Easy Chicken Curry

This creamy and flavorful Chicken Curry combines tender chicken, aromatic spices, and a coconut milk-based sauce for the ultimate comfort meal. Ready in under 40 minutes, it’s a quick, versatile dish that pairs perfectly with rice or naan.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Indian

Calories: 370

Ingredients Method Notes

Ingredients

For the flavor base

1.5 tbsp vegetable or canola oil
2 cloves garlic finely minced
2 tsp fresh ginger grated
0.5 medium onion finely chopped

For the protein and spices

500 g chicken thighs thinly sliced
2.5 tbsp curry powder mild, medium, or hot

For the creamy sauce

270 ml coconut milk full-fat
375 ml chicken stock low-sodium
0.5 tsp salt adjust to taste

For finishing touches

0.75 cup frozen peas
0.25 cup fresh coriander (cilantro) roughly chopped

Method

Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and onion. Cook 3 minutes until onion is soft and translucent.
Add sliced chicken thighs. Cook until no longer pink on the outside.
Sprinkle in curry powder and stir. Cook 2 minutes to toast spices.
Pour in coconut milk and chicken stock. Stir, reduce heat, and simmer 10 minutes until sauce thickens.
Stir in peas and salt. Cook 2 more minutes.
Turn off heat, garnish with cilantro, and serve hot with rice or naan.

Notes

Use chicken breast instead of thighs if preferred—just avoid overcooking. Add fresh chili or cayenne for extra heat. For a thicker sauce, simmer uncovered longer. To keep gluten-free, check curry powder label for fillers.