This simple chicken curry recipe is one of my favorite comforting family meals. Made with red curry paste, yellow curry powder, and coconut milk, it’s bold and creamy. The chicken gets so tender in just 30 minutes, and it’s not too spicy, so it’s perfect for the whole family.
Simple Chicken Curry Recipe
Since I started making this homemade chicken curry, I haven’t ordered Indian take-out! This curry is the perfect mix of heat with sweetness, thanks to the addition of coconut milk. It’s filled with crunchy onions and red bell peppers. Perfect with rice or naan (or both! I won’t tell!), it’s a belly-warming dish my whole family loves.
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How to Store and Reheat
I often make chicken curry in a big batch and save some for a later date. It’s great for make-ahead meals. Let the curry cool to room temperature and then store it in an airtight container in the fridge and it will be good for about 3 days. Reheat it for 30 seconds at a time in the microwave until heated through.
How to Freeze
You can also freeze the curry in the same way for up to 3 months. Just let it defrost in the fridge before reheating it on the stovetop.
Notes and Tips
- I like boneless, skinless chicken breasts, but thighs also work well here.
- You can find Thai red curry paste in the International aisle of the grocery store; I used Thai Kitchen brand.
- I recommend using full-fat coconut milk for the richest curry.
- The curry is mild in heat but wonderfully flavored and the whole dish comes together so easily. If you like things spicy, you can add a fresh chopped chili or red chili flakes to the curry when you add the ginger.
Simple Chicken Curry Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
- 1½ tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 2 tablespoons olive oil divided
- 1 small onion sliced
- 3 cloves garlic minced
- 1 (1-inch knob) ginger minced
- 1 red bell pepper sliced
- 1 tablespoon brown sugar optional, but recommended
- 13.5 ounces coconut milk (1 can)
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions
- Combine the chicken, red curry paste, and yellow curry powder in a large bowl. Mix well until the chicken pieces are coated in the seasoning.1½ pounds boneless, skinless chicken breasts, 1½ tablespoons red curry paste, 1 tablespoon yellow curry powder
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove chicken from the skillet.2 tablespoons olive oil
- Heat the remaining 1 tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened.2 tablespoons olive oil, 1 small onion
- Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.3 cloves garlic, 1 (1-inch knob) ginger, 1 red bell pepper
- Add in the browned chicken and sugar. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.1 tablespoon brown sugar, 13.5 ounces coconut milk, 2 tablespoons lime juice
- Mix the cornstarch with 2 tablespoons water (to make a slurry). Pour the mixture into the curry and stir until thickened.1 tablespoon cornstarch
- Serve chicken curry in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.
Notes
How to Make Chicken Curry Step by Step
Season the Chicken: Combine the 1½ pounds of boneless, skinless chicken breasts cut into bite-size pieces, 1½ tablespoons of red curry paste, and 1 tablespoon of yellow curry powder in a bowl. Mix until fully coated.
Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove the chicken from the skillet.
Sauté the Veggies: Heat 1 tablespoon of olive oil in a skillet. Add 1 diced onion, season with salt, and cook until softened. Add in 3 cloves of minced garlic, 1 knob of minced ginger, and 1 sliced red pepper. Cook until softened.
Make it Creamy: Add the chicken back to the pan along with 1 tablespoon of brown sugar. Stir in 13.5 ounces (1 can) of coconut milk and the juice of 1 lime. Cover the pan and let it simmer for 15 minutes until the chicken is cooked through.
Thicken the Curry: Mix together 1 tablespoon of cornstarch and 2 tablespoons of cold water. Pour the mixture into the skillet and stir until the curry has thickened.
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