If you’re craving a comforting weeknight dinner, my easy chicken curry recipe is a quick and flavorful solution. This dish gets its creamy richness from coconut milk, while red curry paste and yellow curry powder create a mild, aromatic base. This mild chicken curry is balanced enough for the whole family, and it’s ready to eat in just 30 minutes!
Quick Chicken Curry Recipe
I have so many chicken curry recipes that I’m totally in love with, ranging from my Thai red curry to my slow cooker curry. This super quick and easy curry chicken combines everything I love about both recipes, blended into a simple 30-minute dinner!
I wanted this curry chicken to be mild and approachable without sacrificing flavor. Sautéed onions, garlic, and ginger releases natural aromatics, and the red curry paste and yellow curry powder are both wonderfully flavorful without being too spicy. The combination of creamy coconut milk and a touch of brown sugar balances the curry’s warmth, keeping it mild and family-friendly. My kids love it just as much as I do!
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Marinate the Chicken for Richer Flavor
For the most flavorful result, I like to marinate the chicken in the curry paste and powder for 15-30 minutes before cooking. This gives the spices time to penetrate the meat and results in a richer, more aromatic dish. If you’re short on time, even a 10-minute rest while prepping other ingredients can make a difference!
Easy 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)
For Serving (optional):
- cooked basmati rice
- chopped fresh cilantro
- lime wedges
- chopped cashews
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.1 tablespoon brown 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.13.5 ounces coconut milk, 2 tablespoons lime juice
- Mix the cornstarch with 2 tablespoons water (to make a slurry).1 tablespoon cornstarch
- Pour the mixture into the curry and stir until thickened.
- Serve chicken curry in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.cooked basmati rice, chopped fresh cilantro, lime wedges, chopped cashews
Notes
- I like to marinate the chicken in the spices for about 30 minutes before cooking for maximum flavor penetration. You can do this for as little as 10 minutes or as long as 4 hours (just make sure to refrigerate!).
- I recommend using full-fat coconut milk for the richest curry.
- When adding coconut milk, bring the curry to a gentle simmer rather than a rolling boil. This prevents the cream from separating.
- 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.
- Properly cooked chicken pieces should register 165°F internally.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use Leftover Chicken
To speed up this curry recipe even more, use any leftover or cooked chicken instead of starting with fresh chicken breasts. Use shredded chicken, canned chicken, or rotisserie chicken. Just toss it in the spices as directed, then add to the pan after sautéing the veggies to heat it through.
How to Make Simple Chicken Curry on the Stovetop Step by Step
Season the Chicken: In a mixing bowl, combine 1½ pounds of boneless, skinless chicken breasts (cut into bite-size pieces) with 1½ tablespoons of red curry paste and 1 tablespoon of yellow curry powder. This is where you can decide how spicy to make the dish–use milder curries for a milder dish and hotter ones for a spicier dish. Mix until fully coated. I like to let this marinate for 15-30 minutes while I prep everything else, but even just 10 minutes will make a big difference in the final flavor!
Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet set over medium heat. Brown the chicken on all sides for about 3-4 minutes. Remove the chicken from the skillet and set aside. Remember, we’re not trying to cook the chicken through just yet–it will finish cooking in the sauce later on.
Sauté the Veggies: Heat 1 tablespoon of olive oil in the same skillet (no need to wipe out). Ad 1 diced onion, season it with salt to taste, and cook until softened. Next, add in 3 cloves of minced garlic, 1 knob of minced ginger, and 1 sliced red bell pepper. Cook until softened, about 3-5 minutes. For some extra heat, try adding a fresh chopped red chili or red chili flakes.
Make it Creamy: Add the chicken back to the pan along with 1 tablespoon of brown sugar (this is optional, but I recommend it for flavor and to help tame any spiciness for the kiddos). 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, or until the chicken is cooked through to 165°F. Don’t let the sauce boil, or the coconut milk could curdle.
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, about 1-2 minutes. Keep in mind that the curry will continue to thicken as it cools, so err on the side of thinner rather than thicker.
Garnish and Serve: Serve this easy chicken curry on a bed of cooked basmati rice, topped with chopped fresh cilantro, chopped cashews, and a squeeze of fresh lime juice. It’s also great with fresh-baked naan!
How to Store, Freeze, and Reheat
I often make this quick chicken curry in a big batch and save some for a later date. So 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. In the freezer, it will keep for up to 3 months. Just let it defrost in the fridge before reheating it for 30 seconds at a time in the microwave until heated through.
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