Name: Easy Chicken Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs (cut into bite-size pieces); 1 1/2 tablespoons red curry paste; 1 tablespoon yellow curry powder; 2 tablespoons olive oil (divided); 1 small onion (sliced); 3 cloves garlic (minced); 1 knob ginger (1-inch size, minced); 1 red bell pepper (sliced); 1 tablespoon brown sugar or coconut sugar; 1 can coconut milk; Juice of 1 lime; 1 tablespoon cornstarch + 2 tablespoons water

This easy chicken curry recipe is perfect for a quick night meal. Cooked in a skillet, it’s ready in just 30 minutes and is a meal that the whole family will enjoy. Serve with rice and naan for a delicious Indian inspired meal.

It’s so easy to make a great tasting curry at home, and this one really couldn’t be any quicker! Ditch the takeout and cook up a batch of this chicken curry, I promise you won’t regret it!

How to Make This Easy Chicken Curry Recipe

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. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove from the chicken from the skillet.
Heat the remaining tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened. Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.
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.
Mix the cornstarch with 2 tablespoons water. Pour the mixture into the curry and stir until thickened.
Serve in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.

Easy Chicken Curry With Coconut Milk

This chicken curry is the perfect mix of heat with sweetness, thanks to the addition of coconut milk. The coconut makes the curry so perfectly creamy and helps to balance out the other flavors. The curry is mild in heat but wonderfully flavored and the whole dish comes together so easily.

Should you brown the chicken before making curry?

Yes, before adding the chicken to the curry, it is browned. It is first coated with the curry paste and powder, so searing it really helps to lock those flavors in as well as removing any excess fat. It helps to give the chicken pieces texture as well as locking in the moisture to the meat.

Can you make curry ahead of time?

I often make 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 three days.

You can also freeze the curry in the same way. Just let it defrost in the fridge before reheating it on the stove top.

Top Tips For Making This Easy Chicken Curry Recipe

You can use chicken thighs or breast in this recipe.
If you like things spicy, you can add a fresh chopped chili or red chili flakes to the curry when you add the ginger.
Serve with rice and naan bread for a full Indian feast!

For more easy weeknight meals:

If you have tried this easy chicken curry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!