This Easy Chicken Curry Recipe features bold ingredients like red curry paste, yellow curry powder, coconut milk and more! Tender bites of chicken are cooked to perfection on your stovetop and are made flavorful with the very best curry sauce in just 30 minutes.
Why we love this Chicken Curry Recipe
Since I started making this homemade chicken curry, I haven’t ordered Indian take-out! Here’s why I can count on it to satisfy my craving:
- Flavorful: This chicken curry is the perfect mix of heat with sweetness, thanks to the addition of coconut milk.
- Quick: You can have this Indian dinner recipe on the table in just 30 minutes!
- Versatile: You can use chicken breasts or thighs, make it spicy or not, etc. There are so many ways to really make it your own.
Is chicken curry spicy?
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.
How to Store and Reheat
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. 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 stove top.
Serve with rice and naan bread for a full Indian feast!
More Indian Chicken Recipes We Love
- Coconut Curry Chicken
- Tandoori Chicken Marinade
- Butter Chicken Meatballs
- Crockpot Chicken Curry
- Instant Pot Butter Chicken
- Curried Chicken Salad
Easy Chicken Curry Recipe
- 1½ pounds boneless skinless chicken breasts or thighs, 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 knob ginger 1-inch size, minced
- 1 red bell pepper sliced
- 1 tablespoon brown sugar or coconut sugar
- 13.5 ounces coconut milk 1 can
- Juice of 1 lime
- 1 tablespoon cornstarch + 2 tablespoons water
- 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 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, Juice of 1 lime
- 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.
How to make Chicken Curry Step by Step
Season the chicken: Combine the 1 1/2lbs chicken, 1 1/2 tbsp red curry paste and 1 tbsp yellow curry powder in a bowl. Mix until fully coated.
Brown the chicken: Heat 1 tbsp 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 tbsp olive oil in a skillet. Add 1 diced onion, season with salt and cook until softened. Add in the 3 cloves minced garlic, 1 knob minced ginger, and 1 sliced red pepper. Cook until softened.
Make it creamy and cook: Add the chicken back to the pan along with the sugar. Stir in 1 can 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 it: Mix together 1 tbsp cornstarch and 2 tbsp water. Pour the mixture into the skillet and stir until the curry has thickened.