Easy Chicken Curry Recipe

4.58 from 19 votes

This quick and easy curry chicken is made on the stovetop in 30 minutes for a mild yet flavorful weeknight meal. Made with chicken breasts, yellow curry powder, and coconut milk.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 496kcal

Author: Becky Hardin

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

Video

Notes

*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.

***You can use plain yogurt or heavy cream in place of the coconut milk, if you prefer.

Tips:

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.

Crockpot Instructions: Place everything in the crockpot except for the lime juice and cornstarch slurry. Cook on HIGH for 3-4 hours or LOW for 4-6 hours. Uncover and stir in the lime juice and cornstarch slurry. Cook on HIGH for 5-10 minutes, or until thickened.

Make-Ahead: The flavor of this curry improves the longer it sits. It's even better the next day!

Storage: Store chicken curry in an airtight container in the refrigerator for 3 days.

Nutrition