Chicken Curry

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Chicken Curry is a rich and aromatic dish that my whole family loves! 

Tender chicken in a flavorful sauce is served over white rice. This coconut curry chicken is fragrant and offers complex flavors in an easy to make recipe.

Easy chicken curry on a plate served with rice

Easy Curry Chicken

One of my favorite things to do is explore the world with my taste buds. A few years ago my husband and I were able to visit South Africa. While there we ate so many different kinds of curry. Potato curries, and bean curries, and various meat curries. There is even this curry called Bunny Chow that is served inside a loaf of bread. There is a lot of history to the curries in South Africa.

The bunny chow curry is served inside bread because the field workers were not supposed to be eating the foods from their homeland and the plantation owners did not like the smells. The workers decided to hide their curries inside their bread loaves and would carry them out into the fields, and eat them there. It is how they held on to their own traditions. Now you can get them all over in South Africa, and it is a celebrated dish.

How to Make Chicken Curry

Obviously I loved curry. And this chicken curry is one of my favorites. I have a creamy red curry chicken recipe on my site that I love when I want a little more spice, that you may like to try.  As I started getting really into making curries, I talked to a friend who is from India who makes curry a lot, and she shared this Mixed Vegetable Curry Chicken recipe with me.  But this chicken curry is still one of my go to recipes because of the simplicity and flavors. I have played around a lot, and tested and tested. And we have eaten so much curry, trust me when I say this recipe is a great one.

Two plates of Chicken Curry over rice served with broccoli

What is in Chicken Curry?

This chicken curry  is one of my favorite simple curries. It uses both red curry paste and yellow curry powder, and a nice rich flavor is developed using onions and garlic, but also fish sauce. A little lime juice makes a big difference.

If you haven’t ever cooked with fish sauce before, just keep in mind a little goes a long way. You can find it in most grocery stores in the Asian section or ethnic section. Or if you can’t find it, you could get it at an Asian market, but most major grocers carry it.

We love to serve curries with fresh or Oven Roasted Broccoli and some naan bread (or even 30 Minute Dinner Rolls in a pinch).

Easy curry chicken with yellow and red curry
4.88 from 16 votes
Review Recipe

Chicken Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Rachael
Course Dinner
Cuisine American, Chinese
Chicken Curry is an aromatic chicken dish in a rich curry sauce with coconut served over white rice.


  • 1 pound boneless skinless chicken breast chopped into bite sized pieces
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon minced garlic
  • 1 small yellow or white onion chopped
  • 2 Tablespoons yellow curry powder
  • 1 Tablespoon Thai red curry paste
  • 15- ounce coconut milk canned, full fat
  • ½ cup water or chicken stock optional
  • 1 Tablespoon brown sugar
  • 1 teaspoon fish sauce
  • 2 Tablespoons lime juice
  • salt to taste
  • handful fresh cilantro roughly chopped
  • 4 cups cooked white rice for serving

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  1. Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
  2. Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
  3. Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
  4. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
  5. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
  6. Top with fresh cilantro, serve over cooked rice.

Recipe Notes

How thick you want your curry sauce is up to you, so you can add chicken stock or water to thin it after simmering. However, sometimes chicken will let out a lot of juice, and instead of needing to thin it, you might need to let it thicken more, so you would simmer longer. This will vary based on the heat of your stovetop and the ingredients you use, so adjust to your preference.
Nutrition Information
Calories: 616, Fat: 30g, Saturated Fat: 23g, Cholesterol: 72mg, Sodium: 270mg, Potassium: 795mg, Carbohydrates: 56g, Fiber: 2g, Sugar: 4g, Protein: 31g, Vitamin A: 13.1%, Vitamin C: 9.7%, Calcium: 7%, Iron: 29.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken curry

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A delicious homemade chicken curry. This dish contains both yellow and red curry for the perfect blend of flavors! #spendwithpennies #30minutemeal #chickencurry #currychicken #rice
A delicious homemade chicken curry. This dish contains both yellow and red curry for the perfect blend of flavors! #spendwithpennies #30minutemeal #chickencurry #currychicken #rice

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About the author


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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

More Posts by Rachael

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  1. I omitted the Thai red curry paste and took mine off the heat before it got thick and added a few tablespoons of white bean hummus. It thickened up very nice and cut the heat from the curry and enhanced the flavors. I am so in love with this recipe!!

  2. I did not have the Thai red curry or the cilantro, but went ahead and gave the recipe a try. SO delicious! A keeper, for sure. Cannot wait to make it again with all of the ingredients. Thank you!

  3. We loved this recipe! I’ve been searching for a curry recipe that is similar in taste to my favorite Thai restaurant. This is a keeper for us. Thank you for sharing. P.S. I cheated a little bit, I bought a roasted chicken and used the meat for my curry:)

  4. I love to eat Chicken dishes like Chicken curry and Chicken Kebabs. Your procedure for curry is really nice. thanks for the Article.

  5. Hello Holly!!!! I have a question. Do you chopped the chicken before cooking it? I’m guessing you did but want to make sure. This is my first time doing my favorite dish. Thank you.

  6. Very and the easy quick Chicken recipe that I have ever known we can make it in just a few minutes and very fewer ingredients Thank you for sharing this article.

  7. My family & I LOVED this,I made a larger amount & made it more spicy, like the curry we get in Ireland. Absolutely delicious. Wish I could save it but can’t seem to be able to. Thank you,will be making this over & over ! 

  8. Just made this curry and it’s wonderful. I didn’t have curry powder and don’t like things too spicy, used one tablespoon of yellow curry paste and 1/2 tablespoon of red curry paste. The lime, brown sugar and fish sauce really add that extra level of flavor – I’ll be making this again and again. Thanks!

  9. I just made this recipe tonight and it was delicious! My son and husband asked me to print it so that I can make it again which is high praise – that is not always the reaction to a new internet recipe. The layers of flavor and balance of heat vs sweet made it very savory and yummy. 

  10. WOW!! This is SO good! I especially like the slightly sweet heat with the hint of lime. The recipe is easy to follow too.

  11. Wow!!! This chicken curry is to die for!!! It is so easy and so flavorful, very rich and came together quickly. I followed the recipe, but added pepper, potatoes and carrots as we love veggies and curry. I have made lots of curry but this recipe is spectacular! I have never used lime juice or fish sauce before in curry so maybe that’s what made the curry pop. Soooo good. This will be my go to recipe from now on! Thank you very much for sharing Holly as you have made us so happy!

  12. I love curry a lot. I’m so jealous of you when you did try a lot of different kinds of curry!!
    My bf just make for me a chicken curry a few weeks ago and as looking at your recipe I send the link right away to my bf and ask him to cook it for me xD xD

    Thanks a lot for your recipe!!

  13. und dafür ist eine schale duftendes, gut gewürztes curry bestens geeignet. gelbes curry mit ananas, linsen und flower sprouts. nach grünem und rotem thai curry kommt jetzt ein gelbes curry in die suppenschale.

  14. Chicken Curry is a great dish, I believe an Indian dish as well. I love it, and I use the whole parts of the chicken, sometimes breasts are dry, I like the legs and the thighs better.

  15. This sounds and looks so good!! I love curry and this one uses both red Thai curry paste and yellow curry powder…and coconut milk. Heavenly!