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 curry chicken with yellow and red curry

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.

Easy Chicken Curry recipe

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
4.94 from 256 votes
Review Recipe

Chicken Curry

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


  • 1 pound chicken breast boneless skinless, chopped into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic minced
  • 1 small yellow or white onion chopped
  • 2 tablespoons yellow curry powder
  • 1 tablespoon Thai red curry paste
  • 15 ounces 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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  • 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.
  • Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
  • Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
  • Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
  • Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
  • 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, Carbohydrates: 56g, Protein: 31g, Fat: 30g, Saturated Fat: 23g, Cholesterol: 72mg, Sodium: 270mg, Potassium: 795mg, Fiber: 2g, Sugar: 4g, Vitamin A: 655IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 5.3mg

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

Keyword chicken curry
Course Dinner
Cuisine American, Chinese

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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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Recipe Rating


  1. I’ve made this recipe several times, it’s one of my regular meals. I follow the recipe as is however I add 2 chopped red chilies with the onion/garlic, and I always add 1-2 cans of chick peas/extra coconut milk so I have enough to spread it over a few days. At the end of cooking I add some chopped spinach or other green that I have on hand, as well as some red chili powder for some heat! Super healthy, easy, and delicious!5 stars

  2. By far the best curry I have ever made. This is my go to for every occasion! Thank you so much for sharing this recipe.5 stars

  3. Not at all like an Indian curry. More a north American ersatz. The lack of depth of taste makes the curry bland.

    There are better recipes out there.2 stars

    1. Correct Nick, this is not an Indian curry. It is simply a chicken curry. Sorry that you didn’t enjoy it as much as we do. Thank you for trying it.

    1. I’m sorry this didn’t work out for you Bridgette. We haven’t had a problem with it being bland.

      Did you use light coconut milk or full fat? Were your spices and paste fresh and did you add the fish sauce and lime juice?

  4. LOVE this recipe! We make it all the time. I add just a smidge of chopped ginger and that’s about it. It’s so good Mom asked for me to make this for her for mother’s Day. Yum yum yum yum!5 stars

  5. Wonderful recipe! I added a mix of veggies-broccoli, red pepper, zucchini, Indian eggplant, and sugar peas to the basic recipe and served it over jasmine rice. Definitely a winner.

  6. Delicious and so easy! Had to sub a few ingredients I was out of. I was out of red curry paste and only had roasted red pepper paste (which had no heat) so I added chipotle chiles with adobo sauce and some curry powder. My son likes diced tomatoes and lots of sauce, so I added an additional can of coconut milk and a can of roasted diced tomatoes (probably had about 1 1/2 lbs of chicken). Added enough chicken base instead of salt.5 stars

  7. This is the first recipe for curry chicken I found. I’ve not had to tweak any of the ingredients and it is delicious every time. If you’ve never made this type of food before this is the recipe you want! Quick and easy!5 stars

  8. Great dish! I was wondering how long I can keep this in the fridge for? I’ve made this before and I kept it for about a week and it was fine. Thanks!5 stars

  9. Sooooo good! I have made this recipe for my house and for guests. Everyone loves it! I like the add 1/2 diced sweet potato or sliced carrots and sometimes red bell pepper but the flavor of the curry is really the star! I’ve even doubled the recipe and froze it, which was also delish and quick!5 stars

  10. I made this for my wife’s birthday dinner. It was easy and absolutely delisious. I doubled the recipe for 4 adults expecting leftovers but everyone wanted more and there were no leftovers. Don’t understand anyone who says the flavour was bland. It was so tasty and had the perfect amount of bite for the two people in my group who don’t love spicy food. Followed the recipe to a tee. Will definitely make this again.5 stars

  11. Can this recipe be doubled as is in a 6 qt IP? I made this last week and it was AMAZING – next time i need to make more!!!5 stars

  12. I made this dish for my husband and brother in-law and they loved it. I did however add slivered carrots and some pineapple. Turned out perfectly.5 stars

  13. Not sure what went wrong, but my curry came out surprisingly bland. Like, really really bland. :( I’m confused how so many people aren’t having this problem. Perhaps it can be fixed by adding more curry powder and paste, but then I’m not sure why that isn’t already built into the recipe. Very confused…3 stars

    1. I’m sorry this didn’t work out for you, we haven’t had a problem with it being bland.

      I can’t say for sure what went wrong for you. Did you use light coconut milk or full fat? Were your spices and paste fresh and did you add the fish sauce and lime juice?

    2. My only complaint-it didn’t make enough. Wow! This was sooo good! I followed the instruction verbatim-well I did add salt along the way-instead of waiting until the end-but other than that-followed every instruction. Sooooo good!5 stars

  14. This was very tasty. We had it for dinner last night. I didn’t need to add any chicken broth, (it wasn’t too thick at all), but I did add a cup of frozen peas at the end for some extra veg. Served over cauliflower rice. Will definitely make this again – hubby and I both really enjoyed it. Thank you!5 stars

  15. Hello! I can’t wait to make this tonight!
    My local grocery store ran out of fish sauce. Is there any subsitute I could use?

    1. The fish sauce adds lovely a salty umami flavor however if you don’t have any on hand you can leave it out or add a tiny bit of soy sauce. Enjoy!