This rich and fragrant chicken curry is sure to become a recipe favorite!

Slow simmer tender chunks of bite-sized chicken in a simple and delicious curry sauce made with spices, coconut milk, and curry.

Serve it over rice and enjoy!

plated Chicken Curry

What is Curry Chicken?

A staple from India and a favorite in Thai cooking, curry is a deliciously flavorful spice blend packed with flavor and lots of warm spices like turmeric, cumin, ginger, garlic, and cinnamon, to name a few.

  • It’s simple to adjust to individual preferences. Make it as spicy or mild as you like!
  • Leftovers make fantastic lunches all week long, or this chicken curry recipe can be made for batch cooking or make-ahead freezer meals. Then just thaw and heat it up later!
  • Try creamy red curry chicken or mixed vegetable curry chicken for something different!

Ingredients in Curry Chicken

Chicken: Boneless, skinless chicken breasts or thighs work in this recipe and make juicy and tender results.

Coconut Milk: Creamy coconut milk is the base of this sauce, along with chicken broth. Be sure you’re not using coconut cream, which is sweet. Substitute heavy cream or half and half for coconut milk, adding it near the end of cooking.

Spices: Curry powder is a must (of course!) and the curry paste adds extra flavor.

Umami Flavor: Minced garlic, lime, and fish sauce add lots of flavor to this dish.

Variations: Add bell peppers or other vegetables. For extra heat, add a little bit of cayenne pepper if you’d like.

Easy Chicken Curry recipe

How to Make Curry Chicken

What could be simpler than this rich and aromatic stir fry that comes together in no time?

  1. Cook onions and garlic in oil, until softened and fragrant (as per the recipe below).
  2. Brown chicken and add curry powder and red curry paste.
  3. Add coconut milk and simmer until the chicken is cooked. Garnish, and serve over rice.

What to Serve with Chicken Curry

Coming up with sides that go with this delish chicken curry recipe is easy!

Spoon it over white, brown, or basmati rice and serve with a fresh vegetable or some naan bread. If you’re looking for a lower carb option, try cauliflower rice.

Leftovers?

  • Leftover chicken curry will keep in the refrigerator for up to 4 days in a sealed container.
  • To freeze, seal it in a zippered bag or another freezer-safe container. It will keep its flavor for up to 6 months and can be defrosted overnight.
  • Reheat it in a pan on the stovetop, adding a little coconut milk or chicken stock as needed.

More Curried Favorites

Did your family love this Chicken Curry recipe? Leave us a rating and a comment below!

plated Chicken Curry
4.95 from 316 votes↑ Click stars to rate now!
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Chicken Curry

Chicken Curry is an aromatic and flavorful chicken dish in a rich coconut curry sauce.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Rachael

Equipment

Ingredients  

  • 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

Instructions 

  • Heat oil in a large pot or deep skillet over medium-low heat. Add onions and minced garlic. Cook until onions are fragrant and softened.
  • Add chicken to the pot and cook for 2-3 minutes, allowing it to brown slightly. Stir in the curry powder and paste, and cook for an additional 3-5 minutes.
  • Pour in coconut milk and simmer for 15-20 minutes, or until the chicken is fully cooked.
  • Add the water or chicken stock, and simmer until the curry reaches the desired consistency.
  • Stir in the brown sugar, fish sauce, and lime juice. Taste season with additional salt if desired
  • Top with fresh cilantro, serve over cooked rice.

Notes

Adjust the thickness of the curry sauce to your liking. Add chicken stock or water to thin it after simmering or simmer longer to thicken the sauce.
Sometimes when cooking chicken, it releases a lot of juice, and instead of needing to make it thinner, you might need to let it thicken more by simmering it for a longer time.
4.95 from 316 votes

Nutrition Information

Calories: 616 | Carbohydrates: 56g | Protein: 31g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 820mg | Fiber: 2g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 5mg

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

Course Chicken, Dinner
Cuisine American, Chinese
Chicken Curry with rice and broccoli and a title
Chicken Curry on white rice with a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I make this dish at least once a month using either chicken, beef or chickpeas. My family and I love it and my mother who is Jamaican gives it 2 thumbs up.5 stars

  2. 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

  3. 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

  4. 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?

  5. 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

  6. 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.

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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!