Easy Chicken Curry Recipe You’ll Make Tonight!
- Renan
- Feb 22
- 3 min read
Looking for a dish that’s packed with flavor but doesn’t take hours to prepare? This easy chicken curry is your answer!
With just a handful of pantry staples and minimal prep time, you can whip up a creamy, aromatic curry that’s perfect for any night of the week.
Whether you’re a curry newbie or a seasoned cook, this recipe is foolproof and delicious.
Why This Easy Chicken Curry Is a Must-Try 🌟
Chicken curry doesn’t have to be complicated. This simplified version uses basic spices and ingredients you likely already have on hand, making it accessible for everyone. Plus, it’s versatile—serve it with rice, naan, or even quinoa for a healthier twist. Keep reading to learn how to make this flavorful dish in no time!
Ingredients for Easy Chicken Curry 🛒
Here’s what you’ll need:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil or vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon curry powder (or store-bought curry paste)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk (or heavy cream for a richer option)
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Pro Tip: Adjust the spice level by adding red chili flakes or a dash of hot sauce if you prefer it spicier.
Step-by-Step Instructions 🥄
Sauté the Aromatics
Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Toast the Spices
Add the curry powder, turmeric, cumin, and coriander to the pot. Toast the spices for 1–2 minutes, stirring constantly to release their flavors.
Cook the Chicken
Add the chicken pieces to the pot and cook for 5–7 minutes, stirring occasionally, until they are lightly browned on all sides.
Simmer the Curry
Pour in the diced tomatoes, coconut milk, and chicken broth. Stir well to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15–20 minutes, or until the chicken is cooked through and tender.
Season and Serve
Taste the curry and adjust the seasoning with salt and pepper. Garnish with fresh cilantro and serve hot with basmati rice, naan, or your favorite side.
FAQs About Easy Chicken Curry ❓
Q1: Can I use store-bought curry paste instead of spices?
R: Yes! Use 2–3 tablespoons of curry paste in place of the individual spices for a quicker option.
Q2: What can I substitute for coconut milk?
R: Heavy cream, Greek yogurt, or even almond milk works as a substitute for a lighter version.
Q3: How can I make this curry spicier?
R: Add red chili flakes, cayenne pepper, or a diced fresh chili to the pot while cooking.
Q4: Can I freeze leftovers?
R: Absolutely! Store the curry in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop or microwave.
Q5: What sides pair well with chicken curry?
R: Basmati rice, naan bread, roasted vegetables, or a simple cucumber salad are great options.
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