Whip up a the BEST Chicken Curry in just 30 minutes with one pot! This dish is a flavor explosion of ginger, onions, garlic, and a kick from red curry paste, all mellowed by creamy coconut milk!
For a 30-minute prep, this recipe is kept simple without many added veggies. Add some if you like! Serve this Chicken Curry with basmati rice and naan.
What Is Curry Made Of?
We’re using red curry paste, yellow curry powder, and coriander in this Chicken Curry. It’s mainly savory with a touch of sweetness and spice.
Red curry paste contains red chilies, garlic, lemongrass, and more, which we enhance with added garlic and onions.
Quick Tip
Chicken curries can vary in heat, from very spicy to quite mild. For this particular recipe, I’d classify this dish as mild. However, the spiciness can vary based on the brand of red curry or curry powder you select. Thai Kitchen® curry paste and Simple Truth® curry powder are typically milder options.
Ingredients In Chicken Curry
Combined, these ingredients create the most exquisite chicken curry we’ve ever tasted!
- Coconut oil: Used to sauté and brown the chicken and to cook the aromatic base of onions, garlic, and ginger. It adds richness to the dish and ensures even cooking.
- Boneless skinless chicken breast or thighs: The primary protein of the dish, providing substance and texture.
- Seasonings (yellow curry powder, red curry paste, ground coriander, salt, pepper): These infuse the dish with depth of flavor. The curry powders bring warmth and aromatic taste, red curry paste offers spiciness, coriander delivers a nutty note, and salt and pepper enhance the overall flavor profile.
- Onions, garlic, and ginger: These ingredients form the flavor foundation of the curry, adding sweetness, spiciness, and depth.
- Coconut milk: It adds a creamy texture to the curry, balancing out the spices.
- Chicken stock: This creates the sauce base, adding volume and a savory flavor.
- Lime juice: Introduces a zesty freshness, balancing and brightening the curry’s flavors.
- Brown sugar: Provides a hint of sweetness to counterbalance the dish’s spicy and tangy flavors.
- Cilantro: Adds a fresh, herby element, complementing the spicy and rich tastes.
Quick Tip
Blooming the spices? Blooming is simply heating spices in oil. This helps pull the fat-soluble compounds from spices and amps up the overall flavor. It only takes a minute and makes a real flavor difference!
How To Make Curry Chicken
The steps below correspond to the numbered images above:
- Slice the chicken into bite-sized pieces and season with curry powder, salt, and pepper.
- Sear the chicken pieces until browned but not fully cooked, then set them aside on a plate.
- In the same skillet, melt the coconut oil and sauté the onions.
- Add the minced garlic and ginger.
- Toast the spices: curry powder, coriander, and red curry paste.
- Pour in the coconut milk and chicken stock, then simmer until the sauce thickens.
- Add the chicken pieces back into the pan and continue cooking until they’re done.
- Mix in the chopped cilantro.
- Squeeze in fresh lime juice.
- Your Chicken Curry is ready to serve!
More Easy Curry Dishes
- Coconut Curry Chicken readers favorite
- Panang Curry with sweet potatoes
- Quick Chicken Curry ready in 30 minutes
- Curry Lentil Soup with red lentils
- Chickpea Curry vegetarian curry recipe
Chicken Curry
Ingredients
- 3 tablespoons coconut oil, divided (vegetable oil also works)
- 1 pound boneless skinless chicken breast or thighs (cut into 1-inch pieces)
- 3 tablespoons yellow curry powder, divided
- Fine sea salt and freshly cracked pepper
- 1 cup diced yellow onion (~1 small onion)
- 1 and 1/2 teaspoons minced fresh garlic (~3 cloves)
- 2 tablespoons finely minced ginger (~from a 1 and 1/2 inch piece)
- 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
- 1 teaspoon ground coriander
- 1 can (15.25 ounces) full-fat coconut milk (~1 and 1/2 cups)
- 1 cup chicken stock
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon brown sugar
- 1/4 cup cilantro, diced
- 2 teaspoons fish sauce, optional
- Serve over/with: cooked basmati rice and naan with additional fresh cilantro
Instructions
- PREP: Dice the onion, mince the garlic and ginger. You can peel the ginger with a spoon or vegetable peeler and then finely mince it. Cut the chicken into bite-sized pieces. Toss the cubed chicken pieces in 1/2 tablespoon curry powder, salt and pepper (add to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss the chicken until coated.
- CHICKEN: Heat 1 tablespoon coconut oil in a large and deep cast iron skillet over medium-high heat. Once coconut oil is melted, add in the chicken. Cook over medium-high heat until golden on the outside, but not cooked through inside, about 4-5 minutes. Remove to a plate and cover with foil.
- FRAGRANCE: Return the skillet to the stovetop, and add remaining 2 tablespoons coconut oil. Add the diced onion and saute for 3-5 minutes or until onions are beginning to turn golden; add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- SAUCE: Pour in the coconut milk and chicken stock. It should sizzle as it hits the heat. Stir until smooth, lower heat to medium and cook, simmering at a rapid pace, for 8-10 minutes or until sauce reduces and thickens. After 8 minutes of simmering, add the chicken back in to finish cooking through. Stir in the brown sugar, lime juice, and cilantro. If desired, add in the fish sauce. Stir and continue to simmer until chicken is cooked through (juices run clear and it is cooked to 165 degrees F), about 2-3 minutes. Taste and adjust for any additional salt/pepper needed.
- SERVE: Serve over rice and/or with naan. Garnish individual plates with additional fresh cilantro.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe several times and we love it! I would like to know if it can be doubled without any adjustments. I wanted to make a larger batch to share with my mother-in-law who lives next door. Thank you! Love your recipes!
I haven’t personally done that, but I don’t see why not! 🙂 Thanks so much Melissa!
Thank you for replying!
I did double the recipe and it turned out great! I doubled all of the
ingredients and made just one
addition. I added an extra can of
coconut milk, mostly for our
personal preference. My husband
says it adds a little more sweetness
and creaminess. My Mother-in-law
loved it too!
I am SO thrilled to hear this, I really appreciate you sharing your results! Thanks so much Melissa!