Chicken Curry

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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.

Overhead image of Chicken Curry over rice in a bowl, with a fork on the side.

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.

Process shots-- images of Chicken Curry being made from start to finish.

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:

  1. Slice the chicken into bite-sized pieces and season with curry powder, salt, and pepper.
  2. Sear the chicken pieces until browned but not fully cooked, then set them aside on a plate.
  3. In the same skillet, melt the coconut oil and sauté the onions.
  4. Add the minced garlic and ginger.
  5. Toast the spices: curry powder, coriander, and red curry paste.
  6. Pour in the coconut milk and chicken stock, then simmer until the sauce thickens.
  7. Add the chicken pieces back into the pan and continue cooking until they’re done.
  8. Mix in the chopped cilantro.
  9. Squeeze in fresh lime juice.
  10. Your Chicken Curry is ready to serve!

Up-close image of Curry Chicken being scooped up with a fork and naan bread.

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Chicken Curry

4.96 from 24 votes
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!
Print Recipe

Chicken Curry

4.96 from 24 votes
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!
Course Dinner
Cuisine Thai
Keyword chicken curry, easy chicken curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Chelsea Lords
Calories 302kcal
Cost $7.12

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

Note 1: Sauce: If you want a thicker sauce, you can remove 1-2 tablespoons of the sauce to a small bowl and (with a fork) whisk in 2 teaspoons of cornstarch until smooth. Whisk this mixture into the curry.
Nutrition information does not include the rice.

Nutrition Facts

Serving: 4servings | Calories: 302kcal | Carbohydrates: 14g | Protein: 27g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 459mg | Potassium: 659mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1923IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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43 Comments

  1. I’ve always loved thai food but indian food I’m slowly coming around to – I need to try making it at home! This looks wonderful!

  2. 5 stars
    I just made this dish and it’s delicious!!! I didn’t change anything and loved it with the cilantro, which I have never tried before. Very good and I will make this again. Thank you!

      1. PS…If I may please make a suggestion. I used the print feature on your recipe to make sure I can make this again. I noticed on the printed version there is no reference at all to your business or website. If I pass a copy to a friend it needs to have some info to help them find your site. Thanks again

  3. 5 stars
    This recipe is fabulous and easy! We loved it. I added veggies at the end just to heat because we like them on the crunchy side but otherwise followed exactly. Thank you!

  4. 5 stars
    Since retired, I have taken on a few cooking responsibilities to help out around the home front. I think it scared the wife more than anything. I tried this recipe last night and she beamed. Gave me a ten and save that recipe. As a cooking newbie I was a bit challenged. I could not find the red curry paste in locale stores. I subbed mild Rotale tomatoes. I also subbed heavy cream for the coconut milk. I cooked it down a bit to thicken. It was out this world good. Thanks for the help.

      1. PS…If I may please make a suggestion. I used the print feature on your recipe to make sure I can make this again. I noticed on the printed version there is no reference at all to your business or website. If I pass a copy to a friend it needs to have some info to help them find your site. Thanks again. Sorry it posted under another reply. Please correct it if you can.

  5. 5 stars
    Made this for dinner last night and it was amazing!! I’ve tried several curry recipes lately and this is my favorite! Only change I made was 1 less Tablespoon of the curry paste bc I was serving it to my kids. Both kids ate this and said it was good. That’s big!!

  6. 5 stars
    Gosh this was a wonderful curry. Tastes like something from my favorite Thai restaurant. Will definitely make this my go to recipe from now on. Thanks so much.

  7. 5 stars
    I really can’t wait to try it out. and will definitely share my experience here afterwards.
    Thanks 🙂

    1. For the entire recipe, but it takes into account using small portions of everything assuming the basics are in kitchen (so if you need to buy an entire jar or coconut oil or red curry paste, etc. it will cost more up front — of course you have those ingredients leftover to use again)

      1. 4 stars
        This was great. I didn’t have the best curry powder which means it ended up a bit salty. I omitted the fish sauce because of that which is sad bc we love it. I would recommend going easy on the salt if you use curry containing extra salt. TY!

  8. Just curious about a few things. 1 does it stink up your home? 2. Would chick peas be a good addition? 3 what does the fish sauce do?

    1. 1. Yes (we love the scent! always gone the next day) 2. Yes. 3. Good umami flavor and finishing touch!

  9. 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!

    1. I haven’t personally done that, but I don’t see why not! 🙂 Thanks so much Melissa!

      1. 5 stars
        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!

        1. I am SO thrilled to hear this, I really appreciate you sharing your results! Thanks so much Melissa!

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