This Chicken Curry Recipe is ready in 30 minutes! Tender chicken, creamy coconut milk and incredible flavor, all made in one pot.
author’s note
A Weeknight Staple In My House!
I think it’s pretty obvious by now how much I love a good curry! I make some version of it almost every week, and I don’t think I’ll ever get tired of trying new combinations. My Coconut Chicken Curry is one of the most popular recipes on my site, and it’s a regular at our house!
But this Chicken Curry Recipe is another one I come back to again and again. It’s one of those dinners that tastes like it took WAY more effort than it actually did.
The secret is using both yellow curry powder and red curry paste. Together, they give the sauce so much flavor! Add fresh ginger, garlic, and creamy coconut milk, and it’s seriously SO good.
I’ve made plenty of curries that take a long list of spices and a good amount of time, and while I love those too, there’s something so nice about having a recipe that comes together in 30 minutes.
Chicken Curry Recipe Ingredients
| Ingredient | Tips & swaps |
|---|---|
| Chicken | Breasts or thighs both work! Thighs are more forgiving, while breasts cook quickly. Cut into even pieces so they cook at the same rate. |
| Yellow curry powder | This is a major flavor builder! I like Simple Truth. Curry powders vary quite a bit, so use one you enjoy. |
| Red curry paste | Adds more curry flavor and a little heat. Thai Kitchen is a great option for a milder curry, others can be quite spicy. |
| Fresh ginger & garlic | Fresh makes a difference here! Mince finely so the flavor spreads throughout the sauce. |
| Coconut milk | Use canned, full-fat coconut milk. It gives the curry its creamy texture and richness. |
| Chicken stock | Helps create plenty of sauce for spooning over rice. A good-quality stock makes a difference! |
| Lime & brown sugar | They balance and brighten the curry. |
Featured Comment
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.
– Sharron
How To Make This Curry Chicken Recipe
- Season chicken: Cut into bite-sized pieces and toss with curry powder, salt & pepper.
- Brown chicken: Sear in oil. It will finish cooking later, so don’t cook it all the way.
- Aromatics: In the same skillet, sauté onion until golden, then add ginger and garlic.
- Toast curry: Stir in curry powder, red curry paste and coriander. Cook until fragrant.
- Make sauce: Add coconut milk and stock. Let everything simmer.
- Finish chicken: Return the chicken to the skillet and cook until it reaches 165°F.
- Finishing touches: Stir in brown sugar, lime juice, cilantro and optional fish sauce.
chelsea’s recipe tips
If you’re making curry for anyone sensitive to spice, start with less paste. You can always add heat, but it’s harder to take it away!
Storage
Refrigerator: Store this cooled chicken curry recipe in an airtight container for up to 4 days. Keep the rice in a separate container.
Freezer: Freeze the curry for up to 3 months. I prefer freezing the sauce and chicken separately from the rice.
Reheating: Warm gently in a skillet over medium-low heat, stirring occasionally. Add a small splash of chicken stock or coconut milk if the sauce has thickened too much.
More Easy Curry Dishes:
Chicken Curry Recipe
Equipment
Ingredients
- 3 tablespoons coconut oil or vegetable oil, divided
- 1 pound boneless, skinless chicken breasts or thighs
- 3 tablespoons yellow curry powder divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup diced yellow onion
- 1-1/2 teaspoons minced garlic
- 2 tablespoons finely minced ginger
- 3 tablespoons red curry paste
- 1 teaspoon ground coriander
- 1 (15.25-ounce) can coconut milk full-fat
- 1 cup chicken stock
- 1 lime
- 1 tablespoon light brown sugar
- 1/4 cup cilantro diced
- 2 teaspoons fish sauce optional
- Serving suggestions see note 1
Instructions
- Juice the lime using a citrus juicer to get 1 tablespoon lime juice. Set aside. Dice the onion and mince the garlic. Peel the ginger with a spoon or vegetable peeler and finely mince it. Cut the chicken into bite-size pieces. Toss the cubed chicken pieces in 1/2 tablespoon yellow curry powder, salt, and pepper until coated.
- Heat 1 tablespoon coconut oil in a large, deep cast-iron pan 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.
- Return the pan to the stovetop and add remaining 2 tablespoons coconut oil. Add the diced onion and sauté 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 remaining yellow curry powder, red curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant.
- 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 (see note 2). 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 fish sauce. Stir and continue to simmer until chicken is cooked through, the juices run clear, and the internal temperature reaches 160–165°F, about 2–3 minutes. Taste and adjust for any additional salt or pepper needed.
- Serve with rice and naan. Garnish individual plates with additional fresh cilantro.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So happy to hear this was a hit! Thanks for the comment Byron 🙂
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.
Thanks Byron, I will definitely look into that, appreciate the feedback! 🙂
Super delicious and easy curry! We both loved it. Thanks again, Chelsea, for another keeper!
Marjanne
So, so happy to hear that!! Thanks Marjanne 🙂
Super delicious and easy curry! We both loved it. Thanks again, Jenn, for another keeper!
Marjanne
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!
So happy you enjoyed this! Thanks so much for the comment and review Shannon 🙂
What is the serving size on this recipe?
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!
I’m thrilled you enjoyed this recipe Nancy! Thank you for the comment!!
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
I love curry 😉
This one skillet recipe is a complete winner! Love all the flavors going on! Pinning 🙂
I am printing this out right now. It looks delicious!
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!