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Chicken Curry

Easy Chicken Curry made in about 30 minutes in just one pot. This dish packs a serious flavor punch with fresh ginger, onions, garlic, red curry paste, and 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
Calories 399kcal
Cost $7.12


  • 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 bread with additional fresh cilantro


  • 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 bread. Garnish individual plates with additional fresh cilantro.


Note 1: 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 cornstarch until smooth. Whisk this mixture into the curry.


Serving: 4servings | Calories: 399kcal | Carbohydrates: 11.9g | Protein: 29.3g | Fat: 25.9g | Cholesterol: 84.5mg | Sodium: 409mg | Fiber: 1.3g | Sugar: 5.2g