• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dishes » Chicken Curry

    Chicken Curry

    Published: January 25, 2020 · Modified: Apr 7, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This homemade Chicken Curry is full of incredible flavors! Made with a few simple ingredients, this is an effortless one-pot meal. In around 30 minutes, you can have a satisfying weeknight dinner that’s rich, creamy, and just as delicious as grabbing takeout.

    A bowl of chicken curry over rice with a skillet of more curry and glass of wine in the background.
    188 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of an overhead view of a skillet of chicken curry.
    Pinterest graphic of a forkful of chicken curry lifted from a bowl.
    Pinterest graphic of a bowl half filled with rice and half filled with chicken curry with cilantro on top.
    Pinterest graphic of a bowl of chicken curry over rice with a glass of wine and another plate in the back.
    Pinterest graphic of a bowl of chicken curry over rice with a glass of wine and a plate of rice in the back.
    Pinterest graphic of chicken curry in a bowl over rice with a glass of wine and skillet with more curry in the background.

    You won’t believe how easy it this to make this delicious chicken curry recipe from scratch! Despite the short ingredient list, this curry is full of rich and complex flavors. Between the aromatics and a handful of spices, you’ll love the incredible flavors that each bowl has. You’ll want to serve this with some rice to soak up that dreamy, creamy curry sauce.

    What I love even more about this curry is that not only does it only take around 30 minutes to cook, it’s made in one pot, so cleaning up is a breeze. This wholesome and satisfying meal is also healthy while only requiring simple and affordable ingredients. It’ll quickly become a new family favorite.

    If you want another easy one-pot recipe, then try my lentil soup recipe, chicken stew recipe, or chicken and rice soup recipe.

    What You Need to Make This Recipe

    Ingredients needed to make chicken curry.

    Aromatics — aromatics such as onions, garlic, and ginger are key ingredients for a flavorful chicken curry recipe. Make sure to sauté them properly until they are soft and golden brown to build a strong flavor base for your curry. Look for fresh ginger root that is firm and plump. Avoid ginger that is wrinkled or soft.

    Spices — make sure your curry powder, coriander, and cumin are fresh. Old, stale spices will lead to the curry being less flavorful.

    Broth — I highly recommend using chicken broth instead of water to ensure a flavorful curry base.

    Chicken — I use boneless, skinless chicken breasts for the curry, but you can swap them for boneless, skinless chicken thighs if you prefer. Just be sure to trim some of the fat off the chicken thighs.

    Coconut milk — adding coconut milk adds richness and creaminess to your curry.

    How to Make Chicken Curry

    Set of two photos showing diced onions added to a oiled skillet and then spices poured on top.

    1. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned.

    2. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.

    Set of two photos showing broth and coconut milk added to a skillet.

    3. Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken. Stir in the chicken and simmer until the chicken is cooked through.

    4. Stir in the coconut milk and simmer until the sauce is slightly thickened or until the desired consistency. Serve with hot cooked rice and chopped cilantro.

    Overhead view of a skillet of chicken curry with a plate of rice off to the side with some forks and garnish.

    Pro Tips for Making This Recipe

    • Do not cover during cooking times. You want the sauce to be able to reduce and thicken.
    • Make sure to stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce.
    • You can adjust the amount of coconut milk based on your preference for a milder or richer curry.
    • Make sure to cut the chicken as uniformly as possible to ensure the chicken cooks evenly in the sauce.
    • To prepare the ginger, use a vegetable peeler or the edge of a spoon to peel off the skin gently. Once peeled, you can mince the ginger. You can store leftover unused ginger in the refrigerator for up to three weeks.
    • Instead of rice, you can serve the curry alongside naan bread to soak up the extra sauce.
    A forkful of chicken curry lifted from a bowl.

    Frequently Asked Questions

    What vegetables can I add to curry?

    Chicken curry is a versatile dish so you can add a variety of vegetables to it! Some of my favorites include bell peppers, potatoes, peas, cauliflower, spinach, and other leafy greens.

    What is the secret to a good curry?

    The secret to a good curry is creating a solid flavor base and building deep flavor. Make sure you use fresh ingredients, including chicken, vegetables, and spices! Take your time with the process of cooking the curry, as cooking the aromatics properly and simmering the curry will help develop the flavors. Also, simmering the curry will ensure the flavors meld together and the chicken cooks through.

    How do I store leftovers?

    Once the leftovers have cooled to room temperature, transfer the chicken curry to airtight containers. Store for up to 4 days. You can reheat leftovers in the microwave or on the stovetop.

    Can I freeze leftovers?

    You can! Place the cooled chicken curry in freezer-safe bags or containers, and store them in the freezer for up to 2 to 3 months. Thaw the frozen curry in the refrigerator before reheating.

    If you love this recipe try these out!

    • Tandoori Chicken

    • Butter chicken on a plate garnished with coconut.

      Butter Chicken

    • A bowl of chicken tikka masala over rice with a pot of more curry in the back along with naan.

      Chicken Tikka Masala

    • A bowl of white chicken chili with sliced jalapeno and shredded cheese on top.

      White Chicken Chili

    • Two plates of chicken marsala on a marble counter.

      Chicken Marsala

    If you’ve tried this Chicken Curry recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of rice with chicken curry on top with some more rice on the side and a fork.
    Print
    5 from 14 votes

    Chicken Curry

    This flavorful Chicken Curry recipe comes together in only a few simple steps! It's a rich, creamy, and hearty dish that's made in one skillet.
    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4 serving
    Calories 404kcal
    Author John Kanell

    Equipment

    • Skillet

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion chopped (260g)
    • 1 tablespoon minced fresh ginger
    • 4 garlic cloves minced
    • 1 tablespoon curry powder
    • 1½ teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 cup chicken broth (240mL)
    • ¾ cup diced tomato (200g)
    • 1½ pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
    • 1 cup coconut milk (240mL)
    • 2 tablespoons chopped fresh cilantro

    Instructions

    • Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.
    • Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken.
    • Stir in the chicken and simmer until the chicken is cooked through, about 8 minutes.
    • Stir in the coconut milk and simmer until the sauce is slightly thickened, about 10 minutes, or until the desired consistency. Serve with hot cooked rice and chopped cilantro.

    Notes

    • Do not cover during cooking times. You want the sauce to be able to reduce and thicken.
    • Make sure to stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce.
    • You can adjust the amount of coconut milk based on your preference for a milder or richer curry.
    • Make sure to cut the chicken as uniformly as possible to ensure the chicken cooks evenly in the sauce.
    • To prepare the ginger, use a vegetable peeler or the edge of a spoon to peel off the skin gently. Once peeled, you can mince the ginger. You can store leftover unused ginger in the refrigerator for up to three weeks.
    • Instead of rice, you can serve the curry alongside naan bread to soak up the extra sauce.

    Nutrition

    Calories: 404kcal | Carbohydrates: 9g | Protein: 39g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1012mg | Potassium: 951mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « White Chicken Chili
    Pavlova »

    Reader Interactions

    Comments

    1. Avatar for YanaYana says

      August 25, 2020 at 5:52 am

      5 stars
      I like the species and the additional chickpeas

      Reply
    2. Avatar for RachelRachel says

      February 19, 2020 at 7:23 pm

      5 stars
      So delicious! I feel like this is going to become a new staple recipe for me. I crave it all the time!

      Reply
    3. Avatar for Thomas SpachtThomas Spacht says

      February 08, 2020 at 8:17 am

      5 stars
      This is great. I’ve sometimes added some untraditional ingredients/substitutions that creates a curry of sorts in an unexpected way. Substitute two tablespoons or more of Thai red curry paste for the curry powder, add a heaping tablespoon of garam masala, and then some chopped fruit such as apples or pears (two or so). Omit the chick peas. Finally add a small amount of honey if desired (careful, not too much!). I’m not sure what one calls this, but it is very good.

      Reply
    4. Avatar for RitaRita says

      January 27, 2020 at 12:44 pm

      5 stars
      My husband and I love your chicken curry recipe…it’s one of the best, and besides being easy to prepare, it’s very nutritious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A strawberry cake on a cake stand with a slice cut and placed in front.

      Strawberry Cake

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • Lemon Curd

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    188 shares