When you’re craving a delicious and warming chicken curry then look no further. This recipe is super easy and packed with delicious yet simple ingredients.
Bold yellow turmeric is the unsung hero of your spice cabinet. In addition to yielding its golden hue to many common foods (such as mustard), research has shown that it can help reduce inflammation, especially when combined with black pepper, as I’ve done in this delicious and restorative Chicken Curry recipe. Curry powder brings a little heat, while just barely sweet coconut milk provides a cooling balance.
Frequently Asked Questions
Is it Spicy?
This chicken curry is mild-medium heat. The heat comes from the curry powder so you can choose whether to go for mild, medium or hot curry powder and if you don’t get a choice on the strength then it will probably be mild. There’s also a lot of cooling coconut milk in this curry that gives it a delicious creamy richness and mellows any heat.
Is this chicken curry Healthy?
Yes, this curry is packed with nutrition from the protein in the chicken, fiber in the chickpeas and all the healing properties of the spices. I love to use full-fat coconut milk for the rich, creamy flavor but to make it lighter you can go for a low-fat version just remember that you will lose some of the creamy texture.
Can I use a Different Cut of Chicken?
Absolutely, you can use chicken boneless and skinless chicken thighs if you prefer and follow the steps as normal. If you have leftover cooked chicken then make the curry then add the cooked chicken in add the end to heat through.
Can I Prep Ahead?
Yes, prepping this curry in advance is a great idea, no only will it make dinner time much quicker and easier but the flavors will get a chance to develop and become even more delicious.
You can make this curry the morning or day before then store in the fridge.
How to Make Curry Chicken
1..Heat the oil in a Dutch oven and add the onion and spices, cook until softened slightly.
2. Add the chicken, garlic, and ginger.
3. cook until chicken is browned.
4. Add the chickpeas, broth and coconut milk.
5. Simmer the curry until the chicken is tender and cooked through.
6. Serve in bowls with some rice.
Serving Suggestions
I love to serve this chicken curry with some rice (white or brown) and even some flatbreads. Some freshly chopped cilantro adds freshness and is super delicious.
If you’re looking for a super quick way to cook rice then check out our recipe for Instant Pot Brown Rice. You can let the instant pot do the work while you make the curry.
How to Store Leftovers
Leftovers will store well in the fridge for around 3-4 days in a sealed container.
You can also freeze leftovers in suitable containers and thaw as needed.
To cook from frozen simply thaw overnight in the fridge then heat up in a skillet until piping hot all the way through. If the curry has thickened too much then add a little splash of water to loosen.
Top Tips for Making the best Chicken Curry recipe
- Turmeric and black pepper are a healthy power pair—research has shown that chemical compounds in black pepper amplify turmeric’s anti-inflammatory properties.
- Toasting the blend of spices in the skillet while cooking the onions allows the spices to “bloom,” releasing their flavorful oils.
- Use any chicken you like for this recipe; boneless-skinless chicken thighs would be delicious; just be sure to cut them into similar sized pieces so that they cook evenly.
- I’ve listed they chickpeas as optional, and they totally are, but I love to add them because they’re an easy way to add fiber and extra protein to this dish.
More Delicious Curries You Might Like
If you’ve tried this Chicken Curry Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chicken Curry
Ingredients
- 3 Tbsp. vegetable oil or ghee
- 1 Tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. black pepper
- 1 tsp. ground cumin
- ¼ tsp. ground cardamom
- 1 medium yellow onion diced
- 2 lb. boneless skinless chicken breasts cut into 1-inch pieces
- 2 tsp. kosher salt
- 2 Tbsp. minced ginger
- 2 Tbsp. minced garlic
- 1 13.6-oz. can coconut milk
- ½ cup chicken broth
- 1 14.5-oz can chickpeas drained and rinsed (optional)
- 1 cup whole milk Greek yogurt
- Cilantro leaves and rice to serve
Instructions
- Heat oil in a Dutch oven over medium heat.
- Stir in curry powder, turmeric, black pepper, cumin, cardamom, and onion.
- Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Sprinkle chicken with salt; add to pan with ginger and garlic, stirring to coat.
- Cook, stirring occasionally, until chicken is lightly browned, about 5 minutes.
- Add coconut milk, chicken broth, and chickpeas to skillet.
- Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender and cooked through, about 10 minutes.
- Top servings with cilantro; serve with rice.
Notes
- Turmeric and black pepper are a healthy power pair—research has shown that chemical compounds in black pepper amplify turmeric’s anti-inflammatory properties.
- Toasting the blend of spices in the skillet while cooking the onions allows the spices to “bloom,” releasing their flavorful oils.
- Use any chicken you like for this recipe; boneless-skinless chicken thighs would be delicious; just be sure to cut them into similar sized pieces so that they cook evenly.
- I’ve listed they chickpeas as optional, and they totally are, but I love to add them because they’re an easy way to add fiber and extra protein to this dish.
