This easy chicken curry is rich, flavorful, and truly delicious. With minimal prep and a sauce that simmers into a thick, satisfying finish, it’s perfect spooned over cauliflower rice or traditional rice for a cozy family dinner.
Update: This recipe was originally published in 2018 and has been republished with new photos.
A few years ago my husband and I had an unforgettable meal at a tiny Indian restaurant in New York City. The restaurant was small, and the dish we had was simple but perfectly balanced. I wanted to recreate that memorable curry at home while lightening it up a bit—and mission accomplished. This easy chicken curry brings me right back to that evening.
The curry carries a gentle heat—not overpowering, but present—and relies on simple ingredients because it doesn’t need much to taste amazing. The sauce is creamy and plentiful, so be generous when spooning it over your choice of base.
To make cauliflower rice: break a head of cauliflower into florets, pulse them in a blender until they resemble rice, then sauté the cauliflower “rice” in a tablespoon of olive oil with a pinch of salt. Cover and cook a few minutes until tender. Serve the curry over the cauliflower rice or regular rice for a hearty meal.
For convenience, the full ingredient list and step-by-step instructions are provided in the recipe card below. The core ingredients include:
- Chicken breasts (or thighs)
- Olive oil
- Yellow onion
- Minced garlic
- Full-fat canned unsweetened coconut milk
- Chicken stock
- Tomato paste
- Curry powder
- Cayenne pepper
- Salt and pepper
Chicken thighs or breasts?
Either boneless, skinless chicken breasts or thighs works well. I usually use breasts because my family prefers them, but both options produce a tasty curry.
Can you use a different milk?
Use full-fat canned unsweetened coconut milk. Boxed or refrigerated coconut beverage is too thin and will not give the sauce the same richness or thickness. I like Thai Kitchen (unsweetened, not low-fat), though other full-fat canned brands will work as well.
Is this entree spicy?
The recipe includes cayenne pepper for warmth. If you prefer a milder curry, reduce the cayenne from 1/2 tsp to 1/4 tsp.
Does this entree freeze well?
Yes. Store the cooled curry in a freezer-safe container or heavy-duty freezer bag, removing excess air if using a bag. It will keep up to six months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.
How to store leftovers
Leftovers can be refrigerated in an airtight container for up to three days.
How to serve this
This chicken curry is great over cauliflower rice or traditional rice. It’s also delicious served with roasted vegetables or diced potatoes. Garnish with sliced green onion for color and a fresh finish.
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Easy Chicken Curry
Christina
10 mins
30 mins
40 mins
4 people
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Ingredients
- 2 lbs chicken breasts, skinless and boneless
- 2 tbsp extra virgin olive oil
- 1 tbsp curry powder
- 1 1/2 tsp minced garlic
- 1 medium yellow onion, diced
- 1 cup chicken stock
- 1 cup full-fat canned coconut milk, unsweetened
- 3 tbsp tomato paste
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
Optional: sliced green onion for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and minced garlic and cook until the onion is translucent, about 2–3 minutes.
- Cut chicken into small thin strips, about 3/4 inch wide.
- Add the chicken to the skillet and increase heat to medium-high. Let the chicken brown on the edges, stirring frequently. It does not need to be fully cooked through at this point; when it no longer looks raw on the outside you can proceed.
- Stir in the remaining ingredients: curry powder, chicken stock, coconut milk, tomato paste, cayenne, salt, and pepper.
- Reduce heat to medium-low, cover, and simmer for 25–30 minutes. The sauce will thicken as it cooks.
- Serve over cauliflower rice, traditional rice, or roasted vegetables. Garnish with chopped green onion if desired.
Notes
Nutrition
Carbohydrates: 10 g,
Protein: 52 g,
Fat: 25 g,
Saturated Fat: 18 g,
Cholesterol: 146 mg,
Sodium: 744 mg,
Potassium: 1221 mg,
Fiber: 1 g,
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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