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.
Hello…I would like to know what can be used instead of coconut milk and coconut oil? Do I need to adjust any of the seasonings because of the no coconut milk and no coconut oil?
Thank you
Hi Dawn! You can definitely use vegetable oil instead of the coconut oil, but the coconut milk is a pretty important part of this curry and gives the sauce its flavor, richness, and texture. I haven’t tested a non-coconut substitute, and swapping it out would really turn this into a different recipe, so I wouldn’t want to recommend something I can’t confidently say will work. Sorry I can’t be more helpful here!
Honestly, one of the best recipes in general I have tried in a long time! My kids had not tried curry in a long time and I was not sure if they would enjoy it. They ended up devouring it!! Cut back on the curry, and the red curry paste a bit to reduce the spiciness. Did not add the fish sauce. If you love a lot of flavor this definitely has it! Thank you!
Yay! I am so thrilled to hear this! Thank you so much Charles!
Loved this recipe, will definitely make this again. I like that its dairy free. This was my first try at any curry and like the ease of this recipe. I did run out of curry powder, so I added in close to a tablespoon of tandoori masala spice that I had.
I am so thrilled to hear this! Thanks Aimee!
I’ve made this recipe several times and we love it! I would like to know if it can be doubled without any adjustments. I wanted to make a larger batch to share with my mother-in-law who lives next door. Thank you! Love your recipes!
I haven’t personally done that, but I don’t see why not! 🙂 Thanks so much Melissa!
Thank you for replying!
I did double the recipe and it turned out great! I doubled all of the
ingredients and made just one
addition. I added an extra can of
coconut milk, mostly for our
personal preference. My husband
says it adds a little more sweetness
and creaminess. My Mother-in-law
loved it too!
I am SO thrilled to hear this, I really appreciate you sharing your results! Thanks so much Melissa!