Whip up a the BEST Chicken Curry in just 30 minutes with one pot! This dish is a flavor explosion of ginger, onions, garlic, and a kick from red curry paste, all mellowed by creamy coconut milk!
For a 30-minute prep, this recipe is kept simple without many added veggies. Add some if you like! Serve this Chicken Curry with basmati rice and naan.
What Is Curry Made Of?
We’re using red curry paste, yellow curry powder, and coriander in this Chicken Curry. It’s mainly savory with a touch of sweetness and spice.
Red curry paste contains red chilies, garlic, lemongrass, and more, which we enhance with added garlic and onions.
Quick Tip
Chicken curries can vary in heat, from very spicy to quite mild. For this particular recipe, I’d classify this dish as mild. However, the spiciness can vary based on the brand of red curry or curry powder you select. Thai Kitchen® curry paste and Simple Truth® curry powder are typically milder options.
Ingredients In Chicken Curry
Combined, these ingredients create the most exquisite chicken curry we’ve ever tasted!
- Coconut oil: Used to sauté and brown the chicken and to cook the aromatic base of onions, garlic, and ginger. It adds richness to the dish and ensures even cooking.
- Boneless skinless chicken breast or thighs: The primary protein of the dish, providing substance and texture.
- Seasonings (yellow curry powder, red curry paste, ground coriander, salt, pepper): These infuse the dish with depth of flavor. The curry powders bring warmth and aromatic taste, red curry paste offers spiciness, coriander delivers a nutty note, and salt and pepper enhance the overall flavor profile.
- Onions, garlic, and ginger: These ingredients form the flavor foundation of the curry, adding sweetness, spiciness, and depth.
- Coconut milk: It adds a creamy texture to the curry, balancing out the spices.
- Chicken stock: This creates the sauce base, adding volume and a savory flavor.
- Lime juice: Introduces a zesty freshness, balancing and brightening the curry’s flavors.
- Brown sugar: Provides a hint of sweetness to counterbalance the dish’s spicy and tangy flavors.
- Cilantro: Adds a fresh, herby element, complementing the spicy and rich tastes.
Quick Tip
Blooming the spices? Blooming is simply heating spices in oil. This helps pull the fat-soluble compounds from spices and amps up the overall flavor. It only takes a minute and makes a real flavor difference!
How To Make Curry Chicken
The steps below correspond to the numbered images above:
- Slice the chicken into bite-sized pieces and season with curry powder, salt, and pepper.
- Sear the chicken pieces until browned but not fully cooked, then set them aside on a plate.
- In the same skillet, melt the coconut oil and sauté the onions.
- Add the minced garlic and ginger.
- Toast the spices: curry powder, coriander, and red curry paste.
- Pour in the coconut milk and chicken stock, then simmer until the sauce thickens.
- Add the chicken pieces back into the pan and continue cooking until they’re done.
- Mix in the chopped cilantro.
- Squeeze in fresh lime juice.
- Your Chicken Curry is ready to serve!
More Easy Curry Dishes
- Coconut Curry Chicken readers favorite
- Panang Curry with sweet potatoes
- Quick Chicken Curry ready in 30 minutes
- Curry Lentil Soup with red lentils
- Chickpea Curry vegetarian curry recipe
Chicken Curry
Equipment
- Large cast-iron pan
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 fresh 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, mince the garlic. Peel the ginger with a spoon or vegetable peeler and finely mince it. Cut the chicken into bite-sized 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 and 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℉, 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.
Since retired, I have taken on a few cooking responsibilities to help out around the home front. I think it scared the wife more than anything. I tried this recipe last night and she beamed. Gave me a ten and save that recipe. As a cooking newbie I was a bit challenged. I could not find the red curry paste in locale stores. I subbed mild Rotale tomatoes. I also subbed heavy cream for the coconut milk. I cooked it down a bit to thicken. It was out this world good. Thanks for the help.
So happy to hear this was a hit! Thanks for the comment Byron 🙂
PS…If I may please make a suggestion. I used the print feature on your recipe to make sure I can make this again. I noticed on the printed version there is no reference at all to your business or website. If I pass a copy to a friend it needs to have some info to help them find your site. Thanks again. Sorry it posted under another reply. Please correct it if you can.
Thanks Byron, I will definitely look into that, appreciate the feedback! 🙂
Super delicious and easy curry! We both loved it. Thanks again, Chelsea, for another keeper!
Marjanne
So, so happy to hear that!! Thanks Marjanne 🙂
Super delicious and easy curry! We both loved it. Thanks again, Jenn, for another keeper!
Marjanne
This recipe is fabulous and easy! We loved it. I added veggies at the end just to heat because we like them on the crunchy side but otherwise followed exactly. Thank you!
So happy you enjoyed this! Thanks so much for the comment and review Shannon 🙂
What is the serving size on this recipe?
I just made this dish and it’s delicious!!! I didn’t change anything and loved it with the cilantro, which I have never tried before. Very good and I will make this again. Thank you!
I’m thrilled you enjoyed this recipe Nancy! Thank you for the comment!!
PS…If I may please make a suggestion. I used the print feature on your recipe to make sure I can make this again. I noticed on the printed version there is no reference at all to your business or website. If I pass a copy to a friend it needs to have some info to help them find your site. Thanks again
I love curry 😉
This one skillet recipe is a complete winner! Love all the flavors going on! Pinning 🙂
I am printing this out right now. It looks delicious!
I’ve always loved thai food but indian food I’m slowly coming around to – I need to try making it at home! This looks wonderful!