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.
OMG the best recipe ever!! It was fabulous!! Will make it again!!
I am so happy to hear this! Thanks Glenda! 🙂
Just curious about a few things. 1 does it stink up your home? 2. Would chick peas be a good addition? 3 what does the fish sauce do?
1. Yes (we love the scent! always gone the next day) 2. Yes. 3. Good umami flavor and finishing touch!
Omg! This was easy and absolutely fabulous! My hubby loved it and we will definitely be having it again,
I am so happy you guys loved this Chicken Curry! Thanks so much Sharon! 🙂
This was great. I didn’t have the best curry powder which means it ended up a bit salty. I omitted the fish sauce because of that which is sad bc we love it. I would recommend going easy on the salt if you use curry containing extra salt. TY!
So glad you enjoyed! Thanks Alice! 🙂
Lovely.
Thank you! 🙂
So tasty, will make it again.
So happy to hear! Thanks Wendy! 🙂
Loved it! The flavor and the wonderful smells of the spices were superb! Thank you!
Thanks so much Crystal! 🙂
Is the cost per serving or for the recipe? I would love to try this, but my family and I are on a tight budget.
For the entire recipe, but it takes into account using small portions of everything assuming the basics are in kitchen (so if you need to buy an entire jar or coconut oil or red curry paste, etc. it will cost more up front — of course you have those ingredients leftover to use again)
I really can’t wait to try it out. and will definitely share my experience here afterwards.
Thanks 🙂
Can’t wait to hear what you think! 🙂
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.
So thrilled to hear that! Thanks so much for taking the time to comment Sharron 🙂
Made this for dinner last night and it was amazing!! I’ve tried several curry recipes lately and this is my favorite! Only change I made was 1 less Tablespoon of the curry paste bc I was serving it to my kids. Both kids ate this and said it was good. That’s big!!
Yay! Thrilled to hear this has become your favorite! Thanks so much for the comment and review Erin 🙂