If you are craving a comforting yet vibrant dish that comes together quickly and bursts with flavor, this Easy Chicken Curry Recipe is just what you need. With tender chicken thighs simmered in creamy coconut milk and fragrant curry spices, it’s a wonderfully balanced meal that feels both exotic and familiar. The best part? It’s uncomplicated enough for weeknight dinners but impressive enough to share with friends and family. Once you try this recipe, you’ll see why it’s a go-to favorite for effortless, delicious cooking.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that each play a crucial role in building depth of flavor, texture, and color. Every item is easy to find and comes together harmoniously to create that perfect curry experience.
- Oil (1.5 tbsp): Vegetable or canola oil works well to gently sauté aromatics without overpowering the curry spices.
- Garlic cloves (2, minced): Adds a robust and savory underpinning that wakes up the whole dish.
- Ginger (2 tsp, grated): Gives a fresh, zesty warmth that complements the rich coconut milk perfectly.
- Onion (1/2, finely chopped): Brings sweetness and soft texture that forms the base of the curry sauce.
- Chicken thighs (500g, sliced): Juicy and tender, they hold flavor beautifully and stay moist during cooking.
- Curry powder (2.5 tbsp): The star spice blend that infuses the dish with its characteristic warmth and color.
- Coconut milk (270 ml, full fat): Adds a luscious creaminess, balancing the spices with subtle sweetness.
- Chicken stock (1.5 cups, low sodium): Deepens the savory flavor and helps create a rich sauce.
- Salt (1/2 tsp): Enhances all the flavors and brings everything into harmony.
- Frozen peas (3/4 cup): A pop of green color and a touch of natural sweetness that brightens the dish.
- Coriander/cilantro leaves (1/4 cup, chopped): Fresh herbaceous notes to finish and garnish the curry beautifully.
How to Make Easy Chicken Curry Recipe
Step 1: Sauté Aromatics for Flavor
Start by heating the oil in a skillet over medium-high heat. Add the minced garlic, grated ginger, and finely chopped onion. Cook for about 3 minutes until the onion turns translucent and fragrant. This step is crucial because it builds the foundational flavors you’ll notice in every bite of your Easy Chicken Curry Recipe.
Step 2: Cook the Chicken
Next, add the sliced chicken thighs to the skillet. Cook them until they shift color from pink to white, signaling they are partially cooked and ready to absorb the curry spices. Properly cooking the chicken here ensures that it stays tender and juicy throughout the simmering process.
Step 3: Stir in the Curry Powder
Sprinkle the curry powder over the chicken and aromatics. Cook for another 2 minutes, stirring frequently so the spices toast slightly and release their fragrant oils. This intensifies the curry’s warm, earthy flavor and brings it to life right before adding any liquids.
Step 4: Add Coconut Milk and Stock
Pour in the full-fat coconut milk and low sodium chicken stock. Stir everything together, then reduce the heat to medium and let it simmer for about 10 minutes. During this time, the sauce will reduce and thicken beautifully, enveloping the chicken in a creamy, flavorful coating that is the hallmark of this Easy Chicken Curry Recipe.
Step 5: Finish with Peas and Seasoning
Stir in the frozen peas and salt, cooking for an additional 2 minutes. The peas add just the right amount of sweetness and a pleasant pop of green, while the salt balances and brings out all the flavors. Taste and adjust salt if needed before moving on to garnishing.
Step 6: Garnish and Serve
Top your curry with chopped coriander leaves for a fresh, herbaceous finish. This final touch brightens the dish and adds a lovely contrast in flavor and color, making your Easy Chicken Curry Recipe look as good as it tastes.
How to Serve Easy Chicken Curry Recipe
Garnishes
Fresh coriander leaves are the classic garnish here, adding a burst of brightness to each spoonful. For an extra layer of texture, sprinkle some toasted nuts like cashews or almonds, or even a dollop of cooling yogurt if you like a bit of creamy contrast.
Side Dishes
This curry pairs wonderfully with fluffy steamed rice, which soaks up every bit of the delicious sauce. If you want something a little different, try it alongside buttery mashed potatoes or tender noodles for a delightful twist that’s equally satisfying.
Creative Ways to Present
For a dinner party, serve your Easy Chicken Curry Recipe in individual bowls garnished with extra coriander and a wedge of lime for a zesty pop. You can also spoon it into warm pita bread or flatbreads for a hands-on meal experience that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Chicken Curry Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This curry freezes well, too! Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months, so you have a flavorful homemade meal ready to thaw and enjoy whenever you need it.
Reheating
When it’s time to eat, gently reheat your curry on the stove over low heat, stirring occasionally. You can also microwave it in short bursts to prevent overheating. Add a splash of water or stock if the sauce thickens too much during reheating to bring it back to that perfect consistency.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast will work, but thighs remain more tender and juicy during cooking. If you prefer breast, just be careful not to overcook as it can dry out faster.
Is this Easy Chicken Curry Recipe spicy?
This recipe has a gentle warmth from curry powder but is not overly spicy. You can always adjust the heat by adding chili flakes or fresh chilies if you prefer a spicier kick.
Can I make this recipe dairy-free?
Absolutely! This Easy Chicken Curry Recipe uses coconut milk, which keeps it creamy without any dairy at all, making it great for those with dairy sensitivities.
What can I substitute for fresh coriander?
If you don’t have fresh coriander, you can use fresh parsley as a milder alternative or skip the garnish altogether. It won’t change the main flavors drastically.
How do I make the curry sauce thicker?
To thicken the sauce further, simmer it uncovered for a few extra minutes or add a small spoonful of coconut cream. This concentrates the flavor and gives a richer texture.
Final Thoughts
This Easy Chicken Curry Recipe is a delicious reminder that you don’t need complicated ingredients or tons of time to create a crowd-pleasing meal. It’s cozy, flavorful, and versatile enough to adapt to your preferences or pantry items. Give it a try; you’ll find yourself coming back to it again and again for quick, satisfying dinners that warm the heart and please the palate.
Print
Easy Chicken Curry Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Description
A simple and flavorful easy chicken curry recipe featuring tender chicken thighs cooked in a rich and creamy coconut milk curry sauce, infused with garlic, ginger, and aromatic curry powder. Perfect for a quick weeknight dinner, served with rice, noodles, or mashed potatoes.
Ingredients
For the Curry:
- 1.5 tbsp vegetable or canola oil
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 1/2 onion, finely chopped
- 500g (1 lb) chicken thighs, sliced
- 2.5 tbsp curry powder
- 270 ml (1.25 cups) full-fat coconut milk (9 oz)
- 1.5 cups (375 ml) low sodium chicken stock
- 1/2 tsp salt
- 3/4 cup frozen peas
- 1/4 cup chopped coriander (cilantro) leaves
Instructions
- Prepare Aromatics: Heat oil in a skillet over medium-high heat. Add the minced garlic, grated ginger, and finely chopped onion. Cook for about 3 minutes until the onion becomes translucent and fragrant.
- Cook Chicken: Add the sliced chicken thighs to the skillet. Cook, stirring occasionally, until the chicken changes color from pink to white, indicating it’s partially cooked.
- Add Curry Powder: Sprinkle the curry powder over the chicken and aromatics. Stir well and cook for 2 minutes to toast the spices and enhance their flavor.
- Add Liquids and Simmer: Pour in the coconut milk and chicken stock. Stir to combine everything. Reduce the heat to medium and allow the sauce to simmer rapidly for about 10 minutes, letting it reduce and thicken.
- Add Peas and Season: Stir in the frozen peas and salt. Cook for an additional 2 minutes, then taste and adjust seasoning if necessary. Remove from heat and sprinkle with chopped coriander leaves.
- Serve: Serve the flavorful chicken curry hot over steamed rice, noodles, or mashed potatoes for a comforting meal.
Notes
- Use full-fat coconut milk for a richer and creamier curry sauce.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more tender.
- Adjust salt according to taste, especially if using salted chicken stock.
- For added heat, consider adding a chopped chili or red pepper flakes.
- This recipe pairs well with basmati rice or naan bread.
