Chicken Curry Recipe

If you’re after a chicken curry recipe that’s big on flavor and light on fuss, this one delivers—tender chicken simmered in a gently spiced, creamy tomato-coconut sauce, ready in about 35 minutes on the stovetop (plus a pressure-cooker option). Want more easy dinners like this? Explore our full Chicken Recipes category for weeknight favorites.

Chicken Curry Recipe

Chicken recipes rule busy kitchens because they’re reliable, affordable, and take on flavor beautifully. This chicken curry recipe leans on a few pro moves: bloomed spices (the flavor explodes when warmed in oil), a balanced base of onion-garlic-ginger, and a creamy finish with coconut milk to round sharp tomato acidity. The result is restaurant-level depth in weeknight time—rich but not heavy, comforting without being flat.

Ingredients For Chicken Curry Recipe

• Chicken thighs: Juicier and more forgiving than breast; they stay tender with simmering.
• Onion, garlic, ginger: The classic curry trio—sweetness, backbone, and warmth.
• Curry powder + cumin + coriander + turmeric: A fast, dependable spice stack. Blooming in oil wakes up aromatics and color.
• Chili or cayenne: Heat level is your call; start low, add later.
• Tomatoes: Crushed or passata gives body and gentle acidity.
• Coconut milk (or cream): Silky mouthfeel that softens tomato tang and chili heat.
• Stock: Extends the sauce without thinning flavor; water works too.
• Sugar/honey + lemon: Tiny sweet + bright acid = rounded, lively finish.
• Cilantro: Fresh, herbal lift at the end.

How To Make Chicken Curry Recipe

Keys to success for this chicken curry recipe:

• Bloom spices in fat (30–45 sec) to unlock aroma; don’t scorch.
• Balance acidity: Tomatoes + a touch of sugar + lemon at the end = smooth, vibrant sauce.
• Don’t overcook: Simmer gently; thighs are done at 165°F / 74°C and stay tender.
• Finish creamy, then adjust: Add coconut milk near the end so it won’t split; salt and lemon to taste.

Detailed talk-through:

1. Brown for depth (optional): Quick sear builds fond (flavor). Skip if rushed; move on.
2. Slow onions: 6–8 minutes is worth it—sweetness = rounder curry.
3. Spice blooming: When the onion edges glisten, add spices; stir until fragrant (not dark).
4. Deglaze with tomatoes/stock: Scrape the pot so all that fond dissolves into the sauce.
5. Gentle simmer: Add chicken and simmer softly; a rolling boil toughens meat.
6. Creamy finish: Coconut milk goes in last 2–3 minutes; adjust consistency (simmer to thicken or splash stock to loosen).
7. Season & brighten: Salt to taste; lemon wakes it up. Garnish with cilantro.

Why You’ll Make Chicken Curry Recipe Again

This chicken curry recipe earns a place in your weeknight rotation: bold flavor, creamy sauce, and minimal hands-on time. It scales for meal prep and welcomes variations—swap coconut milk for cream, dial the heat up or down, and toss in quick-cooking veg near the end. Save it, rate it after you try it, and explore more ideas in our Chicken Recipes category.

How to Serve This Chicken Curry (Like a Pro)

Serve this chicken curry recipe with a mound of fluffy basmati rice—let the creamy tomato-coconut sauce pool into the grains—then finish with a shower of fresh cilantro (as pictured) and a squeeze of lemon for brightness. Add warm naan on the side for scooping, and, if you like a cooling contrast, a small bowl of cucumber raita or plain yogurt. A few quick-pickled red onions or sliced cucumbers add crunch without competing with the curry’s flavor.

Pro Tips

• Use thighs for tenderness; if using breast, add in later and simmer gently.
• Salt layers: A small pinch with onions, then final salt at the end for clarity.
• Consistency control: Simmer uncovered to thicken; add stock to loosen.
• Veg add-ins (last 5–7 min): Peas, spinach, or diced bell pepper.
• Leftovers: Even better Day 2; reheat gently with a splash of water.

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Chicken Curry Recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Ingredients

  

• 1.5 lb 680 g boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp neutral oil or ghee
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1 tbsp fresh ginger minced (or paste)
• 2 tbsp curry powder good quality, mild/medium
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 –1 tsp chili powder or cayenne to taste
• 1 tsp kosher salt or 3/4 tsp fine salt, plus more to taste
• 1 can 14 oz / 400 g crushed tomatoes (or tomato puree/passata)
• 1 cup 240 ml coconut milk (full-fat for creamier) or heavy cream
• 1/2 cup 120 ml low-sodium chicken stock (or water)
• 1 tsp sugar or honey balances acidity
• Juice of 1/2 lemon or 1–2 tsp to taste
• Fresh cilantro chopped (for garnish)
• To serve: Steamed basmati rice or warm naan

Instructions

 

• Sear chicken (optional but great): Pat chicken dry. Heat 1 tbsp oil in a wide pot over medium-high. Brown chicken in 2 batches, 2–3 min per side. Transfer to a plate.
• Soften aromatics: Add remaining 1 tbsp oil. Lower heat to medium. Cook onion with a pinch of salt, 6–8 min until soft and lightly golden. Stir in garlic and ginger, 1 min.
• Bloom spices: Add curry powder, cumin, coriander, turmeric, and chili; stir 30–45 sec until fragrant.
• Build the sauce: Add crushed tomatoes, stock, sugar, and 1 tsp kosher salt. Bring to a simmer; scrape browned bits from the pot.
• Simmer chicken: Return chicken (and juices). Simmer gently 10–12 min until just cooked through and tender (internal temp ~165°F / 74°C).
• Finish creamy: Stir in coconut milk. Simmer 2–3 min to thicken slightly. Adjust salt.
• Brighten & garnish: Add lemon juice to taste. Top with cilantro. Serve this chicken curry recipe with rice or naan.

Pressure cooker (Instant Pot) option:

• Sauté onion in oil; add garlic/ginger 1 min.
• Bloom spices 30 sec.
• Stir in tomatoes, stock, salt; add chicken.
• Seal; cook 5 min High Pressure, Quick Release.
• Switch to Sauté; stir in coconut milk 2–3 min. Finish with lemon and cilantro.

Notes

• Use thighs for tenderness; if using breast, add in later and simmer gently.
• Salt layers: A small pinch with onions, then final salt at the end for clarity.
• Consistency control: Simmer uncovered to thicken; add stock to loosen.
• Veg add-ins (last 5–7 min): Peas, spinach, or diced bell pepper.
• Leftovers: Even better Day 2; reheat gently with a splash of water.

Keyword chicken recipes