Easy Chicken Curry

If you’ve ever found yourself staring at chicken breasts and thinking, ‘Well, what now?’, you’re in good company. I’ve done that more times than I’m willing to admit. Honestly, my first attempt at chicken curry was kind of a disaster (I thought curry powder was just for sprinkling on chips—oops). But, after many experimental Mondays and the occasional panicked ‘what’s for dinner?’ text to my mum, I landed on this easy chicken curry recipe. It’s now the dish I make when I need something cozy, quick, and guaranteed to please even my slightly fussy cousin who claims he ‘doesn’t like spicy food.’ Plus, it makes the kitchen smell like you really know what you’re doing—even if, like me, you sometimes wing it.

Why I Keep Coming Back to This Curry

I make this chicken curry when I’m running low on brain cells at the end of a workday and just want something that tastes like I put in way more effort than I actually did (don’t tell anyone). My family goes a bit bananas for it, especially my sister, who claims it tastes even better the next day—though the leftovers rarely see sunrise. One thing I love: it’s forgiving. Forgot the ginger? No biggie. Ran out of tomatoes? A little ketchup once saved the day (not proud, but hey, it worked). This curry has put up with a lot from me and still comes out on top.

What You’ll Need (And What You Can Improvise)

• 500g (about a pound) chicken breast or thighs, chopped (honestly, thighs are juicier but breasts work if that’s what’s in the fridge)
• 1 large onion, diced – I once used shallots because that’s all I had, and it was pretty great
• 2 cloves garlic, minced (or that pre-chopped jar stuff if you’re in a rush—no shame)
• 1 thumb-sized piece fresh ginger, grated (I won’t judge if you skip it, but it does make a difference)
• 2 tablespoons curry powder (my grandmother swore by Schwartz, but I grab whatever’s on offer)
• 1 teaspoon ground cumin (optional, but adds a nice earthy hit)
• 400g tin chopped tomatoes (passata works too; once I used fresh tomatoes and it was more soup than curry… but tasty)
• 200ml coconut milk (or a couple big dollops of Greek yogurt if you want it creamier)
• 1 tablespoon oil (veg, sunflower, whatever’s at hand)
• Salt and pepper, to taste (I always forget to taste at the end. Don’t be like me.)
• Chopped fresh coriander, to finish (if you’re fancy, or have some wilting in the fridge anyway)

How I Throw This Together

1. Heat the oil in a big pan over medium heat. I use my old non-stick because the fancy copper one is always at the back of the cupboard.
2. Toss in the onions and cook until they’re soft and a bit golden. (This is where I usually check emails or, let’s be real, scroll Instagram.)
3. Add garlic and ginger, cook for a minute or so. If things start sticking, just splash in a tiny bit of water—works every time.
4. Sprinkle over the curry powder and cumin. Stir it all around for 30 seconds until it smells like you’ve just walked into your favourite takeaway (or maybe that’s just me).
5. In goes the chicken. Stir so it gets coated in all that spiced, oniony goodness. Cook until it’s not pink, but don’t stress if some bits are still a bit underdone—there’s more simmering ahead.
6. Pour in the tomatoes. Give it a proper stir. Don’t worry if it looks a bit weird at this stage—it always does! Let it come to a gentle simmer.
7. Lower the heat and add the coconut milk (or yogurt, or a mix of both if you’re feeling indecisive). Simmer for about 20 minutes, until the sauce thickens up a bit and the chicken is properly cooked. This is when I usually sneak a taste—chef’s privilege.
8. Season with salt, pepper, and a handful of chopped coriander if you’re using it. Serve straight away or let it sit (it somehow gets tastier if you can wait, but I rarely do).

Little Notes from My Kitchen

• Don’t panic if the sauce splits a bit—just stir in a splash of water or extra coconut milk and it’ll come right back together.
• I used to brown the chicken first, but honestly, I don’t think it makes a huge difference for this recipe and it saves on washing up.
• If you do use yogurt, add it slowly off the heat so it doesn’t curdle. Learned that one the hard way!

Variations I’ve Tried (and a Few I’ve Regretted)

• Swapping the chicken for chickpeas—great if you’re feeding vegetarians, but you’ll want to bump up the spices a bit.
• Adding diced sweet potato or spinach at the end—makes it feel a bit healthier.
• Once tried tofu instead of chicken. Let’s just say… it wasn’t my finest hour. Maybe I didn’t press it enough?
• Sometimes I chuck in a handful of frozen peas right before serving, especially if I’m pretending there’s veggies in every meal.

What You Need (But Not Always)

• A big frying pan or pot – I’ve even used a wok in a pinch, worked just fine.
• Wooden spoon – unless you’re like my mate Dave who uses a spatula for everything (not recommended, but it works)
• Chopping board and sharp-ish knife (or use kitchen scissors for the chicken, which is what I do when I can’t be bothered with the washing up)

Storing Leftovers (If That Ever Happens)

Pop any leftovers in a lidded container in the fridge. It’ll keep for up to two days, though honestly, in my house, it never lasts more than a day! If you’re reheating, just do it gently—nuking in the microwave is fine, but maybe add a splash of water to loosen things up. Freezing? Go for it, but I find the texture of the chicken changes a bit (not awful—just different).

How I Serve It (And a Tangent About Rice)

I serve this curry with plain basmati rice. Sometimes I cheat and use those microwave packs (don’t judge me, they’re a lifesaver). My mum always insists on naan bread too—she says it’s not curry night without it. And if you want to get a bit posh, a dollop of mango chutney on the side is brilliant. Oh—and a cold beer or a sweet lassi if you’re feeling fancy.

Things I Learned the Hard Way (My Pro Tips)

• Let the onions cook properly—once I rushed and the curry tasted, um, weirdly raw. Not pleasant.
• Don’t drown the chicken in sauce, it’ll just end up poached. The sauce should hug the chicken, not bury it.
• Actually, I find it works better if you give it a few minutes to rest before serving—flavours sort of meld together, you know?

Questions I’ve Actually Gotten (And a Few I Made Up)

• Can I make this ahead?
  Absolutely. I reckon it tastes even better the next day, but that might just be me. Just keep it chilled and reheat gently.
• Is this hot?
  Not really, unless you use a particularly feisty curry powder. If you want it milder, just use less and maybe add a bit more coconut milk.
• What if I don’t have curry powder?
  Mix some cumin, coriander, a pinch of turmeric, and a hint of chilli powder. Or, check out this homemade curry powder guide I found useful.
• Can I freeze this?
  Yep, but the chicken might get a bit soft. Still tasty though. BBC Good Food has more tips on freezing curry here.
• What’s your favourite side with it?
  Probably garlic naan, but I’m partial to a quick cucumber salad for crunch. Or just whatever’s lying around, to be honest.

Oh, and one last thing—if you ever find yourself distracted while cooking and end up burning the onions a bit, just tell anyone eating that you’re going for a ‘smoky flavour profile.’ Works every time.

★★★★★ 4.50 from 94 ratings

Easy Chicken Curry

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A quick and flavorful chicken curry recipe that’s perfect for busy weeknights. Tender chicken pieces simmered in a rich, aromatic curry sauce, ready in under an hour.

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Ingredients

• 500g boneless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 400g canned diced tomatoes
• 200ml coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)

Instructions

1. 1
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. 2
   Stir in the garlic and ginger, cooking for another minute until fragrant.
3. 3
   Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned.
4. 4
   Sprinkle in the curry powder, salt, and black pepper. Mix well to coat the chicken and cook for 1 minute.
5. 5
   Pour in the diced tomatoes and coconut milk. Stir to combine, bring to a simmer, and cook uncovered for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
6. 6
   Garnish with fresh cilantro and serve hot with rice or naan.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 350cal

Protein: 32 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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