by Olena

Chicken Curry

by Olena

5 from 6 reviews

This Chicken Curry will be the best you ever tried! Chicken simmered in a flavorful sauce with coconut milk and yellow curry powder, then served over rice is a 30 minute dinner heaven. So aromatic!

Chicken Curry

Chicken Curry Recipe

In my world, everyone should be able to make chicken curry at home. This simple, healthy and absolutely delicious curry recipe will convince you that eating out is unnecessary. I remember even my Ukrainian grandma used to make chicken curry with sour cream in absence of coconut milk.

Chicken curry comes together in 30 minutes in any skillet. Its simple ingredients will surprise you a lot. One thing I highly suggest is to use fresh and quality yellow curry powder. How do you know that? When you open a jar it is so aromatic, you want to eat the jar. 🙂 Mine is organic and I am not saying yours should be but definitely not from a dollar store. I am sharing this because I couldn’t believe what a difference!

My family, all 3 boys, big and small, “inhaled” this chicken curry! I cooked brown basmati rice in Instant Pot while making curry, and dinner was off the charts!

Enjoy!

Chicken Curry recipe

Ingredients You Will Need

  • Chicken: Boneless and skinless chicken breasts or thighs are the best. Breast is more dry but I feel like rich sauce helps a lot. Dark meat is more fatty and I would love thighs in this recipe too.
  • Coconut milk: Use coconut milk from a can and not carton. I used full fat but low fat is fine too. Cream accumulation on top during colder months is normal. My favorite brand is Thai Kitchen because it is not gritty, not GMO and I believe BPA free.
  • Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
  • Yellow curry powder and turmeric: As mentioned above, fresh and quality yellow curry powder is the key. You can use any other colour powder and add more if you like things spicy!!! It is such a personal preference and an easy fix. Turmeric adds colour and flavor but you can skip if don’t have any.

Chicken Curry with coconut milk in a skillet and wooden spoon

How to Make Chicken Curry

I made chicken curry in 12 inch ceramic non-stick skillet in 30 minutes while brown rice was cooking in Instant Pot. Healthy dinner just couldn’t be easier!

  • Saute onion, garlic and ginger in generous amount of oil for about 5 minutes or until veggies are translucent and fragrant. Then add curry powder and turmeric and cook for 30 seconds. Mixture will appear dry and you want to stir constantly, but this step will enhance curry flavor drastically.
  • Add coconut milk and maple syrup, stir and bring to a boil. Watch coconut cream melt and syrup will make sauce sweeter. You can also use honey or any other sweetener.
  • Cook chicken for 15 minutes by adding it raw to a boiling curry sauce. Distribute evenly and make sure it is submerged in sauce. Boneless chicken releases juices, so no broth is necessary. And keep skillet uncovered.
  • Thicken the sauce (optional) by adding a slurry of cold water and cornstarch, then let it boil until thickened in a few minutes.

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How to Serve, Store and Reheat Chicken Curry

Serve chicken curry over brown rice, quinoa or white rice if it’s your jam. I won’t stop praising Instant Pot cause it’s simply the best – I cooked brown rice in it. This is how we eat curry. No salad or naan bread but you can add either.

If you would like to add veggies, sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes. You might want to stir in additional tablespoon of cornstarch in a slurry as cauliflower will release more water. However, cornstarch is completely optional.

Chicken Curry served with brown rice

Refrigerate leftovers for up to 5 days in a glass container with a lid. You can also freeze it for up to 3 months.

Reheat chicken curry by simmering on low in a skillet and stirring occasionally. So easy!!!

More 30 Minute Dinner Recipes

I hope you enjoy this best chicken curry and be healthy!

Easy Chicken CurryChicken Curry over rice in a bowl with fork

Print

Chicken Curry

5 from 6 reviews

This Chicken Curry will be the best you ever tried! Chicken simmered in flavorful sauce with coconut milk and yellow curry powder and served over rice is a 30 minute dinner heaven. So aromatic!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 6 servings (no rice) 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Indian
Scale

Ingredients

  • 2 lbs boneless & skinless chicken breast or thighs, cut into 1.5″ cubes
  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, peeled and minced
  • 2 tbsp oil
  • 2 tbsp yellow curry powder
  • 1 tsp turmeric
  • 14 oz can coconut milk, full fat
  • 1 tbsp maple syrup
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 4 tbsp cold water
  • 1 tbsp cornstarch

Instructions

  1. Cook brown rice or quinoa as per package instructions.
  2. Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
  3. Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
  4. Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
  5. Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
  6. In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
  7. Season with pepper to taste and serve over brown rice or quinoa. So good!

Storage: Refrigerate in an airtight container for 5 days or freeze leftovers for up to 3 months. Reheat chicken curry by simmering on low in a skillet and stirring occasionally.

Notes

  • If you would like to add veggies, sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes. You might want to stir in additional tablespoon of cornstarch in a slurry as cauliflower will release more water.
  • However, cornstarch is completely optional. Just sauce won’t be as thick.
  • You can use anywhere from 1 to 2 lbs chicken.
  • Substitute chicken for chickpeas or cauliflower for a vegan version.
  • This curry is mild for kids. Add more curry powder for more spice.
  • Make sure you curry powder is fresh and aromatic!!!

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

29 comments on “Chicken Curry

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  1. This curry is amazing! I have made it almost every week for the past few months. I was hesitant to put the raw chicken into the sauce directly, but it works great and is so easy. I add cauliflower with the chicken, and my husband and three teenagers all love it. We never have leftovers!

    1. This.Was.OUTSTANDING!!! Added some frozen peas at the end, served it over brown batsmati rice. Another great recipe, thank you Olena!

  2. This recipe was delicious! I cut it in half because I was just cooking for myself and I served over cauliflower rice. Oh – and I added a touch more maple syrup! The flavors blend perfectly and it’s such an easy dish to put together. Thank you!

  3. I added a few precooked cut red potatoes, thickened it with potato starch, and since I didn’t have maple syrup, I used agave syrup. Also, I know it’s heresy for some, but I used Kirkland canned chicken.Family loved it!

  4. I’ve made this dish twice! I love it! I add chopped cauliflower and bell pepper and serve Over riced cauliflower. My family loves it! So easy to meals and so much flavor. It’s a great recipe for meal prep too!

  5. This is the first curry recipe I’ve ever made and I couldn’t believe how easy it was! It has become a staple in our house and I can’t how many times I’ve made it!! Love it and how much confidence it’s given me to try new things 🙂

  6. I made this tonight and used riced cauliflower instead of quinoa or brown rice. It was so good, even my picky daughter ate it

  7. Delicious!!!! My family loved this! I’m a bit of a spice wimp so I only used 2 tsp. of curry and it was yummy. Definitely a keeper!

  8. Most definitely freezes well. I have made a few containers of this for lunches for work, and they defrost then reheat fine 🙂

  9. Hello there! When you add the chicken to the cooking dish, are you supposed to add uncooked chicken at that time or should you precook the chicken then add it? Thank you!

  10. Hi Olena. I just made this recipe last night and it was delicious. I have decided to make a change in my life and my family’s as well to eat clean and healthy foods. I appreciate your work, thank you so much! I’m making the spaghetti squash chicken Alfredo boats tonight and I can already see its gonna be amazing! Thanks again and I’m looking forward to more of your food recipes. Blessings!!!!

  11. Making this as we speak… kitchen smells heavenly. But not seeing where in the recipe instructions the honey is called for? Wasn’t sure so I just put in a little bit with the sauce. Can you clarify? Thanks!

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