Easy Chicken Curry is a delicious and comforting dish that can be made in under 30 minutes. With its warm flavors and creamy texture, it’s perfect for a weeknight dinner. This recipe is straightforward and doesn’t require any fancy ingredients, making it accessible for everyone, even if you’re new to cooking.
Why Make This Recipe
There are plenty of reasons to make Easy Chicken Curry. First, it’s quick and easy, perfect for busy weeknights. Second, it’s packed with flavor thanks to the mix of spices and coconut milk. Finally, this dish is versatile; you can adjust the spice level to suit your taste and serve it with different sides.
How to Make Easy Chicken Curry
Ingredients:
- 2 tbsp vegetable oil
- 3 chicken breasts (approx 500g/17.5 oz) chopped into bite-size chunks
- 1 large onion (or 2 small) peeled and finely chopped
- 2 cloves garlic (minced)
- 2 tsp minced ginger
- 2 tbsp mild curry powder (go hotter if you prefer)
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato puree (paste for US)
- 400 g (14 oz) tin finely chopped tomatoes
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) tin full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
- 60 g (2 cups) baby spinach
- Boiled rice, fresh coriander, chilli flakes for serving
Directions:
- Heat oil in a large frying pan (skillet) over medium-high heat.
- Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
- Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
- Add the tomato puree, tinned tomatoes, stock, and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes until the chicken is cooked through.
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional; you can leave it out if the curry thickness is to your liking.
- Stir in the spinach (it should wilt quickly) then turn off the heat.
- Serve with boiled rice, topped with fresh coriander and chilli flakes.
How to Serve Easy Chicken Curry
Easy Chicken Curry is best served hot over a bed of boiled rice. You can sprinkle fresh coriander and chilli flakes on top for extra flavor. Pair it with naan bread or a side salad for a complete meal.
How to Store Easy Chicken Curry
Allow any leftovers to cool down before transferring them to an airtight container. You can store the curry in the fridge for up to 3 days. If you want to keep it for longer, consider freezing it. Just thaw it in the fridge overnight before reheating.
Tips to Make Easy Chicken Curry
- Use fresh spices for a more vibrant flavor.
- Adjust the heat by using either mild or hot curry powder.
- Feel free to add vegetables like peas or bell peppers for a more nutritious meal.
- If you prefer a thicker curry, let it simmer longer without the lid.
Variation
You can make this curry with other proteins like shrimp or tofu. Additionally, swap the coconut milk for yogurt if you want a lighter option. Experiment with different vegetables to suit your taste!
FAQs
Can I make Easy Chicken Curry in advance?
Yes, you can prepare it a day ahead. Just reheat it gently before serving.
Can I use frozen chicken?
Yes, but make sure to fully thaw it before cooking for even results.
What can I serve with this curry?
Boiled rice is traditional, but you can also serve it with naan bread, quinoa, or even couscous for a tasty change.
Easy Chicken Curry
Ingredients
For the Curry
- 2 tbsp vegetable oil
- 3 pieces chicken breasts (approx 500g/17.5 oz) chopped into bite-size chunks
- 1 large onion, peeled and finely chopped or 2 small onions
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder use hotter if preferred
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato puree (paste for US)
- 400 g tin finely chopped tomatoes
- 240 ml chicken stock
- 400 ml tin full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry optional
- 60 g baby spinach
For Serving
- 1 cup boiled rice
- to taste fresh coriander
- to taste chilli flakes
Instructions
Preparation
- Heat oil in a large frying pan (skillet) over medium-high heat.
- Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- Add the onion and cook for 5 minutes, stirring often, to soften.
- Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
Cooking
- Add the tomato puree, tinned tomatoes, stock, and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes until the chicken is cooked through.
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional.
- Stir in the spinach until wilted, then turn off the heat.
Serving
- Serve hot with boiled rice, topped with fresh coriander and chilli flakes.
