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Easy chicken curry recipe in creamy golden sauce

Easy Chicken Curry Recipe

This easy chicken curry recipe is creamy, flavorful, and ready in 40 minutes. Using simple ingredients like coconut milk, curry powder, and tender chicken thighs, this one-pot curry is perfect for weeknights. It’s naturally dairy-free, customizable, and delivers bold, comforting flavor every time.
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Course: Dinner, Main Course
Cuisine: American, Indian, Jamaican
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 370kcal
Author: Paula
Cost: $12

Equipment

  • 1 Large skillet or sauté pan For searing chicken and simmering curry
  • 1 Wooden spoon For stirring spices and sauce
  • 1 Chef’s knife For chopping onions, garlic, and chicken
  • 1 Cutting board For prep work
  • 1 Measuring cups & spoons To portion spices and liquids

Ingredients

  • 1.5 lbs Boneless chicken thighs Cut into bite-sized pieces
  • 1 large Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 2 tbsp Curry powder Indian or Jamaican style
  • 1 tsp Turmeric powder Adds color and depth
  • 1 cup Crushed tomatoes For acidity and body
  • 1 cup Coconut milk Full-fat preferred
  • 2 tbsp Oil Avocado or coconut oil
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper or chili flakes For heat
  • ¼ cup Fresh cilantro Chopped for garnish
  • 1 Lime wedge Optional for serving

Instructions

  • Step 1: Sauté the Base
  • Heat oil in a large pan. Add onions and cook until golden brown. Stir in garlic and ginger; cook for 1 minute until fragrant.
  • Step 2: Toast the Spices
  • Add curry powder and turmeric. Stir constantly for 30 seconds to bloom the spices.
  • Step 3: Add Chicken
  • Add chicken pieces, season with salt and pepper, and sear until lightly browned on all sides.
  • Step 4: Create the Sauce
  • Pour in crushed tomatoes and stir. Simmer for 5 minutes to reduce slightly.
  • Step 5: Add Coconut Milk
  • Stir in coconut milk and reduce heat. Cover and simmer for 20–25 minutes until chicken is tender and sauce thickens.
  • Step 6: Finish and Serve
  • Taste and adjust seasoning. Add lime juice and garnish with cilantro. Serve over rice or naan.

Notes

Use chicken thighs for tenderness; breasts may dry out faster.
You can substitute coconut milk with almond milk or cashew cream for a lighter version.
For extra spice, add one chopped chili or a teaspoon of cayenne.
This curry freezes beautifully, store in an airtight container for up to 2 months.

Nutrition

Calories: 370kcal | Protein: 35g | Fat: 22g | Cholesterol: 115mg | Sodium: 640mg | Vitamin A: 250IU | Calcium: 40mg