Easy Chicken Curry

Incredibly tasty Easy Chicken Curry in just 30 minutes! This Indian-inspired curry is simplified for weeknight dinners with minimal fuss and very little prepping. This recipe has all the classic flavors you know and love from Indian curries but without the mile-long list of ingredients. It’s also naturally gluten-free, dairy-free, and mild enough to be a popular dinner option the whole family will love. This easy chicken curry recipe is perfect for busy weeknights and is made with just a few ingredients, an all-around easy meal.

We’re huge fans of any kind of Thai curry around here, but we’re also all about Indian curries as well. Basically, we’re happy if there’s some kind of curry on the table at least once a week!

Ingredients & Substitutions

• Chicken – either boneless skinless chicken breast or chicken thighs work well in this curry. I used chicken breasts because it’s what I’ve had most often in Indian restaurants, but chicken thighs which are dark meat, are moister and easier not to overcook. Either option is equally tasty!
• Onion, garlic, and ginger – are the flavor base of most curries, and this one is no exception. Try using a garlic press to speed things up, and peel the ginger with the side of a spoon. You can also use ginger from the tube as well, but be aware of the ingredients if you have allergies.
• Spices – curry powder, cumin, turmeric, and garam masala make up the basic blend for this recipe. To keep it simple, just use ground spices from the jar. It’s common in authentic recipes to toast and grind the spices. But for a shortcut, I use ground spices and add them to the garlic-onion mixture to cook briefly instead.
• Diced tomatoes – I like to use fire-roasted tomatoes for more flavor in this recipe, but any canned diced tomatoes will work. I sometimes use fire-roasted diced tomatoes with chili when I want a little heat.
• Coconut milk – is what makes this tomato-based curry a creamy chicken curry. You’ll often find heavy cream added to curries like this, but I find we like the flavor of canned coconut milk better. And it’s dairy-free as a bonus.
• Cilantro – is optional and you can leave it out if you don’t like it. But if you’re on board with cilantro, add a large handful at the end because it adds a nice element of freshness, and we think it takes this curry to the next level. Cilantro is sometimes called coriander leaves.

Step 1: Start by prepping the ingredients. Then preheat a large skillet (12″) over medium-high heat.

When the pan is hot but not smoking, add the avocado oil or olive oil along with the onion, garlic, and ginger. Turn the heat down to medium-low and cook for 4-5 minutes or until turning translucent.

Step 2: When the onion mixture is done, add the spices, turn the pan back up to medium heat, and cook for 30-60 seconds.

Step 3: Add the diced tomatoes and a can of coconut milk. Stir to combine and bring the mixture to a simmer on low for 6-8 minutes.

Simmering the sauce for a bit is the best way to let the flavors develop without needing to worry about the chicken getting overcooked.

And I think any great curry benefits from 15 minutes or so of simmering. There’s simply no way for the flavors to develop properly by rushing the cooking time.

Step 4: Next add the cubed chicken pieces and mix to combine. Bring the curry back to a simmer and cook stirring occasionally until the chicken is done in the center, 8-10 minutes.

If you run short on liquid, add a touch of chicken broth to bring the consistency you desire.

Ways to serve this

• This basic chicken curry is incredibly tasty served with steamed Basmati rice. It’s not traditional but steamed Jasmine rice works perfectly too. I just recently started serving this with roasted butternut squash and it’s such a good flavor combination. You can follow my Roasted Sweet Potatoes recipe and use butternut in place of sweet potatoes.
• For a veggie, we love the freshness of my Asian Cucumber Salad. It has sweet and sour flavors that pair nicely with this curry.
• If you’re looking for a cooked veggie, my Roasted Carrots, Roasted Broccoli, or Perfect Roasted Asparagus all would be good. For a stovetop option, try my Sautéed Green Beans. They’re lightly flavored with a hint of garlic and they go well with pretty much everything.
• This dish is also very good served with Naan if you’re not gluten-free!

Storing leftovers

• To store – place any leftovers into an airtight container and store them in the refrigerator for 4-5 days.
• Make ahead – this recipe reheats well if you’re careful not to overcook the chicken. So you can make it ahead as part of meal prep or to make meal times simpler. Just remember it needs to be spread thin to cool quickly, and leftovers don’t keep as long.
• Reheating – place any leftovers into a small skillet or saucepan and reheat over medium heat covered until heated through. If you have leftover rice, heat it with the curry to soften it again.
• To freeze – this curry freezes well because there are no veggies in it. Place it into an airtight container and freeze it for up to 3 months. Defrost in the fridge overnight before reheating.

Dietary Options & Substitutions

• Dairy-free Whole30, & Paleo – this recipe is dairy-free, Whole30, and paleo. But serve it with cauliflower rice if you’re looking for a paleo or Whole30 side dish option.
• Vegan or Vegetarian – Use a can of drained rinsed chickpeas or cubed-up tofu in place of the chicken.

Coconut Curry Recipe inspiration

• Easy Chicken Coconut Curry (Indian-inspired)
• Thai Chicken Green Coconut Curry
• Thai Yellow Chicken Coconut Curry
• Thai Pumpkin Coconut Curry
• Ethiopian Berbere Chicken Coconut Curry
• Mango Chicken Coconut Curry