Why You’ll Love Easy Chicken Curry Recipe
This recipe is fast, simple, and packed with comforting flavor. The chicken stays tender, while the onion, garlic, ginger, and spices build a fragrant base that tastes like it has been simmering much longer. The coconut milk adds a creamy texture that balances the spices beautifully, and the spinach brings a fresh touch at the end. It is also easy to adjust, whether you want it milder, spicier, thicker, or loaded with extra vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp vegetable oil
3 chicken breasts, chopped into bite-size chunks
1 large onion, finely chopped
2 cloves garlic, minced
2 tsp minced ginger
2 tbsp mild curry powder
1 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp black pepper
2 tbsp tomato puree
400 g finely chopped tomatoes
240 ml chicken stock
400 ml full-fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
60 g baby spinach
Boiled rice, for serving
Fresh coriander, for topping
Chilli flakes, for topping
Directions
Heat the oil in a large frying pan or skillet over medium-high heat.
Add the chicken and cook for about 5 minutes, turning occasionally, until sealed on all sides.
Add the chopped onion to the pan and cook for another 5 minutes, stirring often, until softened.
Stir in the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for 1 minute, stirring well, so the spices become fragrant.
Add the tomato puree, chopped tomatoes, chicken stock, and coconut milk. Stir everything together until combined.
Bring the curry to a gentle bubble, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked through.
For a thicker sauce, stir in the cornflour slurry and let it cook briefly until the curry thickens. This step is optional.
Add the spinach and stir until it wilts.
Serve hot with boiled rice, then top with fresh coriander and chilli flakes if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
You can swap the chicken breasts for boneless chicken thighs if you want even juicier meat. For a vegetarian version, replace the chicken with chickpeas, tofu, or mixed vegetables such as cauliflower, peas, and potatoes. If you like a spicier curry, use hot curry powder or add extra chilli flakes. For a slightly sweeter and deeper flavor, stir in a small pinch of sugar. You can also leave out the spinach and use kale or frozen peas instead.
Storage/Reheating
Store any leftover chicken curry in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months, though the texture of the spinach may soften slightly after thawing.
To reheat, warm the curry in a pan over low to medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals, stirring between each one. If the sauce thickens too much, add a splash of water or stock to loosen it.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work very well in this recipe and often stay even more tender and juicy.
Is this chicken curry spicy?
This version is mildly spiced. You can easily make it hotter by using a stronger curry powder or adding chilli flakes.
Can I make this curry ahead of time?
Yes, this curry tastes great made ahead because the flavors continue to develop as it sits.
Do I have to use coconut milk?
Coconut milk gives the curry its creamy texture and rich flavor, but you could use cream for a different style of curry.
What can I serve with chicken curry?
Boiled rice is a classic choice, but naan bread, flatbread, or even cauliflower rice also work well.
Can I add more vegetables?
Yes, vegetables like peas, bell peppers, cauliflower, or green beans can be added to make it even heartier.
What does the cornflour slurry do?
It helps thicken the sauce if you prefer a richer, less brothy curry.
Can I freeze this recipe?
Yes, it freezes well for up to 3 months. Let it cool completely before storing it in a freezer-safe container.
How do I know when the chicken is cooked?
The chicken should be white all the way through with no pink remaining, and it should be very tender after simmering.
Can I make this dairy-free?
Yes, this recipe is already dairy-free as long as the stock and toppings you use are also dairy-free.
Conclusion
This easy chicken curry is a dependable recipe that delivers big flavor with minimal effort. It is creamy, warmly spiced, and perfect for busy nights when you want something satisfying on the table fast. With simple ingredients and plenty of room for customization, it is a recipe you will want to make again and again.
