It’s rich and fragrant Chicken Curry will be a recipe favorite for sure!
Slow simmer tender, bite-sized pieces of chicken in a simple and delicious curry sauce made with spices, coconut milk and curry.
Serve with rice and enjoy!
What is curried chicken?
Curry is a staple from India and a favorite in Thai cuisine. It’s a deliciously aromatic spice blend packed with flavor and lots of warm spices like turmeric, cumin, ginger, garlic and cinnamon to name a few.
- Customization to individual preferences is easy. Make it as spicy or mild as you like!
- Leftovers make for fantastic lunches all week long, or this chicken curry recipe can be made for bulk cooking or to prep frozen meals. Then simply defrost and reheat later!
- Try Creamy Red Curry Chicken or Mixed Vegetable Curry Chicken for something different!
Ingredients for curry chicken
Chicken: Boneless, skinless chicken breasts or thighs work in this recipe, providing juicy and tender results.
coconut milk: Creamy coconut milk is the base of this sauce, along with chicken broth. Make sure you don’t use coconut cream as it is sweet. Replace the coconut milk with heavy cream or half the heavy cream and add towards the end of cooking.
Spices: Curry powder is a must (of course!) and the curry paste adds extra flavor.
umami taste: Chopped garlic, lime and fish sauce add a lot of flavor to this dish.
Variations: Add peppers or other vegetables. For extra spiciness, you can add some cayenne pepper if you like.
How to make curried chicken
What could be simpler than this rich and flavorful stir-fry prepared in no time?
- Sauté onions and garlic in oil until soft and fragrant (according to the recipe below).
- Fry the chicken and add the curry powder and red curry paste.
- Add coconut milk and simmer until chicken is done. Garnish and serve over rice.
What to serve with chicken curry
Finding sides to go with this delicious chicken curry recipe is easy!
Pour it over white, brown or basmati rice and serve with a fresh vegetable or some naan bread. If you’re looking for a lower-carb option, try cauliflower rice.
leftovers?
- Leftover chicken curry will keep in a sealed container in the refrigerator for up to 4 days.
- To freeze, seal in a ziplock bag or other freezer-safe container. It retains its flavor for up to 6 months and can be thawed overnight.
- Reheat it in a pan on the stove, adding a little coconut milk or chicken broth as needed.
More curry favorites
Did your family love this chicken curry recipe? Leave us a rating and a comment below!
Chicken Curry
Chicken Curry is an aromatic and flavorful chicken dish in a rich coconut curry sauce.
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Heat oil in a large saucepan or deep pan over medium-low heat. Add onions and chopped garlic. Cook until onions are fragrant and soft.
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Add the chicken to the pot and cook until lightly browned, 2-3 minutes. Stir in curry powder and paste and cook for another 3-5 minutes.
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Add coconut milk and simmer 15-20 minutes, or until chicken is fully cooked.
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Add water or chicken broth and simmer until curry reaches desired consistency.
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Stir in brown sugar, fish sauce, and lime juice. Season to taste with additional salt
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Top with fresh coriander and serve over cooked rice.
Cooking chicken sometimes leaks a lot of juice, and instead of thinning it, you may need to simmer it longer to thicken it more.
Calories: 616 | Carbohydrates: 56G | Protein: 31G | Fat: 30G | Saturated Fatty Acids: 22G | Polyunsaturated fat: 3G | Monounsaturated fatty acids: 3G | trans fats: 0.04G | Cholesterol: 73mg | Sodium: 270mg | Potassium: 820mg | Fiber: 2G | Sugar: 5G | Vitamin A: 659IU | Vitamin C: 8thmg | Calcium: 75mg | Iron: 5mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Chicken Dinner
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