Print

Easy Chicken Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This easy chicken curry recipe is a flavorful and comforting dish made with tender chicken breasts simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk. Ready in just 30 minutes, it’s perfect for a quick weeknight meal served over boiled rice and garnished with fresh coriander and chili flakes.

Ingredients

Protein and Vegetables

  • 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
  • 60 g (2 cups) baby spinach

Spices

  • 2 tbsp mild curry powder (go hotter if preferred)
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • ½ tsp salt

Liquids and Sauces

  • 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

Optional and Garnishes

  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional, for thickening)
  • Boiled rice, to serve
  • Fresh coriander, to garnish
  • Chilli flakes, to garnish

Instructions

  1. Heat the oil: Heat 2 tablespoons of vegetable oil in a large frying pan or skillet over medium-high heat until hot and shimmering.
  2. Cook the chicken: Add the chopped chicken breasts and cook for about 5 minutes, turning occasionally, until the pieces are sealed and lightly browned on the outside.
  3. Cook the onion: Add the finely chopped onion directly to the pan with the chicken and continue cooking for 5 minutes, stirring frequently, until the onion softens and becomes translucent.
  4. Add aromatics and spices: Stir in the minced garlic, minced ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for an additional minute while stirring to release the aromas of the spices.
  5. Add liquids: Pour in the tomato puree, tinned chopped tomatoes, chicken stock, and full-fat coconut milk. Stir everything to combine well.
  6. Simmer the curry: Bring the mixture to a gentle bubble, then reduce the heat to a low simmer. Cook uncovered for 10 minutes, stirring occasionally, until the chicken is fully cooked through and tender.
  7. Thicken the curry (optional): If you prefer a thicker sauce, stir in the cornflour slurry made by mixing 1 tablespoon cornflour with 2 tablespoons cold water. Cook for 1-2 minutes more until the sauce thickens. This step can be skipped if the curry is already at your desired consistency.
  8. Add spinach: Stir in the baby spinach and cook just long enough for it to wilt quickly – about 1 minute. Then remove the pan from heat.
  9. Serve: Serve the chicken curry hot over boiled rice. Garnish with fresh coriander leaves and sprinkle with chili flakes to taste for extra heat.

Notes

  • Adjust the curry powder amount to suit your preferred spice level; use hotter curry powder for more heat.
  • The cornflour slurry is optional and used only if you want a thicker curry sauce.
  • You can substitute coconut milk with cream or yogurt, but the coconut milk adds a distinctive richness and slight sweetness.
  • Leftovers store well in the fridge for up to 3 days and can be frozen for longer storage.
  • Serve with steamed or boiled rice for a complete meal.

Find it online: https://bitezly.com/easy-chicken-curry-recipe/