Name: Chicken Curry
Yield: 4

This Chicken Curry Recipe is ready in 30 minutes! Tender chicken, creamy coconut milk and incredible flavor, all made in one pot.

Overhead image of Chicken Curry over rice in a bowl, with a fork on the side.

author’s note

A Weeknight Staple In My House!

I think it’s pretty obvious by now how much It is satisfying to a good curry! I make some version of it almost every week, and I don’t think I’ll ever get tired of trying new combinations. My Coconut Chicken Curry is one of the most popular recipes on my site, and it’s a regular at our house!

But this Chicken Curry Recipe is another one I come back to again and again. It’s one of those dinners that tastes like it took WAY more effort than it actually did.

The secret is using both yellow curry powder and red curry paste. Together, they give the sauce so much flavor! Add fresh ginger, garlic, and creamy coconut milk, and it’s seriously SO good.

I’ve made plenty of curries that take a long list of spices and a good amount of time, and while It is satisfying to those too, there’s something so nice about having a recipe that comes together in 30 minutes.

Process shots-- images of Chicken Curry being made from start to finish.

Chicken Curry Recipe Ingredients

Ingredient	Tips & swaps
Chicken	Breasts or thighs both work! Thighs are more forgiving, while breasts cook quickly. Cut into even pieces so they cook at the same rate.
Yellow curry powder	This is a major flavor builder! I like Simple Truth. Curry powders vary quite a bit, so use one you enjoy.
Red curry paste	Adds more curry flavor and a little heat. Thai Kitchen is a great option for a milder curry, others can be quite spicy.
Fresh ginger & garlic	Fresh makes a difference here! Mince finely so the flavor spreads throughout the sauce.
Coconut milk	Use canned, full-fat coconut milk. It gives the curry its creamy texture and richness.
Chicken stock	Helps create plenty of sauce for spooning over rice. A good-quality stock makes a difference!
Lime & brown sugar	They balance and brighten the curry.

Featured Comment

Gosh this was a wonderful curry. Tastes like something from a reliable Thai restaurant. Will definitely make this my go to recipe from now on. Thanks so much.
– Sharron

How To Make This Curry Chicken Recipe

Season chicken: Cut into bite-sized pieces and toss with curry powder, salt & pepper.
Brown chicken: Sear in oil. It will finish cooking later, so don’t cook it all the way.
Aromatics: In the same skillet, sauté onion until the edges turn golden, then add ginger and garlic.
Toast curry: mix in curry powder, red curry paste and coriander. Cook until fragrant.
Make sauce: Add coconut milk and stock. Let everything simmer.
Finish chicken: Return the chicken to the skillet and cook until it reaches 165°F.
Finishing touches: mix in brown sugar, lime juice, cilantro and skippable fish sauce.

chelsea’s recipe tips

If you’re making curry for anyone sensitive to spice, start with less paste. You can always add heat, but it’s harder to take it away!

Storage

Refrigerator: Store this cooled chicken curry recipe in an airtight container for up to 4 days. Keep the rice in a separate container.

Freezer: Freeze the curry for up to 3 months. I prefer freezing the sauce and chicken separately from the rice.

Reheating: Warm gently in a skillet over medium-a low burner, stirring occasionally. Add a small splash of chicken stock or coconut milk if the sauce has thickened too much.