Easy Curry Chicken Recipe (30 Minutes!)

Packed with flavor, this easy chicken curry is quick enough even for the busiest of weeknights! Forget take-out and whip up this mouthwatering dinner in just minutes.

Tender chicken, creamy coconut milk, and a perfect blend of ground spices, all served over hot cooked rice. Simply unforgettable, especially if you add a side of homemade naan bread!

I’ve been trying to expose my family to new recipes from around the world. My husband and I love Indian curries, so I wanted to come up with a version that my kids would enjoy.

I adapted a keto coconut curry chicken recipe that I tried a couple of years ago. Thankfully, the first time they tasted it, they were all hooked.

The next time I made it I made sure to double the recipe. I wanted a big batch so I would have leftovers! It makes a great lunch the next day.

EASY CHICKEN CURRY RECIPE

1. PREP – Dice the onion and cube the chicken breast. If you are serving it with rice, start that cooking!
2. BROWN CHICKEN – In a large skillet, heat the oil over medium high heat. Add the chicken to the hot oil with the salt, pepper, and some of the curry powder. Cook for about 5 minutes, or until all sides are golden brown. Remove from the pan.
3. ONIONS – Turn the stove to medium heat and add the onions to the same pan. Saute until browned and tender. Add the fresh garlic for the last minute of cooking time.
4. SAUCE – Stir in the can of coconut milk, the ground spices, and the chicken base. Bring to a boil and simmer until slightly thickened. Add the cooked chicken and simmer for another 5-8 minutes.
   
5. SERVE – We love this chicken over basmati rice or white rice, but you can use brown rice or even cauliflower rice for a low carb option.

STORING LEFTOVER CHICKEN CURRY

I recommend storing the coconut curry sauce and the rice in separate airtight containers after they have cooled. They will keep in the refrigerator for 3-4 days. After it sits in the fridge overnight, the chicken curry tastes even better!

I also like to reheat the rice and the curry sauce separately in the microwave, but you can stir them together if you prefer.

This microwave dish cover is a lifesaver! I hate cleaning up splatters in the microwave, don’t you?

VARIATIONS

• To pump up the spice level, you can add diced jalapeno or red pepper flakes.
• For a tangy twist, stir in some Greek yogurt or sour cream before serving.
• If you like dark meat, feel free to use boneless skinless chicken thighs instead of chicken breast.
• In a pinch, coconut cream can be used in place of coconut milk. It is thicker, so dilute it with half water or chicken broth.
• If you want to add extra veggies to the dish, try adding chopped red or yellow bell pepper with the onion.

MORE 30 MINUTE DINNER RECIPES:

• Teriyaki Meatballs
• Instant Pot Honey Garlic Chicken
• Stuffed Cabbage Soup Recipe
• Chicken Fajita Quesadilla
• Hidden Valley Ranch Burgers
• Instant Pot Butter Chicken
• Creamy Garlic Butter Parmesan Chicken
• Ground Beef Lo Mein

Curry Chicken Recipe

Kara

Packed with warm flavors, this curry chicken is ready in under 30 minutes. Your family will love it!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Dish: Chicken

Cuisine Indian

Servings 4 servings

Calories 455 kcal

Equipment

• Bamboo Spatula 13-Inch
• OXO Good Grips 12″ Frying Pan Skillet with Lid

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breast cubed
• 2 Tbsp olive oil
• ¾ tsp salt
• ¼ tsp black pepper
• 2 Tbsp curry powder divided
• ½ cup diced onion
• 2 cloves garlic minced
• 1 13.5 oz can full fat coconut milk
• 1 tsp cumin
• 1 tsp coriander
• 1 Tbsp chicken base or bouillon

Instructions

 

• Cut chicken into bite-sized pieces. Dice the onion.
• Heat oil in a large skillet over medium-high heat. Add the chicken, salt, pepper, and half of the curry powder. Cook for about 5 minutes, or until chicken is browned. Remove cooked chicken to a plate.
• Turn the heat to medium and add the diced onion. Saute for about 5 minutes, or until tender. Add the garlic and cook 30-60 seconds.
• Add the coconut milk, the last tablespoon of curry, the cumin, coriander, and chicken base. Cook and stir over medium heat until slightly thickened, about 3-5 minutes.
• Add the cooked chicken and any juices back to the pan. Simmer for 5-8 minutes, or until heated through.
• Serve hot over rice. If desired, garnish with chopped cilantro.

Nutrition

Serving: 1gCalories: 455kcalCarbohydrates: 11gProtein: 27gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 885mgPotassium: 792mgFiber: 4gSugar: 5gVitamin A: 71IUVitamin C: 7mgCalcium: 55mgIron: 4mg

Keyword easy curry chicken recipe

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This quick chicken curry has such wonderful flavor that no one will know how quick and easy it is to prepare. Even if you are new to  Indian cuisine, you can master this dish!