This an easy and simplified chicken curry recipe that can be served in just 20 minutes. It features boneless chicken thighs, creamy coconut milk, and fragrant curry powder – all of which are easy to find and use.
Quick and Easy Chicken Curry
Despite its simplicity, this recipe doesn’t compromise on flavor. With just a few additional ingredients and techniques, you can turn a basic curry dish into a delicious and velvety dish bursting with flavor.
Simple Chicken Curry Ingredients
Here are the ingredients you need to make the easiest and flavorful chicken curry:
A few notes about the ingredients:
When making an easy chicken curry, it’s best to use boneless, skinless chicken thighs. They are more flavorful and tender than chicken breasts and hold up well in a curry.
Chicken breasts can become dry and tough when cooked in a curry, so it’s best to avoid them for this dish. If you prefer to use chicken breasts, cook them for a shorter time to prevent them from becoming overcooked and dry.
The best potatoes for curry are Yukon gold and all-purpose potatoes such as white and yellow potatoes. They cook relatively quickly and absorb the flavors of the curry sauce well.
Potatoes are also a fantastic ingredient for increasing the thickness of a curry sauce. This is because they have the ability to absorb liquids and release starch, which can aid in reducing the amount of excess sauce while still retaining the delicious flavor of the curry!
Curry powder is a pre-made blend of spices that is easy to use and can save time in the kitchen. It is readily available in most grocery stores and can be used to quickly make curry dishes. Note that curry powder can vary in quality and flavor depending on the brand and the freshness of the spices used.
Coconut milk is a staple ingredient in many curry recipes and for good reason. Not only does it add a creamy texture and richness to the dish, but it also helps to balance out the spices and heat.
To make the most delicious curry sauce, I recommended opting for the purest form of coconut milk available. Look for varieties that only have water as an added ingredient, and avoid those that contain thickeners or any other additives. This will ensure that the flavor of the coconut milk remains pure and delicious!
An easy way to enhance the flavor of your curry sauce is by substituting plain water with chicken broth. This simple swap can really elevate the taste of the dish. Alternatively, you can also use half a chicken bouillon cube as a substitute to achieve a similar result.
How to elevate a simple curry dish
There are a few things you can do to make chicken curry taste better.
First, make sure to use at least one fresh spice. In this recipe, I used fresh lemongrass which made the sauce extra fragrant.
Another secret ingredient to add is garam masala. It is a blend of several spices commonly used in Indian cuisine, including cinnamon, cardamom, cloves, cumin, and coriander. It is often used to add a warm, spicy flavor to curry dishes.
How to Make an Easy Chicken Curry
And here’s how to make the best and easiest chicken curry at home:
- Marinate chicken in ginger, garlic, and salt. And because the meat is sliced thinly, it will easily absorb the flavors even if it’s just for 10 minutes. Meanwhile, you can prepare and slice the other ingredients.
- Caramelize the onion. This step is important as it imparts a subtle sweetness and enhances the depth of flavor in the curry sauce.
- Fry the curry powder with the chicken pieces. A crucial step in preparing the curry sauce is frying the curry powder. This technique enhances and brightens the flavor of the spices and the chicken.
- Partially cook the chicken and potatoes in chicken broth and spices before adding the coconut milk. When making a curry with coconut milk, it’s important to add the curry paste or spices to the pan first, and then add the coconut milk later. This allows the spices to cook and release their flavors before the liquid is added, which can help to deepen the flavors of the dish.
- Add garam masala towards the end of the cooking process, as it can lose its flavor if cooked for too long. When added to a curry, it can give the dish a complex and layered flavor profile.
What to Serve with Chicken Curry
There are many simple and tasty sides and dishes that go well with chicken curry. Here are a few suggestions:
Steamed rice – This is a classic side dish that pairs perfectly with chicken curry. Naan bread – this Indian flatbread is perfect for sopping up the flavorful curry sauce.
Cucumber Raita – this refreshing yogurt-based side dish is perfect for cooling down the spiciness of the curry.
Roasted Vegetables – roasted vegetables like broccoli, cauliflower, or carrots make a healthy and tasty side dish that complements the bold flavors of the curry.
Samosas – these crispy fried Indian snacks are a great addition to any curry meal.
Mango Chutney – This sweet and tangy condiment is a perfect complement to the savory flavors of the curry. Papadum – these crispy lentil wafers are a popular Indian side dish that can be served alongside chicken curry.
Frequently asked questions
If you’re new to cooking curry, a good place to start is with a mild curry such as a tikka masala or korma. These curries are generally less spicy than other types, and have a creamy, tomato-based sauce that is easy to make and customize.
Garam masala and curry powder are both spice blends commonly used in Indian cuisine, but they have some differences. Garam masala typically contains a smaller number of spices compared to curry powder, and it is often used towards the end of the cooking process to add flavor to a dish. Curry powder, on the other hand, is a blend of spices that can include more than 10 different ingredients, including cumin, coriander, turmeric, and chili powder.
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Chicken and Potato Curry with Coconut Milk
- 500 grams boneless, skinless chicken thighs cut into 1/2 to 1-inch pieces
- 2 cloves garlic minced
- 1/2 thumb ginger grated
- 1/2 tsp salt
- 1-2 red chilies
- 1/2 red onion minced
- bunch of cilantro chopped
- Marinate chicken – Combine chicken, salt, ginger, and garlic in a bowl. Set aside and marinate for 10 minutes. Meanwhile, prepare the other ingredients.500 grams boneless, skinless chicken thighs, 2 cloves garlic, 1/2 thumb ginger, 1/2 tsp salt
- Heat oil in a skillet over medium heat. Add onions and cook until translucent and slightly brown.1 large onion
- Add marinated chicken and curry powder. Cook until the meat is no longer pink.500 grams boneless, skinless chicken thighs, 2 tbsp curry powder
- Add potatoes, lemongrass, and chicken broth. Stir and bring to a simmer. Lower heat to medium and partially covered with a lid on. Continue cooking for 5 minutes until potatoes are half cooked.2 medium potato, 1 stalk lemongrass, 3/4 cup chicken broth
- Pour coconut milk, garam masala, and chilies, stir, and continue cooking until the chicken and potatoes are tender and the sauce reduces. Do a taste test, and son with salt as needed.1 can 13.5 oz unsweetened coconut milk, 1 tsp garam masala, 1-2 red chilies
- Remove from heat. Garnish with coriander/cilantro and onions.bunch of cilantro, 1/2 red onion
- Serve over rice or bread rolls.
- Chicken broth – you can also use half a chicken bouillon cube as a substitute.
- Coconut Milk – To make the most delicious curry sauce, I recommended opting for the purest form of coconut milk available. Look for varieties that only have water as an added ingredient, and avoid those that contain thickeners or any other additives.
- Garam Masala – substitute with the same amount of curry powder.
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