Introduction

This easy chicken curry is a flavorful and comforting dish that’s perfect for weeknight dinners. With a rich blend of spices and creamy coconut milk, it’s simple to prepare and pairs beautifully with boiled rice. Whether you’re a curry novice or looking for a quick meal, this recipe delivers delicious results every time.

A close-up view of a dish showing a thick orange curry with visible chunks of golden tofu and green spinach leaves mixed throughout. The curry sauce looks creamy with small bits of red chili flakes and fresh chopped cilantro scattered on top, giving it a slightly textured look. On the left side of the white plate, there is a portion of white rice with some cilantro garnish. The food sits on a white marbled surface, making the colors of the curry and rice stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 tbsp mild curry powder (use hotter if preferred)
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
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
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
60 g (2 cups) baby spinach
Boiled rice, for serving
Fresh coriander, for garnish
Chilli flakes, for garnish

Instructions

Step 1: Heat the vegetable oil in a large frying pan over medium-high heat.
Step 2: Add the chopped chicken and cook for about 5 minutes, turning occasionally, until the pieces are sealed on all sides.
Step 3: Add the finely chopped onion to the pan with the chicken and cook for another 5 minutes, stirring often, until the onion softens.
Step 4: Stir in the minced garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Cook for about 1 minute to release the aromas.
Step 5: Add the tomato puree, chopped tomatoes, chicken stock, and coconut milk to the pan. Stir to combine.
Step 6: Bring the mixture to a gentle simmer, then reduce heat and simmer gently for 10 minutes, stirring occasionally, until the chicken is fully cooked.
Step 7: If you prefer a thicker sauce, stir in the cornflour slurry and cook for another 1-2 minutes until the curry thickens. This step is optional.
Step 8: Add the baby spinach and stir until it wilts, which should take just a minute. Then turn off the heat.
Step 9: Serve the chicken curry hot with boiled rice, garnished with fresh coriander and a sprinkle of chilli flakes.

Tips & Variations

For a spicier curry, increase the amount of curry powder or add a fresh chopped chili while cooking.
Use Greek yogurt instead of coconut milk for a tangier, lighter sauce.
Add vegetables like diced potatoes or bell peppers with the onions for extra texture and nutrients.
Leftover curry tastes even better the next day as the flavors have time to meld.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or stock if the sauce has thickened too much. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled halfway with fluffy white rice sprinkled with small green herb pieces, next to a thick orange curry sauce containing chunks of tender chicken, bits of green spinach, and small red chili flakes scattered on the top; the curry looks creamy with some visible onion pieces and is garnished with fresh green herbs, all served on a white marbled surface with a silver spoon resting inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of chicken?

Yes, chicken thighs work well if you prefer dark meat; they remain juicy and flavorful. Adjust the cooking time slightly if using bone-in pieces.

Is this curry gluten-free?

This recipe is naturally gluten-free, but if using store-bought curry powder or stock, check the labels to ensure no gluten-containing additives are included.