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Easy Chicken Curry Recipe

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★★★★★

4.7 from 80 reviews

This Easy Chicken Curry is a flavorful and comforting dish made with tender chicken breasts simmered in a rich and aromatic coconut milk-based sauce, enhanced with a blend of mild curry spices. Perfect for a weeknight dinner, it comes together quickly using simple ingredients and is topped with fresh coriander and baby spinach for a vibrant finish.

Ingredients

Scale

Protein

  • 3 chicken breasts (approx 500g/17.5 oz), chopped into bite-size chunks

Vegetables & Herbs

  • 1 large onion (or 2 small), peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 60 g (2 cups) baby spinach
  • fresh coriander (for garnish)

Spices & Seasonings

  • 2 tbsp mild curry powder
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp black pepper
  • chilli flakes (for garnish)

Liquids & Others

  • 2 tbsp vegetable oil
  • 2 tbsp tomato puree (tomato 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)
  • boiled rice, to serve

Instructions

  1. Heat the oil: Heat 2 tablespoons of vegetable oil in a large frying pan or skillet over medium-high heat to prepare for cooking the chicken.
  2. Cook the chicken: Add the chopped chicken breasts to the pan and cook for about 5 minutes, turning occasionally until the chicken pieces are sealed and lightly browned.
  3. Sauté the onions: Add the finely chopped onion to the pan with the chicken and cook for another 5 minutes, stirring often until the onions are softened.
  4. Add garlic, ginger, and spices: Stir in the minced garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for an additional minute while stirring to release the spices’ flavors.
  5. Add tomato and liquids: Pour in the tomato puree, canned chopped tomatoes, chicken stock, and coconut milk, stirring everything together to combine.
  6. Simmer the curry: Bring the mixture to a gentle bubble, then reduce heat and simmer gently for 10 minutes, stirring occasionally until the chicken is fully cooked.
  7. Thicken the sauce (optional): If a thicker curry is desired, stir in the cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water). You can skip this step if the consistency is to your liking.
  8. Add spinach and finish: Stir in the baby spinach, allowing it to wilt quickly, then turn off the heat to stop cooking.
  9. Serve: Serve the curry hot over boiled rice, garnished with fresh coriander and sprinkled with chilli flakes for an extra kick.

Notes

  • You can adjust the curry powder quantity to increase the heat level to your preference.
  • Using full-fat coconut milk adds a rich creaminess, but light coconut milk can be used for a lower calorie option.
  • Adding the cornflour slurry is optional; the curry will be saucier without it.
  • Serve with boiled rice, naan bread, or your favorite flatbread for a complete meal.
  • Leftover curry keeps well in the refrigerator for 2-3 days and freezes well.

Keywords: chicken curry, easy curry recipe, stovetop curry, coconut curry, mild curry, quick chicken dinner

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