Curry Chicken Recipe
A rich, creamy homemade curry chicken simmered in coconut milk and fragrant spices—your new spicy comfort food hero.
I’ve been whipping up this Curry Chicken Recipe ever since I stumbled upon an old Indian Cuisine cookbook at a neighborhood yard sale. What makes it special? For starters, tender chicken thighs bathed in velvety coconut milk, brightened by lime juice and fresh cilantro. It’s a Spicy Dish that doesn’t shy away from heat but never overwhelms—balanced flavors that feel like a warm hug on a chilly evening. You know what? This Delicious Meal also checks a lot of boxes: gluten-free, dairy-free, and ready in under an hour—perfect for busy weeknights or casual weekend gatherings.
Over the years, I’ve tweaked the spice ratios based on reader feedback and personal taste tests (my kitchen timer is practically my best friend). According to a quick poll of my newsletter subscribers, 72% prefer boneless chicken thighs for juiciness, while 28% go for breasts to cut calories. I lean toward thighs—they stay succulent and soak up every bit of Homemade Curry goodness. And yes, you can measure your macros if you track nutrition: this Chicken Curry clocks in around 360 calories per serving with about 25g protein and 22g healthy fats from that dreamy Coconut Milk.
Whether you’re craving Comfort Food vibes or exploring Indian Cuisine at home for the first time, this Curry Chicken Recipe is a crowd-pleaser. Let me show you how to bring those aromatic spices into your own kitchen, creating a Delicious Meal that feels both adventurous and reassuringly familiar.
Why You’ll Love This Recipe
- No oven needed—one-pot comfort without extra cleanup
- Ready in under an hour, so you can ditch takeout guilt
- Uses budget-friendly chicken thighs (or breasts, your choice)
- Rich, creamy Coconut Milk base—dairy-free comfort food
- Adjustable spice level—mild to fiery via cayenne or jalapeño
- Naturally gluten-free, crowd-friendly dinner option
- Bright citrus finish keeps flavors balanced, never heavy
- Meal-prep friendly: makes great leftovers for lunch bowls
Ingredients
• 2 lbs boneless, skinless chicken thighs, cut into 1½-inch pieces
(substitute chicken breasts, if preferred; thighs stay juicier)
• 2 tbsp vegetable oil or ghee (I love Kerrygold for depth)
• 1 large onion, finely chopped (sweet yellow onion works best)
• 3 garlic cloves, minced (fresh is key—avoid jarred)
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
• 2 tbsp curry powder (use a garam masala blend or Madras curry powder)
• 1 tsp ground turmeric
• ½ tsp cayenne pepper (adjust for mild or extra kick)
• 1 (14-oz) can full-fat coconut milk (Thai Kitchen brand recommended)
• 1 cup low-sodium chicken broth (or water)
• 1 tbsp tomato paste (for subtle tang and color)
• Juice of 1 lime (adds brightness and balances richness)
• Salt and black pepper, to taste
• ¼ cup fresh cilantro leaves, chopped (for garnish)
• Steamed jasmine rice or warm naan, for serving
Directions
- Heat oil or ghee in a large skillet over medium heat. Once shimmering, add onions and cook until soft and golden—about 5 minutes. Tip: stirring often prevents scorching and brings out natural sweetness.
- Stir in garlic and ginger; sauté 1 minute until fragrant. You’ll smell those aromatics pop in the pan.
- Sprinkle curry powder, turmeric, and cayenne over the onion mixture. Toast spices for 30 seconds, stirring constantly—this “blooming” step deepens flavor (and it’s a bit meditative).
- Add chicken pieces, season with salt and pepper, and brown lightly on all sides, about 4 minutes. Don’t worry if you see little crispy bits—they’ll add extra dimension later.
- Stir in tomato paste, mixing it into the spices and chicken for another minute—this builds a rich base.
- Pour in coconut milk and chicken broth; bring to a gentle simmer. Scrape up any browned bits with a wooden spoon—they’re pure gold for taste.
- Reduce heat to low, cover, and let simmer 20–25 minutes, stirring halfway, until the chicken is cooked through and sauce has slightly thickened. If you like a thinner sauce, stir in extra broth; for a richer gravy, let it bubble uncovered for 5 more minutes.
- Off heat, squeeze in lime juice and stir. Taste and adjust salt, pepper, or a pinch of cayenne if you want more heat.
- Garnish with chopped cilantro right before serving. The green pop looks gorgeous against the golden curry.
- Scoop over steamed jasmine rice or dollop alongside warm naan—optional toppings include sliced green chilies, toasted cashews, or a swirl of Greek yogurt for tang.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus 5 minutes resting)
Variations
• Thai-Style Twist: Swap curry powder for 2 tbsp red curry paste and add kaffir lime leaves.
• Cream Cheese Curry: Stir in 2 oz cream cheese at end for ultra-silky richness.
• Veggie Boost: Toss in spinach or peas during the last 5 minutes of simmering.
• Low-Carb Swap: Serve over cauliflower rice or zoodles instead of jasmine rice.
• Coconut-Lime Vegan: Replace chicken with chickpeas and vegetable broth.
Storage & Reheating
Store cooled curry in an airtight container in the fridge for up to 4 days. For longer stash, freeze in meal-prep tubs for up to 3 months—thaw overnight in fridge. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Microwave works too, just stir halfway through.
Notes
• Chicken Thigh Tip: Pat pieces dry before browning to get that golden crust.
• Spice Balance: I started mild for my grandkids; slowly increased cayenne over time as they got braver!
• Coconut Milk Choice: Full-fat yields richest texture; light works if you’re cutting calories but sauce will be thinner.
• Meal-Prep Hack: Double the batch and freeze half—it’s a lifesaver on hectic school nights.
• Ingredient Prep: Chop onions and garlic in advance to save precious evening minutes.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just watch cooking time so breasts don’t dry out; reduce simmer by 5–7 minutes.
Q: Is this recipe gluten-free?
A: Yes, naturally gluten-free if you choose gluten-free curry powder and broth.
Q: How spicy is this curry?
A: Mild by default, but you can dial up heat with extra cayenne, red chili flakes, or fresh chiles.
Q: Can I make this in a slow cooker?
A: Sure—brown onions and spices on the stove, then toss everything into the slow cooker for 3–4 hours on low.
Q: What’s a good substitute for coconut milk?
A: Unsweetened almond or cashew milk plus a spoonful of yogurt works in a pinch, though flavor shifts slightly.
Q: How do I thicken the sauce?
A: Simmer uncovered for a few minutes or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Q: Can I prep ingredients ahead of time?
A: Yes—chop veggies and measure spices a day ahead to streamline cooking.
Q: How do I make it nut-free?
A: Use a coconut-only base and ensure broth and spices are certified nut-free.
Conclusion
This Curry Chicken Recipe brings together simple ingredients—chicken thighs, coconut milk, and fragrant spices—for a delicious meal that feels both exotic and comforting. It’s weeknight-friendly, budget-wise, and endlessly adaptable. You’ll love how easy it is to make flavorful Chicken Curry at home. Give it a try, leave a comment below, and don’t forget to explore more of my cozy Comfort Food recipes!
Curry Chicken Recipe
Ingredients
- 2 lbs boneless, skinless chicken thighs cut into 1½-inch pieces (substitute chicken breasts, if preferred; thighs stay juicier)
- 2 tbsp vegetable oil or ghee I love Kerrygold for depth
- 1 large onion finely chopped (sweet yellow onion works best)
- 3 cloves garlic minced (fresh is key—avoid jarred)
- 1 tbsp fresh ginger grated (or 1 tsp ground ginger in a pinch)
- 2 tbsp curry powder use a garam masala blend or Madras curry powder
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper adjust for mild or extra kick
- 1 can full-fat coconut milk Thai Kitchen brand recommended
- 1 cup low-sodium chicken broth or water
- 1 tbsp tomato paste for subtle tang and color
- 1 lime Juice of 1 lime (adds brightness and balances richness)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro leaves chopped (for garnish)
- Steamed jasmine rice or warm naan for serving
Instructions
- In a large skillet over medium heat. Once shimmering, add onions and cook until soft and golden—about 5 minutes.
- Stir in garlic and ginger; sauté 1 minute until fragrant.
- Sprinkle curry powder, turmeric, and cayenne over the onion mixture. Toast spices for 30 seconds, stirring constantly—this “blooming” step deepens flavor.
- Add chicken pieces, season with salt and pepper, and brown lightly on all sides, about 4 minutes.
- Stir in tomato paste, mixing it into the spices and chicken for another minute—this builds a rich base.
- Pour in coconut milk and chicken broth; bring to a gentle simmer. Scrape up any browned bits with a wooden spoon.
- Reduce heat to low, cover, and let simmer for 20–25 minutes, stirring halfway, until the chicken is cooked through and sauce has slightly thickened.
- Off heat, squeeze in lime juice and stir. Garnish with chopped cilantro right before serving.
