Easy Chicken Curry

This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Chicken. For the most succulent end-result, use boneless chicken thighs. Chicken breasts will also work well.
• Yogurt. Use plain, Greek yogurt.
• Spices: The beauty of this curry is that you can use any combination of spices you have. If you only have Garam Masala, use that! A good quality curry powder or curry blend will also work. I like to make my own spice blend by combining the following spices:  two teaspoons each coriander, cumin, paprika and turmeric. One teaspoon each  cardamom, black pepper, chilli powder, chilli flakes.
• Onion.
• Garlic.
• Fresh ginger
• Tomatoes. I used passata/tomato puree but you can use chopped or crushed tomatoes too.
• Cream. Coconut milk can be substituted.
• Salt, pepper and sugar. 

How to make easy chicken curry

1. Marinate the chicken: Chop the chicken into bite-size chunks and place in a mixing bowl or dish. Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and stir to mix well. Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
2. Make the curry: In a large pan or Dutch oven set over medium-high heat, add a splash of oil then brown the chicken on both sides in batches. Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant. Add a splash of water or chicken broth (stock) to lift the “fond” left over from the chicken from the bottom of the pan. Add the remaining spices and cook for 1 minute then pour in the tomatoes. Bring to a simmer then season with salt, pepper and sugar. Add the chicken back in to the sauce and pour in the cream. Reduce to medium heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through and tender. Taste for seasoning and adjust if necessary.
3. Serve: Serve with yogurt, coriander/cilantro, basmati rice and roti or naan bread.

Can I make this ahead?

The chicken can be marinated for up to 24 hours before cooking. The cooked chicken curry can be covered and refrigerated for up to 2 days and frozen for up to 3 months.

Chicken curry recipes

1. Curried chicken pot pie
2. Coconut curry chicken thighs
3. Instant Pot Butter Chicken

Easy chicken curry

This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.

4.67 from 24 votes

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Course: Dinner

Cuisine: Indian

Keyword: chicken curry, Chicken curry recipe, Easy chicken curry

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 285kcal

Author: Alida Ryder

Ingredients

• 500 g (1lb) boneless chicken thighs
• 2 tbsp plain yogurt
• 1 tbsp spices any combination of coriander, cumin, cardamom, chilli, turmeric or Garam Masala.

For the curry

• 1 onion finely chopped
• 4 garlic cloves crushed
• 1 tsp ginger crushed
• 1 tbsp spices The same mixture you used for the marinade
• 1 cup tomato Passata (or use 1 can chopped/crushed tomatoes)
• 1 tsp salt
• ½ tsp pepper
• pinch of sugar
• 1 cup cream

Instructions

• Chop the chicken into bite-size chunks and place in a mixing bowl.
• Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
• Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge. 
• In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
• Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
• Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
• Add the remaining spices and cook for 1 minute then pour in the tomatoes.
• Bring to a simmer then season with salt, pepper and sugar.
• Add the chicken back in to the sauce and pour in the cream.
• Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through. 
• Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

Nutrition

Calories: 285kcal | Carbohydrates: 13g | Protein: 30g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 760mg | Potassium: 854mg | Fiber: 2g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg