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
- 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.
- 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.
- 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

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.
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Servings: 4
Calories: 285kcal
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
Thank you so much. Are you in England? Just curious.
No, I live in South Africa. 🙂
I cannot use the Metric system as I was not brought up with it, living in America. Can you please change to the American numeric system?
Thank you,
Fran
I changed the one metric measurement for you, Fran. For future reference, Google is a great resource if you ever struggle with converting measurements.