Easy Chicken Curry Recipe

Fifteen years of making this chicken curry recipe in my kitchen and teaching it in my weekend cooking classes taught me this version works every single time. What started as me trying to copy the amazing curry from a little restaurant we found on our honeymoon has turned into our family's go-to dinner. I've made this recipe probably a hundred times now (and messed it up plenty too - we've ordered pizza more than I'd like to admit), but I finally figured out how to get that restaurant taste using regular grocery store ingredients.

Bowl of rich red Chicken Curry Recipe studded with chicken pieces and sliced red peppers, garnished with fresh basil leaves and cilantro, with a side of white rice visible at the edge

Why You'll Love This Chicken Curry Recipe

I've made this curry for my picky mother-in-law, Emma's friends who hate everything, and my neighbor who thinks ketchup is too spicy. They all went back for seconds. It tastes like real Indian food but won't scare off your family. Plus you can have dinner ready in about an hour, which is a lifesaver when everyone's hangry and I'm running around like a crazy person.

The coconut milk keeps it creamy instead of burning your mouth, but you still get all those good spices. My neighbor Janet won't eat anything spicier than mayo, but she always asks me to bring this to our block parties.

Jump to:

Why You'll Love This Chicken Curry Recipe
Ingredients for Chicken Curry Recipe
How To Make Chicken Curry Recipe Step By Step
Equipment For Chicken Curry Recipe
Chicken Curry Recipe Variations
Smart Swaps for Your Chicken Curry Recipe
Storing Your Chicken Curry Recipe
Auntie's Little-Known Secret That Transformed My Kitchen
Top Tip
What to Serve With Chicken Curry Recipe
FAQ
Time for Curry Night!
Related
Pairing
Chicken Curry Recipe

Ingredients for Chicken Curry Recipe

The Chicken:

Boneless chicken thighs or breasts
Cut into chunks

The Spices:

Ground cumin
Ground coriander
Turmeric powder
Garam masala
Curry powder
Fresh ginger
Garlic cloves

Overhead shot of a marble countertop with raw chicken thigh chunks in a bowl, small dishes of curry powder, ground coriander, minced garlic, chopped ginger, curry powder blend, and a bowl of oil arranged neatly around it.

The Creamy Stuff:

Coconut milk
Heavy cream

Everything Else:

Yellow onion
Crushed tomatoes
Tomato paste
Fresh cilantro
Bay leaves
Salt and black pepper

See recipe card for quantities.

Black pot of yellow chicken curry with chunks of chicken in creamy sauce surrounded by small bowls of diced red onion, yogurt, ground spices, bay leaves, chopped cauliflower rice, minced garlic, olive oil, fresh cilantro, and salt on a wooden board

How To Make Chicken Curry Recipe Step By Step

Start the Base:

Heat oil in your heavy pot
Cook diced onions until soft and golden
Toss in minced garlic and ginger
Stir for about a minute until it smells good

Orange enameled pot on the stove containing diced red onion being stirred with a wooden spoon as it softens

Add the Spices:

Dump in all your ground spices
Stir like crazy for 30 seconds
Don't let them burn or it tastes awful
Mix in tomato paste and cook another minute

Empty pot with darkened curry paste and whole bay leaves toasted in oil, showing flecks of ground spices.

Make the Sauce:

Pour in crushed tomatoes
Add coconut milk slowly
Let it bubble gently
Season with salt and pepper

Close-up of a black Dutch oven on the stove holding simmering chicken curry in a rich orange sauce, with chunks of chicken and a bay leaf visible

Cook the Chicken:

Add chicken pieces to the sauce
Stir everything around
Cover and simmer 20-25 minutes
Make sure chicken is done

Orange enameled pot with diced red onion being sautéed, softened edges and a wooden spoon stirring.

Finish It:

Let it sit 5 minutes before eating
Taste and fix seasoning
Fish out the bay leaves
Stir in fresh cilantro

Equipment For Chicken Curry Recipe

Heavy-bottomed pot or Dutch oven
Sharp chef's knife
Wooden spoon
Can opener for coconut milk

Chicken Curry Recipe Variations

Thai Style:

Add lemongrass stalks
Throw in Thai basil
Squeeze fresh lime juice
Use green curry paste instead

Sweet Version:

Add cinnamon and dried apricots
Mix in chopped almonds
Finish with a squeeze of lemon
Serve over couscous

Quick Weeknight:

Use curry powder blend
Add frozen mixed vegetables
Use pre-cooked chicken
Ready in 20 minutes

Slow Cooker Version:

Brown onions and spices first
Dump everything in slow cooker
Cook on low 4-6 hours
Add coconut milk last hour

Smart Swaps for Your Chicken Curry Recipe

Different Proteins:

Chicken thighs → Chicken breasts (cook less time)
Chicken → Shrimp (add in last 5 minutes)
Meat → Chickpeas or tofu
Fresh chicken → Rotisserie chicken (add at the end)

Dairy Swaps:

Heavy cream → More coconut milk
Thick coconut → Light coconut milk
Regular milk → Cashew cream

Heat Changes:

Kid version → Leave out anything spicy
Want it spicier → Add cayenne pepper slowly
Too hot → Skip the hot spices

Storing Your Chicken Curry Recipe

In the Fridge (4-5 days):

Let it cool down completely first
Put in containers with tight lids
Reheat slowly on the stove
Add a splash of coconut milk if it looks thick

In the Freezer (3 months):

Freeze in small containers
Leave some room at the top
Thaw overnight in the fridge
Reheat slowly over low heat

Reheating Tips:

Taste and add more salt if needed
Always use low heat so it doesn't get lumpy
Stir it around while warming up
Add extra liquid if the sauce got thick

Auntie's Little-Known Secret That Transformed My Kitchen

My aunt came to visit us last spring and watched me make this curry for the third time that week. She didn't say anything while I cooked, just sat at the kitchen counter drinking her tea. When I served it, she took one bite and said, "It's good, but you're missing something." Then she went into my pantry and came back with a jar of peanut butter. "Just one spoonful," she said, stirring it into the pot.

I thought she was crazy, but Emma tried it first and his eyes got huge. That tiny bit of peanut butter didn't make it taste nutty - it just made everything richer and gave the sauce this smooth texture I'd been trying to get for years. Now I always keep natural peanut butter in my pantry just for curry night. It's our family's secret ingredient, and when people ask what makes our curry different,Emma just grins and says "Auntie's magic."

Top Tip

The biggest game-changer for this chicken curry recipe? Don't skip the peanut butter trick my aunt taught me - just one spoonful stirred into the simmering curry makes the sauce incredibly smooth and rich without anyone being able to guess what it is. It doesn't make the curry taste nutty at all, it just gives you that restaurant-quality silky texture.

When people try my curry, they always ask what makes it so different from other recipes. I never tell them about the peanut butter because they'd think I'm crazy, but that one little spoon transforms the whole dish. It makes people think you've been cooking Indian food for decades when really you just learned a sneaky trick from someone's college roommate.

What to Serve With Chicken Curry Recipe

I've served this curry a million different ways, and honestly, it goes with almost anything. My usual go-to is basmati rice because it soaks up the sauce perfectly, but jasmine rice works great too. When I'm trying to be healthy, I'll do brown rice, and when I want to impress people, I make coconut rice. For bread, I just grab naan from the grocery store, but pita bread or even regular dinner rolls work fine.

For sides, I keep it simple - maybe a cucumber salad or some roasted vegetables. Steamed broccoli is Emma's favorite, and I always put out plain yogurt for people who can't handle the heat. My weirdest discovery? Emma loves this curry over mashed potatoes. I thought he was crazy the first time he tried it, but those creamy potatoes really do soak up all that sauce perfectly.

FAQ

What is the secret to a good curry?

The real secret is not rushing your spices and taking time with everything. I've learned that cooking your onions until they're really soft, letting those spices cook for 30 seconds, and simmering everything slowly makes all the difference. Plus my aunt's peanut butter trick helps too.

How to make the best chicken curry recipe?

Use chicken thighs instead of breasts because they don't dry out, build your flavors one step at a time, and don't rush anything. The best chicken curry recipe recipe needs at least 25 minutes of slow cooking so the chicken gets tender and the sauce gets thick.

What makes chicken curry recipe taste better?

Fresh ginger and garlic beat the powdered stuff every time. Also, thick coconut milk instead of the watery light version, and adding some acid from tomatoes or lemon juice makes everything taste brighter and balances all those warm spices.

What is the secret ingredient in curry?

My secret ingredient is a spoonful of natural peanut butter stirred in at the end - it makes the sauce rich and smooth. Some people use a pinch of brown sugar or even fish sauce for that restaurant taste you can't figure out.

Time for Curry Night!

Now you've got all the secrets to making restaurant-style chicken curry recipe at home - from building those spice layers to my aunt's sneaky peanut butter trick. This warm, cozy dish shows that amazing flavors don't need fancy ingredients or crazy steps.

Want more family dinner winners? Try our crowd-pleasing The Best Chicken Salad Recipe that's perfect for lunch or light dinners. For your next party, our Easy Stuffed Mushrooms Recipe always disappears first from the appetizer table. Need another hearty weeknight meal? Our Easy Pepper Steak Recipe gives you all that takeout flavor right in your own kitchen!