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A close-up of a plate of creamy chicken curry topped with fresh cilantro, served with a side of white basmati rice. The rich, orange-brown sauce is visible with chunks of chicken, contrasting with the fluffy, plain white rice.
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5 from 17 votes

Quick and Easy Chicken Curry Recipe

Prep Time35 minutes
WORK TIME35 minutes
Cuisine: Indian
Servings: 5 yields

Ingredients

  • 900 g 2 pounds chicken breast/thighs, cut into cubes
  • 2 onions
  • 3 garlic cloves
  • 1 tablespoon grated ginger
  • 3 tablespoons vegetable oil
  • 2 tablespoon curry powder
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • 4 large tomatoes chopped
  • 1 can 400g/14oz coconut cream/milk
  • ¾ 180ml water
  • ½ teaspoon garam masala optional
  • Coriander chopped – for garnish

Instructions

  • DIRECTIONS
    1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
    2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
    3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
    4. Serve with naan bread or rice. 

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