Quick and Easy Chicken Curry Recipe

A rustic bowl filled with curry chicken and rice, garnished with fresh herbs. A small dish with chopped herbs and a fork lie nearby on a white surface, alongside a striped napkin.

5 from 21 votes

Quick and Easy Chicken Curry Recipe

This quick and easy chicken curry recipe is creamy, flavorful, and made with coconut milk, curry powder or garam masala—ready in under 45 minutes!

Prep Time35

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: curry

Servings:

Calories: 326kcal

Ingredients

2 pounds Chicken breast/thighs cut into cubes
2 Onions chopped
3 Garlic cloves minced
1 tablespoon Grated ginger
3 tablespoons Oil
2 tablespoon Curry powder or garam masala (see notes)
1.5 teaspoons Salt
½ teaspoon Black pepper
4 large tomatoes chopped (or 12 cherry tomatoes)
1 can Coconut milk or coconut cream
¾ CUP Water
½ teaspoon Garam masala optional
Coriander Chopped – for garnish

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Instructions

Sauté the aromatics: Heat the oil in a large, deep skillet or pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn soft and golden brown—this should take about 10 minutes.
Add garlic, ginger & spices: Stir in the grated garlic and ginger. Cook for 1–2 minutes until fragrant. Add the chopped tomatoes and cook for another 5–7 minutes, until they break down and become saucy. Stir in the curry powder and toast it for about 1–2 minutes to release its full flavor.
Cook the chicken: Add the cubed chicken to the pan, season with salt and pepper, and cook for about 5 minutes until lightly browned. Cover the pan and let the chicken cook for another 2–3 minutes, allowing it to cook through.
Simmer the curry: Pour in the water, cover, and let everything simmer for about 10 minutes to develop flavor and tenderize the chicken. Then, stir in the coconut milk or cream and add the garam masala, if using. Simmer uncovered for 5–10 more minutes, until the curry thickens slightly to your desired consistency.
Garnish and serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped coriander.

Video

Notes

Chicken options: Boneless chicken thighs are ideal for a richer, juicier texture, while chicken breast yields a leaner version. Both work well, so choose based on your preference.

Coconut milk vs. coconut cream: Coconut milk gives a lighter, more broth-like curry, while coconut cream results in a richer, thicker sauce. You can also substitute with heavy cream in a pinch, though the flavor profile will change.

Curry Powder vs. Garam Masala: Traditional Indian dishes don’t actually use curry powder—instead, they rely on fresh spices or blends like garam masala. For this recipe, you can use either curry powder or garam masala—both add great flavor and work well.

Add-ins and variations: Feel free to add vegetables like spinach, bell peppers, or peas during the simmering stage for added texture and nutrition.

Make it spicier: Add chopped green chili, chili flakes, or a dash of cayenne pepper for heat.

Storage: This curry keeps well! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.

Nutrition