Chicken Curry is made with tender pieces of chicken simmered in a creamy coconut curry sauce with onion, garlic, ginger, tomatoes, and warm spices. It’s packed with flavor and comes together in about 40 minutes for an easy dinner.
I love how the coconut milk creates a rich, creamy sauce while the spices add plenty of flavor and warmth.
Why I Love this Recipe
About the Ingredients ⭐
- Spice Blend: Coriander, cumin, garam masala, turmeric, cinnamon, pepper, cloves, and salt create the warm curry flavor.
- Bay Leaf & Mint: Add extra flavor as the curry cooks.
- Olive Oil: For sautéing the chicken and vegetables.
- Onion, Garlic, Jalapeño & Ginger: Build the flavorful base of the curry.
- Tomatoes: Add flavor and balance to the sauce.
- Chicken Broth & Coconut Milk: Create the creamy curry sauce.
- Chicken: Use boneless chicken breast or thighs cut into small pieces.
- Cornstarch: Helps thicken the sauce.
- Cilantro: Adds fresh flavor at the end.
Be sure to check out the full recipe and ingredient list below
How to Make Chicken Curry
Mix the Spices: Combine all of the spice blend ingredients in a small bowl.
Cook the Vegetables: Heat the olive oil in a large skillet. Add the onion, garlic, jalapeño, ginger, and tomatoes and cook for about 4 minutes.
Add the Chicken: Toss the chicken with cornstarch. Add it to the skillet and cook for about 10 minutes, stirring often.
Simmer: Add the chicken broth and coconut milk. Simmer for 15 minutes, then stir in half of the cilantro.
Finish: Sprinkle with the remaining cilantro before serving.
Tips I Found Helpful 💙
- Cut the chicken evenly so the pieces cook at the same rate.
- Mix the spices first so they’re ready to add all at once.
- Use full-fat coconut milk for the richest, creamiest sauce.
- Let it simmer so the sauce has time to thicken and the flavors come together.
Questions Readers Ask Most
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work great and stay tender and juicy.
Is Chicken Curry spicy?
The jalapeño adds some heat, but you can use less or leave it out for a milder curry.
How do I store leftover Chicken Curry?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
Can I freeze Chicken Curry?
Yes. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Chicken Recipes I Love
Easy Homemade Chicken Curry Recipe
Ingredients
Spice Blend
- - 1½ teaspoons ground coriander
- - 1 teaspoon ground cumin
- - 1 teaspoon garam masala
- - 1 teaspoon ground turmeric
- - ½ teaspoon ground cinnamon
- - ½ teaspoon ground black pepper
- - ¼ teaspoon ground cloves
- - 1 teaspoon kosher salt
- - 1 bay leaf
- - 2 mint leaves, crushed or lightly chopped
Chicken Curry
- - 3 tablespoons olive oil
- - 1 cup diced yellow onion
- - 1½ tablespoons minced garlic
- - 1 jalapeño, seeded and diced
- - 1 tablespoon minced fresh ginger
- - ½ cup diced Roma tomatoes, about 2 tomatoes
- - 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- - 1 tablespoon cornstarch
- - ½ cup warm chicken broth
- - 1 (15-ounce) can coconut milk
- - 2 tablespoons roughly chopped fresh cilantro
Instructions
- Combine all of the spice blend ingredients in a small bowl and set aside.
- Heat the olive oil in a large skillet. Add the onion, garlic, jalapeño, ginger, and tomatoes. Cook for about 4 minutes.
- Toss the chicken with the cornstarch. Add the chicken and spice blend to the skillet and cook for about 10 minutes, stirring often.
- Pour in the warm chicken broth and coconut milk. Simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in half of the cilantro. Sprinkle the remaining cilantro over the curry before serving.
Notes
Cut the chicken into evenly sized pieces and simmer until the chicken is cooked through and the sauce has thickened.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 707Total Fat: 44gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 187mgSodium: 668mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 65g
