Easy Chicken Curry

Overhead shot of chicken on top of rice garnished with cilantro leaves.

Easy Chicken Curry is made in just one pan on the stove top! Dinner can be ready in as little as 30 minutes with this deliciously quick and easy chicken curry recipe. Chunks of chicken are seasoned with a blend of curry spices and then simmers in a coconut milk base. Serve over rice for a family favorite meal.

Course Dinner

Cuisine Indian

Keyword chicken curry, chicken curry in a hurry, easy chicken curry, one pan chicken curry

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 250kcal

Author Jessica - Together as Family

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion finely diced
3 boneless, skinless chicken breasts (about 1½ pounds)
1 tablespoon curry powder
1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon ground turmeric
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 tablespoon fresh lime juice (about 1 lime)
2 teaspoons low-sodium soy sauce
chopped cilantro or sliced green onions for garnish
cooked jasmine rice or basmati rice for serving

Instructions

Preparation : Finely chop the onion into small pieces. Cut the chicken breast into bite-sized chunks, about 1-inch in size.
In a skillet pan, over medium-high heat, add the olive oil and diced onion. Cook, stirring frequently, until the onion is softened. About 3 minutes.
Add the chopped chicken breast into the onion and cook, stirring occasionally to flip the chicken, until chicken is no longer pink in the middle and cooked to temperature (165° F).
Drain the excess juices from the chicken.
Add the curry powder, garlic powder, salt, and turmeric to the chicken. Stir until all the chicken is thoroughly coated in the spices.
Add the coconut milk, chicken broth, lime juice, and soy sauce. Stir to combine. Bring to a boil. Once boiling, reduce heat to medium-low and let it simmer (uncovered) for at least 10 minutes.
Garnish the chicken curry with chopped cilantro or green onions (if wanted) and serve over hot cooked rice.

Notes

Nutrition Information : The information listed is for 1 serving of the chicken curry. This recipe has 6 servings, with each one being about 3/4 cup. It does not include the rice or whatever else you serve it over.

Coconut Milk : Make sure you are using a can of coconut milk, which can be found by the other Asian ingredients like soy sauce, at the grocery store. Shake the can to mix it up, as it can solidify, before adding it into the chicken curry mix. I believe most of the canned coconut milk is unsweetened, which is what I use.

I would recommend not using lite coconut milk in this recipe. Use the regular fat canned coconut milk instead for best flavor and texture of the sauce.

Make It Spicy! : This is a mild curry dish. If you want some extra heat to it there are plenty of options. Add some red cayenne pepper or red pepper flakes in with the other dried seasoning. Add some chopped jalapeños either inside the curry or use it as garnish.

Chicken Broth : This recipe has been tested and made using regular, full-salt chicken broth. If you use reduced-chicken broth, you may need/want to add some additional salt at the end of the cook time. Taste first and then add salt as needed.

Kosher Salt : Kosher salt is large flakes of salt which is why the recipe calls for 3/4 teaspoon. If using regular iodized table salt, then start at 1/2 teaspoon salt and go from there as needed. Table salt is smaller and finer in size, meaning more of it can fit in a measuring spoon, which also means you will need less to get the same amount of flavor.

Nutrition