Name: Easy Chicken Curry – Indian Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 4 chicken breasts, chopped into bite-size chunks; 1 onion, peeled and finely chopped; 2 cloves garlic, minced; 2 teaspoons ginger, minced; 2 tablespoons mild curry powder; ½ teaspoon cumin; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ¼ teaspoon black pepper; ½ teaspoon salt; 2 tablespoons vegetable oil; 400 ml full fat coconut milk (1 tin); 400 ml finely chopped tomatoes, canned; 2 tablespoons tomato puree/paste; 1 cup chicken stock

Jump to Recipe· 4.4 from 1 review

I absolutely love sharing this Easy Chicken Curry – Indian Recipe with you because it combines bold, comforting flavors with a creamy texture that feels like a warm hug on a plate. This dish has quickly become one of my favorites for a speedy yet satisfying lunch or dinner. It’s packed with aromatic spices and a rich coconut-infused sauce that never fails to impress, all ready in under 30 minutes. If you want a delicious, hassle-free Indian curry at home, this recipe is a total game-changer.

Why You’ll Love This Easy Chicken Curry – Indian Recipe

What really excites me about this recipe is its flavor profile. The combination of mild curry powder balanced with cumin, cinnamon, paprika, and just a hint of black pepper creates such a well-rounded, fragrant sauce. The coconut milk adds a lovely creaminess that softens the spices and brings everything together beautifully. Every bite feels like a perfect harmony of warmth and subtle sweetness, making it comforting yet vibrant.

Beyond the incredible taste, the ease of preparation is a huge win in my book. I can have this curry simmering on the stove while I catch a few other things around the house. The ingredient list is simple and mostly pantry staples, which means I don’t have to scramble to find exotic items. Plus, it’s incredibly versatile for any occasion—from a casual weeknight meal to a cozy family dinner. That’s what makes this Easy Chicken Curry – Indian Recipe stand out: it’s delicious, quick, and effortlessly impressive.

Ingredients You’ll Need

A white frying pan sits on a white marbled surface, filled with golden-brown cooked chicken pieces scattered evenly across the bottom. The chicken pieces have a slightly crispy texture with some charred spots and are sprinkled with small green herb bits. A black spatula is partially under some chicken pieces on the right side of the pan. There is a light layer of golden oil and seasoning residues around the chicken, giving a shiny look. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in building those rich textures and vibrant flavors without complicating the process. From aromatic spices to creamy coconut milk and tender chicken breast chunks, these simple components come together beautifully.

Vegetable oil: Perfect for sautéing and ensuring the chicken cooks evenly with a nice sear.
Chicken breasts: Chopped into bite-sized pieces, they cook quickly and soak up the curry flavors.
Full fat coconut milk: Provides the sauce with creamy richness and a subtle sweetness that balances the spices.
Garlic (minced): Adds depth and a savory punch to the curry base.
Onion (finely chopped): Softens to add sweetness and texture to the sauce.
Ginger (minced): Brings a fresh, slightly spicy zing that lifts the whole dish.
Mild curry powder: The heart of the seasoning, offering warmth without overwhelming heat.
Chopped tomatoes (canned): Contribute acidity and help build a thick, flavorful sauce.
Cumin: Adds a nutty, earthy undertone that enhances the curry’s complexity.
Paprika: Provides a gentle smokiness and rich color.
Ground cinnamon: A subtle sweet spice that rounds out the savory notes.
Black pepper: Introduces a gentle heat to balance the creaminess.
Salt: Essential for enhancing all the flavors in the dish.
Tomato puree/paste: Thickens the sauce and intensifies the tomato flavor.
Chicken stock: Adds moisture and depth, helping the sauce develop a fuller body.

Directions

Step 1: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the chopped chicken breasts and cook for about 4-5 minutes, turning occasionally so the pieces brown evenly on all sides.

Step 2: Add the finely chopped onion to the skillet with the chicken. Cook for an additional 5 minutes, stirring occasionally until the onion softens and becomes translucent. This builds a flavorful base for the curry.

Step 3: Stir in the minced garlic, ginger, cumin, ground cinnamon, paprika, salt, black pepper, and 2 tablespoons of mild curry powder. Cook this fragrant mixture for about 1 minute, allowing the spices to bloom and release their aroma.

Step 4: Pour in the canned chopped tomatoes, 2 tablespoons of tomato puree, 1 cup of chicken stock, and 400 ml of full fat coconut milk. Stir everything together well, making sure the chicken is evenly coated with the sauce.

Step 5: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes. This allows the chicken to cook through fully and the sauce to thicken beautifully without losing creaminess.

Step 6: Once cooked, I like to garnish the curry with some fresh parsley and a sprinkle of chili flakes for a little heat kick and a pop of color before serving.

Servings and Timing

This Easy Chicken Curry – Indian Recipe generously serves about 12 portions, making it a great option for larger families or for meal prepping. The prep time is incredibly short at around 5 minutes, while the cooking time totals about 15 minutes. Altogether, you can have a hearty and flavorful curry ready in just 20 minutes. There’s no need for resting time other than letting the curry cool for 5 minutes before serving so the flavors settle perfectly.

How to Serve This Easy Chicken Curry – Indian Recipe

A white plate divided into two parts: the left half has white rice with small green herb bits on top, showing a soft, fluffy texture; the right half holds a rich orange-brown curry with chunks of tender meat covered in thick sauce, garnished lightly with green herbs and tiny red flakes. A golden fork rests on the rice side, with its top touching the food. Above the plate, a white pan shows more of the same curry with a golden spoon inside. The whole scene is on a white marbled surface, with a white cloth, patterned with blue stripes, nearby. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this curry, I love pairing it with fluffy basmati rice or warm naan bread—both soak up the luscious sauce wonderfully. Sometimes, I even serve it alongside simple steamed vegetables or a crisp cucumber raita to add a cooling contrast. These side dishes highlight the curry’s creaminess while balancing its spices.

For presentation, I recommend sprinkling chopped fresh parsley or cilantro on top to add a fresh green pop that brightens the dish visually and flavor-wise. A few chili flakes also add an inviting touch of color and heat. I like serving it in shallow bowls so the sauce spreads out nicely, encouraging everyone to dip and enjoy every bite. The portion size is usually one to one-and-a-half cups per person, which feels just right.

For drinks, I find a chilled mango lassi or a crisp, aromatic white wine like a Riesling pairs seamlessly with this curry. Non-alcoholic options like sparkling water with a squeeze of lime work beautifully to refresh the palate. This dish is perfect for lively family dinners, casual get-togethers, or anytime you want to bring some exotic comfort to your table. Serving it hot helps maximize the flavors and creates a cozy, inviting meal vibe.

Variations

Over time, I’ve experimented with different ways to customize this Easy Chicken Curry – Indian Recipe to suit personal preferences and dietary needs. For example, swapping chicken breasts for thighs adds extra juiciness and richness, which I love during cooler months. For a vegetarian version, substituting chicken with hearty vegetables like cauliflower or chickpeas works wonderfully while keeping the curry’s soul intact.

If you want to make this recipe gluten-free, simply ensure your chicken stock and curry powder do not contain gluten additives, which is usually the case with most quality brands. For a vegan twist, replace the chicken with paneer or tofu and use vegetable stock in place of chicken stock. Coconut milk remains a perfect fit for the creamy base regardless.

Flavor-wise, I sometimes like to boost the heat with fresh green chili or introduce a smoky edge by adding a touch of smoked paprika. You can even cook this curry in a slow cooker for a more hands-off approach—just brown the chicken and onions first, then transfer everything and let it simmer gently for 3-4 hours on low, allowing the flavors to deepen even more.

Storage and Reheating

Storing Leftovers

Whenever I have leftovers, I transfer the curry into airtight containers as soon as it cools to room temperature. Stored in the fridge, it will keep well for up to 3 days. I find using glass or BPA-free plastic containers with tight lids is ideal to maintain freshness and prevent any leaks.

Freezing

This curry freezes beautifully, which is perfect for meal prepping or saving for busy days. I let it cool completely first, then portion it into freezer-safe containers or heavy-duty zip-lock bags. It can keep for up to 3 months in the freezer without losing flavor. When freezing, leaving a little headspace in containers helps because the sauce will expand slightly.

Reheating

To reheat, I prefer gently warming the curry in a saucepan over low to medium heat, stirring occasionally to prevent sticking and ensure even heat distribution. Adding a splash of water or coconut milk helps restore the creamy texture if it has thickened too much in the fridge or freezer. I avoid reheating in the microwave to prevent uneven heating and potential drying out of the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great substitute as they tend to stay juicier and more tender, especially if you prefer a richer, more flavorful curry. Just cut them into similar bite-sized pieces and adjust cooking time slightly if needed.

How spicy is this Easy Chicken Curry – Indian Recipe?

This curry is mild by default, thanks to the use of mild curry powder and controlled amounts of black pepper and paprika. However, you can easily increase or decrease the heat by adjusting chili flakes or adding fresh chilies according to your taste.

Is coconut milk necessary? Can I use cream instead?

Coconut milk is key to the creamy texture and subtle sweetness that balances this curry’s spices. While you can use cream, it will change the flavor profile and make it richer and less traditional. For a dairy-free option, definitely stick with coconut milk.

Can I make this curry ahead of time?

Yes, this dish actually tastes even better the next day as the flavors have more time to mingle. Just cool it completely and refrigerate. Reheat gently and enjoy as if freshly made.

What can I serve with this curry for a balanced meal?

A great pairing includes basmati rice or naan bread alongside some steamed greens or a fresh cucumber salad. Adding a cooling yogurt-based raita complements the warm spices beautifully and rounds out the meal.

Conclusion

I hope you feel inspired to try this Easy Chicken Curry – Indian Recipe soon because it truly is one of my all-time favorite dishes to whip up when I want something flavorful, comforting, and quick. It’s a joy to prepare and even more satisfying to share around the table with loved ones. Believe me, once you have this creamy, aromatic curry in your cooking repertoire, it’ll be a go-to for many meals ahead.