Sauce

how to cook chicken in curry sauce | Family Cuisine

Curry is a type of sauce with Indian, Thai, and Malaysian origins. It is often made with meat or vegetables in a spiced coconut milk base. Curry can be served over rice or with naan bread.
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Simple shouldn’t mean bland – and this Chicken Curry recipe knocks it out of the park! A mild, creamy coconut curry sauce made with just 5 ingredients (from scratch!), it tastes so good for something so quick, you will be amazed.

If you want to go all out, serve this with Soft No-Yeast Flatbreads to slop up the sauce (it’s basically naan, but much easier to make!)

Close up of easy Chicken Curry served over rice in a rustic black bowl.

Chicken Curry

Curries are notorious for lengthy ingredient lists to achieve the richly spiced sauces and punchy flavours. And while we’d all love to be able to whip up a from-scratch Tikka Masala and Butter Chicken whenever the craving hits us, it’s simply not viable.

So today, I’m sharing the best SIMPLE chicken curry that I know. This recipe is a Western style curry – it’s not a traditional Indian curry, Thai curry, nor any other cuisine. And here’s why you’re going to love it as much as I do:

  • (Very) short list of ingredients

  • Curry powder is the only spice you need

  • Creamy curry sauce with mild coconut flavour

  • 30 minute recipe – from scratch!

This chicken curry is the perfect way to get your curry fix without being in the kitchen all day!

Overhead photo of Chicken Curry in a black skillet, fresh off the stove

What you need for Everyday Chicken Curry

Here’s what goes in this Everyday Chicken Curry.

  • Curry powder – the only spice you need! Any brand is fine here.

  • Garlic, ginger and onion – fresh aromatics add a flavour boost that makes all the difference with quick curries! It’s the same when making quick Thai Green Curry or Red Curry using store bought paste.

  • Chicken broth/stock AND coconut milk – for creaminess and flavour. We’re just using 1 cup of coconut milk here – this isn’t intended to be an overly rich, heavy coconut sauce.

  • Chicken – thighs are best because this curry needs to be simmered for 12 minutes for the flavours to develop. But yes, it can be made with breast – but the steps need tweaking otherwise you’ll complain that the chicken is dry!!

  • Peas – optional! Try other diced veg!

  • Coriander/cilantro – lovely freshness and flavour boost. Coriander haters – use chives or green onions instead.

Don’t let the short list of ingredients fool you. The curry sauce tastes SO GOOD!

Ingredients in easy Chicken Curry

Curry Powders

These are the curry powders I currently have in my pantry – but I’ve used plenty of other brands in the past. Curry powder is used in all sorts of recipes, not just Indian curries, including:

  • Thai Satay Chicken

  • Satay Chicken Curry – basically it’s chicken satay skewers in curry form, with loads of peanut sauce!

  • Chickpea Potato Curry – very popular with readers!

  • Curried Rice and Curried Sausages

  • Vegetable Curry and Cauliflower Curry

  • Singapore Noodles

  • Easy Thai Coconut Soup

Curry powder

How to make it

There’s nothing groundbreaking about how this chicken curry is made. The one key step is to fry off the curry powder. This brightens up the flavour of the spices + creates more golden bits on the base of the pan, and both of these things add more flavour into the curry sauce!

So don’t skip this step. 🙂

How to make easy Chicken Curry

Close up of Chicken Curry in a black skillet, fresh off the stove

Make it your own!

This recipe is all about the curry sauce, so it’s really versatile in terms of what you can put in it, as well as extra add ins. Here are some options:

  • Other proteins or vegetarian – make this with beef, lamb, pork, turkey, shrimp/prawns, fish or vegetarian. See directions in the recipe notes;

  • Make it SPICY! This is not a spicy curry. So to add heat, either use HOT curry powder, or add cayenne pepper or ground chilli powder;

  • Make it richer – use coconut cream instead of milk. Or use more coconut milk and simmer to reduce for longer; and

  • Add tomato paste to thicken the sauce a touch and make the sauce a darker colour. Use about 1.5 tbsp.

Try this curry with a side of Green Bean Salad, my friend JP’s famous Iceberg Lettuce salad, or this no-mayo Cabbage Salad.

Serve it over rice, or even mashed potato or noodles. Basically anything that can be doused with that coconut curry sauce! ~ Nagi x

More cosy Chicken recipes

  • Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!

  • Chicken Stroganoff

  • Chicken with Mushroom Gravy

  • Chicken Pasta of your dreams!

  • Chicken Pot Pie

Close up of simple Chicken Curry over rice, ready to be eaten

The Curry collection

  • Chicken Tikka Masala and Butter Chicken

  • Thai Red Curry or Green Curry – quick 30 minutes, or from scratch

  • Massaman Curry and Beef Rendang – two of the most iconic curries in the world

  • Biryani – the BEST chicken and rice in the world

  • Dal – Indian lentil curry

  • Goan Fish Curry – an authentic, spicy fish curry with coconut from the south of India

  • Indian Coconut Curry sauce – A stronger, more heavily spiced coconut curry sauce than this recipe

  • View all Curry recipes

Watch how to make it

Life of Dozer

I forgot to share this when I published Gozleme! (Turkish stuffed flatbreads) I took them down to Jeff, a local who lives down at the dog park and he gave them a big thumbs up.

And there’s Dozer. Being shameless!!!

Dozer Jeff Bayview gozleme

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