Go Back
Easy Curry Chicken

Easy Curry Chicken

The ultimate comfort food, Easy Curry Chicken is a creamy, flavorful dish that is perfect for a cozy night in or an easy weeknight dinner. Combining tender chicken with rich coconut milk and aromatic spices will have you craving this meal again and again. Make it tonight!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts (cut into bite-size pieces)
  • 1½ tablespoons red curry paste
  • 1 tablespoon yellow curry powder
  • 2 tablespoons olive oil (divided)
  • 1 small onion (sliced)
  • 3 cloves garlic (minced)
  • 1 (1-inch knob) ginger (minced)
  • 1 red bell pepper red bell pepper (sliced)
  • 1 tablespoon brown sugar (optional, but recommended)
  • 13.5 ounces coconut milk (1 can)
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon cornstarch (+ 2 tablespoons water)
  • cooked basmati rice
  • chopped fresh cilantro
  • lime wedges
  • chopped cashews

Equipment

  • Skillet
  • Saucepan
  • Mixing Bowl
  • Chef's Knife
  • Frying pan
  • Wooden Spoon

Method
 

  1. Combine the chicken, red curry paste, and yellow curry powder in a large bowl. Mix well until the chicken pieces are coated in the seasoning.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove chicken from the skillet.
  3. Heat the remaining 1 tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened.
  4. Add in the garlic, ginger, and red bell pepper, and cook for a couple minutes until softened.
  5. Add in the browned chicken and brown sugar.
  6. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.
  7. Mix the cornstarch with 2 tablespoons of water (to make a slurry).
  8. Pour the mixture into the curry and stir until thickened.
  9. Serve chicken curry in bowls with cooked basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.

Notes

  • Marinating Chicken: Marinating the chicken in spices for about 30 minutes before cooking maximizes flavor penetration. You can do this for as little as 10 minutes or as long as 4 hours, just remember to refrigerate!
  • Coconut Milk: Using full-fat coconut milk will yield the richest, creamiest curry. Avoid low-fat versions for the best texture.
  • Simmer Gently: When adding coconut milk, bring the curry to a gentle simmer rather than a rolling boil. This prevents the cream from separating and keeps the dish smooth.
  • Spice Level: The curry is mild in heat, but wonderfully flavorful. If you prefer things spicier, add fresh chopped chili or red chili flakes when you add the ginger.
  • Proper Cooking: Ensure that your chicken pieces register 165°F internally for safe consumption.