A quick, flavourful mild chicken curry that’s ready in around 30 minutes. Perfect for a family mid-week meal and easy to freeze so you can batch-cook and save portions for later.
“Easily one of the best and quickest curries I’ve ever made. Almost always have the ingredients and can whip it up in no time. The whole family love it!!”
– Carrie McKenzie
Nicky’s Notes
If you’re looking for a straightforward, homely curry that doesn’t rely on shop-bought pastes, this is it. The recipe uses a mild curry powder boosted by a few extra spices and aromatics, then finished with creamy coconut milk for a rich, family-friendly sauce.
It’s versatile: swap or add vegetables, make it vegetarian, or increase the heat by choosing a hotter curry powder. The method is quick, and the result is reliably tasty.
What do we need?
- For the base: chicken breasts (about 3 for 4 people), onion, garlic, ginger
- Spices & seasoning: mild curry powder, ground coriander, ground cumin, paprika, cinnamon, salt and black pepper
- For the sauce: tomato puree, tinned chopped tomatoes, chicken stock and coconut milk
- Baby spinach to add colour and extra nutrients
Want to add more veggies?
This curry is a great canvas for extra vegetables. Try green beans, sugarsnap peas (mangetout), courgette (zucchini), kale, mushrooms or baby corn.
- Green beans, courgette and mushrooms can be added when you pour in the coconut milk.
- Sugarsnap peas, kale and baby corn should be stirred in for the final 5 minutes of cooking so they stay bright and retain a little bite.
How to make the chicken curry
Full ingredient quantities and step-by-step instructions are in the recipe card below.
- Seal the chicken in a hot pan with a little oil until lightly browned.
- Add the chopped onion and cook for about 5 minutes until softened.
- Add garlic, ginger and the spices: curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for 1 minute to release the aromas.
- Stir in the tomato puree, tinned tomatoes, chicken stock and coconut milk.
- Bring to a gentle simmer and cook for about 10 minutes or until the chicken is cooked through.
What to serve it with
Serve with boiled rice and finish with fresh coriander and chilli flakes to taste.
- Simple boiled rice
- Chapati or naan
- A fresh tomato, onion and coriander salad
- Raita and poppadoms
- Pilau rice or saag aloo for variety
Watch how to make it
Easy Chicken Curry Recipe
Ingredients
- 2 tbsp vegetable oil
- 3 chicken breasts (approx 500g) chopped into bite-size pieces
- 1 large onion (or 2 small), finely chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder (use medium/hot to increase heat)
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt and 1/2 tsp black pepper
- 2 tbsp tomato puree
- 400 g (14 oz) tin chopped tomatoes
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) full-fat coconut milk
- 1 tbsp cornflour mixed with 2 tbsp cold water (optional, to thicken)
- 60 g (2 cups) baby spinach
To Serve
- Boiled rice
- Fresh coriander
- Chilli flakes (optional)
Instructions
- Heat the oil in a large frying pan or skillet over medium-high heat.
- Add the chicken and cook for about 5 minutes, turning occasionally, until sealed and lightly browned.
- Add the onion to the pan (with the chicken) and cook for 5 minutes, stirring often, until softened.
- Add the garlic, ginger and spices (curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper). Stir and cook for 1 minute.
- Stir in the tomato puree, tinned tomatoes, stock and coconut milk. Bring to a gentle bubble.
- Simmer gently for about 10 minutes, stirring occasionally, until the chicken is cooked through.
- If you prefer a thicker sauce, stir in the cornflour slurry and cook for another minute or two.
- Fold in the baby spinach until wilted, then remove from the heat.
- Serve with boiled rice and top with fresh coriander and chilli flakes to taste.
Notes
Make ahead
This curry stores well. Cool quickly, cover and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
Freezing
Cool and freeze in an airtight container. Defrost overnight in the fridge and reheat as above.
Swaps and additions
- Replace chicken with tofu, quorn, courgette or meatballs for a different option.
- Swap coconut milk for extra stock plus double/heavy cream if preferred.
- Add extra vegetables as suggested earlier.
- Use a spicier curry powder to increase heat.
Scaling
Halve or double the recipe, keeping the same ratios. Doubling may add 5–10 minutes to the cooking time and could require a little extra slurry to thicken.
Nutritional information is per serving and does not include serving suggestions such as rice or garnishes.
Nutrition
Carbohydrates: 16 g |
Protein: 31 g |
Fat: 32 g |
Saturated Fat: 25 g |
Cholesterol: 80 mg |
Sodium: 850 mg |
Fiber: 3 g |
Sugar: 4 g
Nutrition information is approximate and should be used as a guideline only.
This easy chicken curry was first posted in September 2020 and has been updated since with small improvements and clarifications.
More fantastic Curries
- Chicken Jalfrezi – ready in 40 minutes including homemade pilau rice
- Chicken Madras – a reader favourite
- Chicken Tikka Masala – a classic
- Beef Massaman Curry – fall-apart beef
- Lamb Curry – slow-cooked and rich
- Meatball Curry – Chinese-style meatball curry
- Chicken Dhansak – with lentils
- Chickpea & Sweet Potato Curry – vegetarian option
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