Easy Chicken Curry

Quick and easy chicken curry recipe made with coconut milk, tender chicken breast, and aromatic spices. This one-pan dinner is perfect for busy weeknights and ready in under 30 minutes. Packed with flavor and made with simple ingredients, it’s a family-friendly meal ideal for meal prep or batch cooking.

This quick and flavorful chicken curry is perfect for busy weeknights. Made with tender chicken, aromatic spices, and a rich coconut-tomato sauce, it’s both comforting and full of bold flavor. Baby spinach is stirred in at the end for added nutrition, making this a wholesome, one-pan dinner the whole family can enjoy.

Ingredients

For the Curry:

• 2 tbsp vegetable oil
• 3 chicken breasts (approx. 500g / 17.5 oz), cut 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 hot if preferred)
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp tomato purée (tomato paste)
• 400 g (14 oz) can finely chopped tomatoes
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) can full-fat coconut milk
• 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water optional, for thickening
• 60 g (2 cups) baby spinach

To Serve:

• Boiled rice
• Fresh coriander
• Chilli flakes

Instructions

1. Cook the Chicken
   Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning occasionally, until browned on all sides.
2. Sauté the Onion
   Add the chopped onion to the pan with the chicken. Cook for another 5 minutes, stirring often, until the onion is softened.
3. Add Aromatics and Spices
   Stir in the garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices and release their aroma.
4. Add Liquids
   Mix in the tomato purée, chopped tomatoes, chicken stock, and coconut milk. Bring to a gentle simmer.
5. Simmer the Curry
   Let the curry simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked.
6. Optional Thickening
   If you prefer a thicker sauce, stir in the cornflour slurry and cook for another minute or two until the sauce thickens.
7. Add the Spinach
   Stir in the baby spinach and allow it to wilt into the sauce. Turn off the heat.
8. Serve
   Spoon the curry over boiled rice and garnish with fresh coriander and a pinch of chilli flakes.

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Tips

• Cut the chicken into even-sized pieces to ensure uniform cooking.
• Taste as you go—adjust spice levels or salt depending on your preference.
• Use a non-stick or heavy-bottomed pan to avoid burning the spices.

Variations and Substitutions

• Protein options: Try boneless chicken thighs, prawns, or tofu for a different twist.
• Add vegetables: Bell peppers, peas, or cauliflower can be added for more variety.
• Spice it up: Use medium or hot curry powder, or add chopped fresh chili for more heat.
• No coconut milk? Use cream or Greek yogurt, though the flavor and texture will change slightly.

FAQs

Can I make this curry in advance?
Yes, it keeps well in the fridge for up to 3 days. Reheat gently over medium heat.

Is this recipe freezer-friendly?
Absolutely. Let the curry cool completely, then freeze in airtight containers for up to 3 months.

Can I make it dairy-free and gluten-free?
Yes. The recipe is naturally dairy-free. Use gluten-free stock and check labels on spices to ensure they’re gluten-free.

Serving Suggestions

• Serve with basmati or jasmine rice.
• Add naan or chapati on the side for scooping.
• Pair with a cucumber raita or mango chutney for extra flavor.

Why You’ll Love This Recipe

• Simple, pantry-friendly ingredients
• Ready in under 30 minutes
• One-pan recipe—minimal cleanup
• Customizable heat and flavor
• Ideal for meal prep and freezer storage