This chicken curry recipe has a rich coconut curry sauce with aromatic spices. Serve it over rice for a quick weeknight meal.
- Flavor: This curry chicken recipe is flavor-packed. The creamy sauce has a delicious curry flavor and is slightly sweeter than coconut milk.
- Skill level: So simple! Just cook the chicken and veggies, then simmer in the sauce.
- Budget tip: Frozen peppers and onions will stretch this recipe out even more.
Ingredient Tips For Chicken Curry
- Chicken: Use boneless chicken breasts or boneless, skinless chicken thighs in this recipe.
- Coconut milk: Use full fat coconut milk (ensure it’s not coconut cream).
- Curry: Yellow curry powder adds a distinctive color and a warm, earthy flavor, while red curry paste is a bit more complex and contains aromatics like lemongrass and lime. You can use just one or the other (add a bit extra), but I recommend both if possible.
- Fish sauce: Fish sauce adds a savory umami. If you don’t have fish sauce, you can replace it with some soy sauce.
Variations
- Spice up the dish with red chili flakes, diced Thai chiles, or sambal.
- Stir in a little plain yogurt for extra tang and creaminess.
- Add some chopped tomatoes.
- Garnish with extras like sliced green onion or a little squeeze from a wedge of lime to marry the flavors.
Serving Suggestions
Chicken curry is delicious served over plain white rice, basmati rice, or coconut rice. It’s also delish over zucchini noodles.
Serve with a side of steamed broccoli, sauteed green beans, or some bok choy.
Storing Curry Chicken
- Separate leftover chicken curry from rice (if using) and store it in a covered container in the refrigerator for up to 4 days. Before reheating, add a little coconut milk, chicken stock, or water to loosen the sauce.
- Freeze portions in zippered bags (without the rice) for up to 6 months. Thaw overnight in the refrigerator before reheating.
More Curried Favorites
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Chicken Curry
Chicken Curry is an aromatic and flavorful chicken dish featuring tender chicken simmered in a rich coconut curry sauce.
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Heat oil in a large pot or deep skillet over medium-low heat. Add onions and minced garlic. Cook until onions are fragrant and softened.
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Add chicken to the pot and cook for 2-3 minutes, allowing it to brown slightly. Stir in the curry powder and paste, and cook for an additional 3-5 minutes.
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Pour in coconut milk and simmer for 15-20 minutes, or until the chicken is fully cooked.
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Add the water or chicken stock, and simmer until the curry reaches the desired consistency.
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Stir in the brown sugar, fish sauce, and lime juice. Taste and season with additional salt if desired.
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Top with fresh cilantro, serve over cooked rice.
- Adjust the thickness of the curry sauce to preference. Add chicken stock or water to thin it after simmering or simmer longer to thicken the sauce.
Calories: 623 | Carbohydrates: 57g | Protein: 32g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 312mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin A: 727IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Indian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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