Easy Chicken Curry

This quick chicken curry has the most delicious creamy coconut curry sauce, and is made from simple pantry ingredients. Works great for meal prep and leftovers can be frozen!

When it comes to comfort food, nothing beats a delicious creamy chicken curry, right? Today I'm sharing my family's new favorite curry chicken recipe with you!

This recipe was adapted from my Instant Pot Chickpea Curry Recipe, however I found that this chicken curry greatly benefited from sauteeing first.

The thing I love about this chicken curry recipe is that you can use dried spices that you probably already have in your pantry (and they are all on my Pantry Staples Checklist!). You don't need any curry pastes or spicy chiles. It's not spicy and the kids LOVE this recipe!

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How to make it

For this recipe, you can swap out any number of the vegetables to what you happen to have in your fridge. I highly recommend boneless skinless chicken thighs as they stay nice and tender in this curry.

1. Brown the chicken in olive oil, then remove from the pot.
2. Sautee the onion, garlic and ginger.
3. Add the spices and toast for 1 minute.
4. Return the chicken to the pot with the coconut milk, diced tomatoes and all vegetables.
5. Cover and simmer for 25-30 minutes, until all veggies are cooked through.
6. Stir in the green beans & lemon juice, adjust salt to taste.
7. Enjoy!

Can I use chicken curry for meal prep? Yes! I was hoping this could be assembled ahead and frozen for a freezer to pot recipe, but the flavor was just lacking. Instead I would cook this as written and portion out with some rice. This recipe freezes like a dream and makes such a great lunch!

Can I make it? Sure, swap the chicken for chickpeas!

Is this coconut curry chicken spicy? I used mild curry powder and mine was not at all spicy. You can use a medium or hot curry paste, or add in some chiles if you like it spicy.

Can I cook it in the Instant Pot? I haven't tested this exact recipe but I think it would work! I'd sautee everything in the same order as written, then pressure cook on high for 5 minutes. Let the pressure naturally release for 10 minutes, then release the rest. *if you try this I'd love to hear how it works out for you!*

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Easy Curry Chicken Recipe

4.80 from 5 votes

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

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This quick chicken curry gets dinner on the table quickly and has the most delicious creamy coconut curry sauce. Works great for meal prep and leftovers can be frozen!

8

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 ½ lbs boneless skinless chicken thighs (cut into 1-2 inch cubes)
• ▢ 1 onion (chopped)
• ▢ 3 cloves garlic (minced)
• ▢ 1 inch ginger (roughly 1 tablespoon; finely chopped or grated)
• ▢ 1 tablespoon cumin
• ▢ 1 tablespoon curry powder (I used mild curry powder)
• ▢ 1 ½ teaspoons garam masala
• ▢ 1 ½ teaspoons ground coriander
• ▢ 1 teaspoon salt
• ▢ 13.5 oz can of coconut milk (400 mL: full fat recommended)
• ▢ 18 oz can of diced tomatoes (540 mL; includes juices)
• ▢ 2-3 carrots (peeled & sliced)
• ▢ 15 baby potatoes (halved, quarter if they are larger baby potatoes)

After cooking

• ▢ 1 ½ cups green beans (fresh or frozen)
• ▢ ½ lemon (juiced; 2 tablespoons)
• ▢ rice (to serve)

Instructions 

• Heat olive oil over medium heat in a 4 L/ 4 quart pot.
• Add the chicken, and cook, stirring occasionally, until no longer pink. Transfer to a clean plate and add more olive oil to the pot if necessary.
• Add the onion, and cook until soft (5-7 minutes).
• Add the garlic, ginger, spices and salt. Cook, stirring frequently for one minute.
• Add the coconut milk and scrape up anything stuck to the bottom of the pot.
• Return the chicken to the pot and add the diced tomatoes, carrots and baby potatoes.
• Cover and bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are soft. Stir occasionally.
• Stir in the lemon green beans and lemon juice and allow to sit for a few minutes, until green beans are slightly soft.
• Serve with rice or naan bread.

Storage

• Store in the fridge for up to 4 days or the freezer for up to 3 months.

Tips:

Nutritional info excludes rice

Nutrition Information

Serving: 1/8 of batch, Calories: 357kcal, Carbohydrates: 33g, Protein: 21g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 80mg, Sodium: 486mg, Potassium: 1167mg, Fiber: 5g, Sugar: 4g, Vitamin A: 2800IU, Vitamin C: 39.5mg, Calcium: 81mg, Iron: 5mg

Author: Denise Bustard

Course: Dinner

Cuisine: Indian

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