Easy Curry Chicken Recipe

This delicious, Easy Curry Chicken recipe is a must-try for all curry lovers! Tender chicken chunks, potatoes, cashew nuts, and veggies are cooked in a flavorful curry sauce. Serve over white rice or Chapati for an easy and flavorful meal. Enjoy!

What is Curry Chicken?

Chicken curry, also known as curry chicken, is a homemade comfort food typical to Asians and Caribbeans. It is now a widely acceptable dish worldwide with many variations.

Curry Chicken features bite-sized chicken chunks buried in a rich and creamy curry sauce and married with thick-cut vegetables. 

Easy Curry Chicken Recipe

This curry chicken is made with the help of a few simple ingredients. It’s great for a weeknight dinner or for when you want to impress your friends and family with your cooking skills!

Talking about the mouth-watering satisfaction you get from curry flavor, don’t miss my Jamaican Goat Curry and Coconut Curry Fish. They are easy to cook and might soon be your go-to recipe for family dinner.

Whether a newbie or an expert at cooking chicken recipes, you will find my step-by-step guide helpful because the ingredients are straightforward and readily available. Go ahead and make an awesome dish and feel free to make it your own by customizing it.

What do you need to make Curry Chicken?

Make this tasty meal for your family with the following ingredients.

• Chicken: I love to use skinless and boneless chicken breast, but chicken thigh or any chicken parts of your choice works well too.
• Onion and Ginger: these strong aromatics always bring the best flavor out of any recipe.
• Curry powder: a key ingredient to infuse that deep curry flavor.
• Habanero: It adds a dash of heat and flavor to this recipe. If you want it to be less spicy, you can remove the habanero seeds.
• Potatoes and bell peppers are veggie options that complete this recipe. 
• Black Pepper and Salt: add to taste.
• Tomato paste: add this for bright and rich red color with a touch of tomato flavor.
• Coconut Milk: It adds depth of flavor with a rich and creamy texture.  
• Coconut Oil (or any other cooking oil) – for cooking the sauce.
• Cashew nuts: for some extra crunch

How to Make Curry Chicken

• Cut the chicken into bite-size and set aside in a bowl
• Sauté the Onions, Ginger, and Habanero with coconut oil (or any cooking oil) until the onions become translucent.
• Add the chicken to the onion mix and season with Curry powder, Black pepper, and Salt.
• Mix well until the chicken is covered with the curry powder and the other seasoning.
• Add the Coconut Milk and tomato paste. Dissolve the tomato paste inside the milk and cover to cook on medium heat for about 5 minutes.
• Add the Potatoes and Chicken stock, cover, and leave it to cook until the potato becomes tender.
• Add the Green beans, sweet peas, and any other veggies you like, and leave to simmer for a few seconds.
• Check the water and seasoning. Adjust if necessary.
• Serve and enjoy!

Choosing a good Curry powder

You’ve to be selective with your choice of curry powder. The brand of curry powder you choose will determine the result you get from this recipe. I recommend that you get your curry where sampling is allowed. Smell and taste it to ensure that it is fresh. 

Keep your curry in a cool dark spot to keep it fresh for use another time. Lastly, always check the expiring date. The flavor diminishes if it is not stored properly.

Tips for making Curry Chicken

• If you like to be spicier, you can add more cayenne pepper or chili flakes.
• Make it your own and add vegetables of your choice. Feel free to add spinach, broccoli, eggplant, zucchini, and cauliflower.
• If you don’t like coconut milk, you can use Greek Yoghurt instead.
• For the best results, leave your chicken to marinate overnight. 

Variations

• Add your favorite vegetables to the curry sauce before serving.
• If you are vegetarian or vegan, replace the chicken with tofu and soy milk in place of dairy milk when making the curry sauce.
• Use heavy cream in place of coconut milk.
• If you want it extra creamy, add coconut cream in place of coconut milk.

How to serve Curry Chicken Recipe

This Chicken curry is great with white rice, Chapati, rice and beans,  Jamaican Rice and Pea, Boiled Yams, Boiled or Baked Plantains,  or Flat Bread. 

How long will this recipe keep?

This curry chicken is best when it’s fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days and about 3 months in the freezer. Reheat them in a microwave or on the stovetop until warmed through.

How do I reheat this recipe?

To reheat your curry chicken, place it in a microwave-safe dish and heat for about 1 minute or until hot throughout. Alternatively, you can heat it on the stovetop over medium heat until heated through (about 3-5 minutes). Allow the frozen curry chicken to thaw in the refrigerator overnight before you reheat it.

Now that you’ve learned how to make this delicious curry chicken recipe, it’s time to put your skills to the test. If you want to try more of our recipes, check out our blog. We have many other great ideas for easy meals that don’t take much time or effort!

Other Favorite Chicken Recipes:

• Crispy Baked Chicken Wings
• Crispy fried Drumsticks
• Peri-Peri Chicken
• Baked Chicken Drumsticks
• Dry Rub Roast Chicken
• Chicken Fricassée
• Harissa Chicken Wings

Thanks for reading, and happy cooking!

Easy Curry Chicken Recipe

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Course: Lunch/Dinner

Cuisine: American, Indian

Keyword: chicken, Chicken curry, Curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 people

Calories: 342.1kcal

Ingredients

• 1½ lb skinless, boneless chicken breast
• 2 tablespoons coconut oil or any other cooking Oil
• 1 small onion diced
• 1 teaspoon ginger minced
• 2 teaspoons curry powder
• ½ teaspoon habanero minced
• ½ teaspoon fresh ginger root grated
• ½ lb potatoes peeled and cut into 1-inch pieces
• salt and black pepper to taste
• 1 tablespoon tomato paste
• 1 can unsweetened coconut milk 13.5ml
• 1 to 1½ cup chicken stock
• ¾ cup roasted cashews whole
• 1 bell pepper diced
• 2 tablespoons chopped cilantro for garnish

US Customary – Metric

Instructions

• Cut up the chicken into bite-size and set aside.
• Place oil in a large skillet over medium-high heat. Add the onions, ginger, and habanero and cook until the onions become translucent.
• Add the chicken and season with the curry powder, black pepper salt, and black pepper. Mix until the chicken is totally covered with the seasoning.
• Add the tomato paste and coconut milk. Stir until the tomato paste dissolves inside the milk. Cover and cook for about 5 minutes over medium to low heat.
• Add the diced potatoes and chicken stock, cover it up and leave it to cook until the potato becomes tender. About 20 minutes
• Add the diced bell peppers and cashew nuts and leave to simmer for a few seconds more.
• Adjust the water (stock) content and seasoning if necessary.
• Garnish with cilantro or parsley and serve over white rice or chapati.

Nutrition

Calories: 342.1kcal | Carbohydrates: 11.1g | Protein: 22.7g | Fat: 24.2g | Saturated Fat: 15.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 55.8mg | Sodium: 335mg | Potassium: 640.7mg | Fiber: 2.2g | Sugar: 4.3g | Vitamin A: 531.1IU | Vitamin C: 23.2mg | Calcium: 25.8mg | Iron: 2.3mg

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