Simple Curry Chicken

Curry Chicken Recipe:


  • 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice for serving


  1. Marinate the Chicken:

    • In a bowl, mix the chicken pieces with curry powder, turmeric, cumin, coriander, paprika, salt, and pepper. Let it marinate for at least 30 minutes in the refrigerator.
  2. Cook the Chicken:

    • Heat vegetable oil in a large skillet or pan over medium-high heat.
    • Add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  3. Sauté Aromatics:

    • In the same pan, add a bit more oil if needed. Sauté the chopped onion until translucent, then add minced garlic and grated ginger. Cook for another 2-3 minutes until fragrant.
  4. Combine and Simmer:

    • Add the browned chicken back to the pan with the sautéed aromatics. Pour in the coconut milk and chicken broth. Stir well to combine.
    • Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes or until the chicken is cooked through and tender.
  5. Adjust Seasoning and Serve:

    • Taste and adjust the seasoning with more salt and pepper if necessary.
    • Serve the curry chicken over cooked rice, garnished with fresh cilantro if desired.

Enjoy your homemade curry chicken! Feel free to customize the recipe by adding vegetables like bell peppers, peas, or carrots for added color and flavor.

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