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This Easy Chicken Curry is rich, flavorful, and absolutely delicious! The prep for this entree is minimal but the flavor is big. You’ll love the end result after everything simmers and thickens. Ladle it all over cauliflower rice or traditional rice when you’re ready to eat!

Update: This recipe was originally published in 2018 and has been republished with all new photos.

Several years ago my husband and I visited NYC and had the most spectacular meal at a little Indian restaurant. The place was so small. Friend, our meal was simple but absolutely perfect. Sometimes that’s the way it is, right? We visited all these restaurants that get all kinds of press. But the meal that I remember is this one.

I wanted to recreate that experience in our home. Of course I’m sure you can guess that I made it my goal to lighten it up a bit.

Mission accomplished. This Easy Chicken Curry transports me back to that evening.

This dish has heat. It’s not overwhelming but it’s there.

It’s simply flavored because honestly it just doesn’t need much.

The sauce is rich and there’s plenty of it!

Serve everything over cauliflower rice for a satisfying dinner. Just cut a head of cauliflower into florets. Toss the florets into the blender. Blend until you have a rice like texture. Add the “rice” to a sauté pan with a tablespoon of olive oil. Stir. Salt. Cover. In a few short minutes it will be ready! Ladle a hearty scoop of this Easy Chicken Curry over top and voila!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Olive oil
  •  Yellow onion
  • Minced garlic
  • Canned coconut milk
  • Chicken stock
  • Tomato paste
  • Curry powder
  • Cayenne Pepper
  • Salt
  • Pepper

Chicken thighs or breasts?

Feel free to use boneless and skinless chicken breasts or thighs. I use breasts most often simply because that’s what my family prefers but I’ve tested both and you’ll be happy with the results either way.

Can you use a different milk?

I get this question often but you really do need to stick with canned unsweetened coconut milk. Don’t even use the coconut milk that comes in a box or in the refrigerated section. Canned coconut milk is thick and not as watered down as other milks. That’s important for thickening our sauce!

I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

Is this entree spicy?

This chicken does have some heat thanks to the cayenne pepper. I think a great curry needs to be a bit spicy but you can reduce the amount of cayenne pepper you use from 1/2 tsp to 1/4 tsp if you’d like to make this mild.

Does this entree freeze well?

Just store the finished Easy Chicken Curry in a freezer bag or other freezer safe container. If using a bag be sure to squeeze out any excess air before sealing. This chicken will be good in the freezer for up to 6 months.

When you’re ready to enjoy it just thaw it out and reheat on the stovetop or in the microwave.

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve this

I love to serve this chicken over cauliflower rice or traditional rice. It’s also delicious over roasted veggies or diced potatoes. Add a side of Garlic Green Beans or Easy Roasted Broccoli and you have a pretty amazing meal!

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Easy Chicken Curry

By Christina
This Easy Chicken Curry is rich, flavorful, and absolutely delicious! Ladle it over cauliflower rice or traditional rice for a meal the whole family will love.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people


  • 2 lbs chicken breasts, skinless and boneless
  • 2 tbsp olive oil, extra virgin
  • 1 tbsp curry powder
  • 1 1/2 tsp garlic, minced
  • 1 medium yellow onion, diced
  • 1 cup chicken stock
  • 1 cup full fat canned coconut milk, unsweetened
  • 3 tbsp tomato paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper

Optional: sliced green onion for garnish

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    • Heat olive oil in a large skillet over medium heat.
    • Add diced onion and minced garlic to hot skillet. Cook until onion becomes translucent (approximately 2-3 minutes).
    • Cut chicken into small thin strips about 3/4 inch wide.
    • Add the chicken to your skillet. Crank the heat up to medium high and let the chicken get a little color all all sides. Stir frequently to prevent sticking. Chicken does not need to cook through at this point. Once it no longer looks raw on the outside you’re ready to move forward.
    • Add all remaining ingredients to pan. Gently stir.
    • Lower heat to medium-low. Cover. Simmer for 25-30 minutes. Sauce will thicken as it simmers.
    • Serve over cauliflower rice, vegetables, or traditional rice. Top with chopped green onion.


    Do not use any coconut milk other than canned unsweetened full fat coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you’ll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!


    Calories: 480kcal, Carbohydrates: 10g, Protein: 52g, Fat: 25g, Saturated Fat: 18g, Cholesterol: 146mg, Sodium: 744mg, Potassium: 1221mg, Fiber: 1g, Sugar: 3g, Vitamin A: 360IU, Vitamin C: 8.7mg, Calcium: 44mg, Iron: 3.7mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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