A mild, creamy coconut curry sauce made from scratch tastes so delicious for something so quick that you will be amazed!
What makes this Chicken Curry recipe so special?
It brimming with flavor thanks to all the spices, it’s rich and creamy, and it’s amazingly hearty when you finish it off with basmati rice or naan bread. Serve alongside basmati rice or naan bread for soaking up the extra sauce—a quick and simple chicken curry recipe with bags of flavor.
Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family. Freezer-friendly so you can make a big batch and save some for later. I like to make a big batch, so I don’t have to cook for the next day. I can only eat Chicken Curry for 2 days :).
So today, I’m sharing The Best Easy Chicken Curry Recipe. My husband loves this recipe so much. And here’s why you’re going to love it as much as we do.
What is in Chicken Curry?
This chicken curry is one of my favorite simple curries. It uses yellow curry powder, and a nice rich flavor is developed using onion, garlic, lime leaves, and lemongrass. Lime leaves and lemongrass make a big difference. It brings a special taste to the curry and smells so good!
What you need or the important ingredients for The Chicken Curry Recipe
Here’s what goes in this Everyday Chicken Curry.
Curry paste or powder – the most important ingredient.
Garlic, ginger, onion, lime leaves, and lemongrass – fresh aromatics add a flavor boost that makes all the difference with quick curries!
Coconut milk – for creaminess and flavor.
Chicken – I like to use chicken breast because of low fat.
Peas & Vegetables – Try to use your favorite vegetables. I like to add tons of fiber to my curry.
Scallion/Parsley – lovely freshness and flavor boost.
Make it your own!
This recipe is all about the curry sauce, so it’s really versatile in terms of what you can put in it, as well as extra add-ins. Here are some options:
Other proteins or vegan – make this with beef, lamb, pork, turkey, shrimp/prawns, fish, or vegan.
Make it SPICY! This is not a spicy curry. So to add heat, either uses HOT curry powder or add cayenne pepper or ground chili powder;
Make it richer and creamier – use more full-fat coconut milk or corn starch.
Add tomato paste to thicken the sauce a touch and make the sauce a darker color.
What else can I add to my curry?
You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever you want to plate for yourself or your loved ones. So let’s use up some of whatever is taking up valuable space in your pantry. This curry recipe also works for vegan. You just need to skip the chicken.
Can I freeze it?
Yes, make the curry, then quickly cool and freeze it in an airtight container. Defrost in the refrigerator overnight, then reheat as per the ‘make ahead’ instructions above.
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Heat oil in a large frying pan (skillet) over medium-high heat.
Add the chicken breast and cook for 5 minutes, occasionally turning, until sealed.
Add the onion, minced ginger, and garlic to the pan (with the chicken still in there) and cook for 3 minutes, often stirring, to soften.
Add the ground coriander, cumin, and paprika. Stir and cook for a further minute.
Add the curry paste, lemongrass, lime leaves, salt, black pepper, chopped tomatoes, and stir all together.
Next, add the coconut milk, bamboo shoots, jackfruit, and give a mix.
Next, add a cup of water along with a teaspoon of chicken bouillon powder, bring that to a gentle bubble, and then simmer gently, occasionally stirring for 7 minutes.
Once the chicken is cooked through, we want to stir in about half till 1 cup of snow peas, a cup of green peas, and black pepper.
If you’d like it to be a little bit thicker, you can stir in2 tablespoons of corn starch along with 2 tablespoons of cold water mixed. This is optional. You can leave it out if the thickness is to your liking. You’re gonna want to serve this while it’s hot along with some basmati rice.
And for garnish, we’re topping it with some scallions and fresh parsley.