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Easy Chicken Curry Recipe

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★★★★★

4.1 from 73 reviews

This Easy Chicken Curry recipe is a flavorful and comforting dish perfect for a quick weeknight dinner. Tender chunks of chicken breast are cooked with a fragrant blend of spices, onions, garlic, and ginger, simmered in a rich sauce made from tomatoes and coconut milk. Enhanced with baby spinach and served over boiled rice, this dish offers a perfect balance of warmth and freshness with minimal prep and 30 minutes total cooking time.

Ingredients

Scale

Protein & Vegetables

  • 3 chicken breasts (approx 500g/17.5 oz), chopped into bite-size chunks
  • 1 large onion (or 2 small), peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 60 g (2 cups) baby spinach

Spices & Seasonings

  • 2 tbsp mild curry powder (use hotter if preferred)
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp black pepper

Liquids & Others

  • 2 tbsp vegetable oil
  • 2 tbsp tomato puree (tomato paste for US)
  • 400 g (14 oz) tin finely chopped tomatoes
  • 240 ml (1 cup) chicken stock
  • 400 ml (14 oz) tin full-fat coconut milk
  • 1 tbsp cornflour mixed with 2 tbsp cold water (cornstarch slurry, optional)

To Serve

  • Boiled rice
  • Fresh coriander
  • Chilli flakes

Instructions

  1. Heat oil: Heat 2 tablespoons of vegetable oil in a large frying pan or skillet over medium-high heat until hot.
  2. Cook chicken: Add the chopped chicken breasts and cook for about 5 minutes, turning occasionally, until the chicken pieces are sealed and lightly browned on the outside.
  3. Sauté onion: Add the finely chopped onion to the pan with the chicken and cook for another 5 minutes, stirring often until the onion softens and becomes translucent.
  4. Add aromatics and spices: Stir in minced garlic, minced ginger, curry powder, ground coriander, ground cumin, paprika, ground cinnamon, salt, and black pepper. Cook everything together for about 1 minute to release the fragrant spices.
  5. Add liquids: Pour in the tomato puree, chopped tomatoes, chicken stock, and full-fat coconut milk. Stir well to combine all ingredients.
  6. Simmer: Bring the mixture to a gentle bubble, then reduce the heat to low. Simmer gently for 10 minutes, stirring occasionally until the chicken is fully cooked and the flavors meld together.
  7. Thicken the curry (optional): If desired, stir in the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons cold water) to thicken the sauce. Cook for another 1-2 minutes until the curry has thickened to your liking.
  8. Add spinach: Stir in the baby spinach leaves. They should wilt quickly within a minute. Once wilted, turn off the heat.
  9. Serve: Serve the curry hot over boiled rice. Garnish with fresh coriander and a sprinkle of chilli flakes according to your taste.

Notes

  • Use full-fat coconut milk for a richer, creamier curry; light coconut milk can be used for a lighter option but flavor and texture may vary.
  • The cornflour slurry is optional and only needed if you prefer a thicker sauce.
  • Adjust the heat level by using hotter curry powder or adding more chilli flakes.
  • Chicken breasts can be substituted with thighs for a juicier result.
  • Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.

Keywords: chicken curry, easy chicken curry, quick curry recipe, Indian chicken dish, weeknight dinner, curry with coconut milk, chicken curry with spinach

Find it online: https://epicrecipebox.com/easy-chicken-curry-recipe/