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How to Make Easy Chicken Curry in Under 30 Minutes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs or breasts cubed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 tablespoons curry powder or 1–2 tbsp curry paste
  • 1 tablespoon tomato paste
  • 1 can 13.5 oz coconut milk
  • 1 –2 tablespoons oil
  • Salt and pepper to taste
  • Optional: chili flakes lime juice, cilantro, spinach, peas

Method
 

  1. Heat oil in a skillet over medium heat. Sauté onion 3–4 minutes. Add garlic and ginger.
  2. Add chicken; season with salt and pepper. Cook until lightly browned.
  3. Stir in curry powder and tomato paste. Add a splash of water if needed.
  4. Pour in coconut milk and bring to a simmer. Cook 10 minutes, stirring occasionally.
  5. Adjust seasoning with salt, lime, or sugar. Stir in optional veggies or cilantro. Serve hot.

Notes

For extra thickness, simmer uncovered or add a cornstarch slurry.
Chicken thighs stay moist, but breasts work for a leaner dish.
Dairy-free option: use coconut milk or cashew cream.