My Quick and Easy Chicken Curry Recipe
About this recipe
This Quick and Easy Chicken Curry is a flavorful dish that comes together in just 30 minutes, making it perfect for busy weeknights. With tender chicken, aromatic spices, and creamy coconut milk, it’s a family-friendly favorite that’s sure to please everyone at the table.
Nicky from Kitchen Sanctuary guides you through a simple recipe that’s not only quick but also allows for customization in spice levels. Whether you prefer it mild or with a kick, this curry is versatile and satisfying.
Ingredient notes
- Use 3 chicken breasts, approximately 500g, chopped into bite-size chunks.
- For the onion, you can use 1 large or 2 small, peeled and finely chopped.
- The recipe calls for mild curry powder, but you can go hotter if you prefer.
Tips from Kitchen Sanctuary’s video
- Start cooking your rice at the same time as the curry to have everything ready together.
- Make sure to stir the spices for a minute to enhance their flavors before adding the liquids.
- If you want a thicker curry, mix 1 tablespoon of cornflour with 2 tablespoons of cold water to create a slurry and stir it in towards the end of cooking.
Good to know
- How many servings does this recipe make?
- This recipe serves 4 people.
- How long does it take to make this chicken curry?
- The total time to make this chicken curry is 30 minutes.
- Can I adjust the spice level in this recipe?
- Yes, you can use mild curry powder or go hotter if you prefer.
- What can I serve with this chicken curry?
- Serve the curry with boiled rice, topped with fresh coriander and chili flakes if desired.
No life story here — the video and the recipe are the whole point. All credit to Kitchen Sanctuary: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat 2 tablespoons of vegetable oil in a large frying pan over medium to high heat.
- 2
Add 3 chopped chicken breasts to the pan and cook for 5 minutes, turning occasionally until sealed.
- 3
Add 1 diced onion to the pan and cook for 5 minutes, stirring until the onion starts to soften and becomes translucent.
- 4
Add 2 teaspoons of minced ginger and 2 cloves of minced garlic to the pan.
- 5
Add 2 tablespoons of mild curry powder, 1 tablespoon of ground coriander, 0.5 tablespoon of ground cumin, 1 teaspoon of paprika, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to the pan. Stir together and cook for a further minute.
- 6
Add 2 tablespoons of tomato puree, 400 grams of chopped tomatoes, 240 ml of chicken stock, and 400 ml of coconut milk to the pan. Bring to a gentle bubble and simmer gently for 10 minutes, stirring occasionally until the chicken is cooked through.
- 7
Check the thickness of the curry. If you want it thicker, stir in a cornflour slurry made from 1 tablespoon of cornflour mixed with 2 tablespoons of cold water (optional).
- 8
Stir in 60 grams of baby spinach and turn off the heat.
- 9
Serve the curry with boiled rice, topped with fresh coriander and chili flakes if desired.
Heads up — we had to guess a little:
- The quantity for chicken breasts was inferred based on the typical weight of a chicken breast, as the original source provided an approximate weight.
Credit where it’s due: this recipe was transcribed from Kitchen Sanctuary’s original video on YouTube. Follow them there — it’s their dish.
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