Why we love this Chicken Curry Recipe
Since I started making this homemade chicken curry, I haven’t ordered Indian take-out! Here’s why I can count on it to satisfy my craving:
Flavorful: This chicken curry is the perfect mix of heat with sweetness, thanks to the addition of coconut milk. Quick: You can have this Indian dinner recipe on the table in just 30 minutes! Versatile: You can use chicken breasts or thighs, make it spicy or not, etc. There are so many ways to really make it your own.
Is chicken curry spicy?
The curry is mild in heat but wonderfully flavored and the whole dish comes together so easily. If you like things spicy, you can add a fresh chopped chili or red chili flakes to the curry when you add the ginger.
How to Store and Reheat
I often make curry in a big batch and save some for a later date. It’s great for make ahead meals. Let the curry cool to room temperature and then store it in an airtight container in the fridge and it will be good for about three days. Reheat it for 30 seconds at a time in the microwave until heated through.
How to Freeze
You can also freeze the curry in the same way for up to 3 months. Just let it defrost in the fridge before reheating it on the stove top.
Serving Suggestions
Serve with rice and naan bread for a full Indian feast! It’s absolutely delicious served over this easy cilantro lime rice.
More Indian Chicken Recipes We Love
Coconut Curry Chicken Tandoori Chicken Marinade Butter Chicken Meatballs Crockpot Chicken Curry
How to make Chicken Curry Step by Step
Season the chicken: Combine the 1 1/2lbs chicken, 1 1/2 tbsp red curry paste and 1 tbsp yellow curry powder in a bowl. Mix until fully coated. Brown the chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove the chicken from the skillet. Sauté the veggies: Heat 1 tbsp olive oil in a skillet. Add 1 diced onion, season with salt and cook until softened. Add in the 3 cloves minced garlic, 1 knob minced ginger, and 1 sliced red pepper. Cook until softened. Make it creamy and cook: Add the chicken back to the pan along with the sugar. Stir in 1 can coconut milk and the juice of 1 lime. Cover the pan and let it simmer for 15 minutes until the chicken is cooked through. Thicken it: Mix together 1 tbsp cornstarch and 2 tbsp water. Pour the mixture into the skillet and stir until the curry has thickened. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
