Chicken Curry
Chicken curry made from curry powder and coconut milk is the kind of weeknight cooking that needs one pan and almost no preparation. Chicken breast is browned with onion, garlic and ginger, then simmered in a mild coconut sauce until it thickens. It is a British-style home curry rather than a traditional Indian masala, so you can make it hotter simply by choosing a stronger curry powder.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 390kcal
Buying and preparing chicken curry
Chicken breast is lean, so cut it into even 2cm pieces; large chunks need longer in the sauce and can end up dry on the outside before the middle is cooked. Full-fat coconut milk from a tin gives a smoother, creamier sauce than the thin cartons sold for drinking. Shake the tin well before you open it, as the cream separates and sets at the top.
The method for chicken curry
Tap a time to start a timer.
- Prepare Cut the chicken into 2cm pieces, pat them dry with kitchen paper and chop the onion. Crush the garlic and grate the ginger, then wash your hands and the board with hot soapy water.
- Soften the onion Heat the oil in a large, deep pan over a medium heat. Add the onion with a pinch of the salt and cook for , stirring now and then, until soft and translucent.
- Brown the chicken Add the chicken and cook for , turning, until the pieces are lightly browned and no longer pink on the outside.
- Cook the spices Stir in the garlic, ginger and curry powder and cook for , stirring, until fragrant. This cooks off the raw taste of the curry powder.
- Simmer Pour in the coconut milk and stock, add the rest of the salt and stir, scraping up anything stuck to the pan. Bring to a gentle simmer, turn the heat down and cook uncovered for , stirring now and then, until the sauce is thick enough to coat the back of a spoon.
- Check and finish Cut open a larger piece of chicken to check that it is white all the way through with no pink, or that the thickest piece reads 75°C. Stir in the lime or lemon juice and taste for salt.
Making it your own
For extra vegetables, stir in a handful of spinach or frozen peas in the last 2 minutes. A teaspoon of tomato purée with the garlic gives a deeper, redder sauce. For a different style of curry, try green chicken curry, which uses green curry paste instead of curry powder.
Common problems and fixes for Chicken Curry
- The sauce looks oily or split.
- The curry was boiled too hard. Keep it at a gentle simmer, and if it has already separated, stir in a splash of hot water or stock and whisk until it comes back together.
- The sauce is too thin.
- Simmer it uncovered for a few more minutes, stirring now and then. Pieces of chicken breast are small, so a few more minutes will not dry them out.
- The sauce is too thick.
- Add a splash of hot stock or water, a tablespoon at a time, until it loosens.
- It tastes flat.
- Add a squeeze of lime or lemon juice and a pinch of salt at the end. Acid brightens a creamy sauce more than extra spice does.
Frequently asked questions about Chicken Curry
How long does chicken curry keep, and can you freeze it?
It keeps for 2 days in a covered container in the fridge, once cooled quickly. It also freezes well for up to 3 months. Defrost it in the fridge overnight and reheat on the hob until steaming hot all the way through.
What do you serve with it?
Basmati rice, naan bread or chapattis, with mango chutney and a spoonful of plain yoghurt. About 75g of dried basmati rice per person is a good guide.
Can I use chicken thighs instead of breast?
Yes, boneless, skinless thighs stay juicier and are harder to overcook. Use the same weight and simmer for 20 minutes rather than 15–18.
How do I make it hotter?
Use hot curry powder, or add a finely chopped red chilli with the garlic. Add the heat gradually, because it builds as the curry simmers.
How did you like the recipe?
4.7 / 5 · 27 ratings
