20 Delicious Easy Chicken Curry Recipes Spicy

Craving something warm, spicy, and utterly comforting? You’re in the right place! Our roundup of 20 Delicious Easy Chicken Curry Recipes is here to spice up your dinner routine with minimal fuss and maximum flavor. Perfect for busy weeknights or cozy weekends, these recipes promise to transport your taste buds straight to curry heaven. Let’s dive in and find your next favorite dish!

Creamy Coconut Chicken Curry

Warm up your kitchen with this creamy coconut chicken curry, a dish that’s as comforting as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
4. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
5. Return chicken to the skillet. Add fish sauce and brown sugar. Simmer for 15 minutes, until chicken is cooked through and sauce has thickened.
6. Remove from heat and stir in lime juice. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of creamy coconut milk with the tangy kick of lime, creating a depth of flavor that’s irresistibly good.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using.

Quick Thai Green Chicken Curry

Craving something exotic yet easy to whip up on a weeknight? This Quick Thai Green Chicken Curry brings the vibrant flavors of Thailand to your table in no time.

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Stir in the green curry paste and cook for 1 minute until fragrant.
3. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Bring to a simmer.
4. Add the red bell pepper and bamboo shoots. Simmer for 10 minutes until the vegetables are tender.
5. Remove from heat and stir in the Thai basil leaves and lime juice.

The magic of this curry lies in the balance of spicy, sweet, and tangy flavors, all melded together with creamy coconut milk. It’s a quick escape to the streets of Bangkok without leaving your kitchen.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Simple Butter Chicken Curry

This Simple Butter Chicken Curry brings the rich flavors of Indian cuisine right to your kitchen with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp unsalted butter
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tbsp sugar
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, melt 2 tbsp of butter over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same skillet, melt the remaining 1 tbsp of butter. Add the onion, garlic, and ginger, cooking until soft, about 3 minutes.
3. Stir in the garam masala, turmeric, cumin, and chili powder, cooking for 1 minute until fragrant.
4. Add the tomato puree, salt, and sugar, bringing to a simmer. Cook for 5 minutes, stirring occasionally.
5. Return the chicken to the skillet, stirring to coat. Pour in the heavy cream, reduce heat to low, and simmer for 15 minutes until the chicken is cooked through.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the balance of spices and cream, creating a velvety sauce that clings to every piece of chicken.

Tip: For an extra layer of flavor, let the curry sit for 10 minutes off the heat before serving.

Easy Chicken Tikka Masala

Craving something cozy and flavorful? This Easy Chicken Tikka Masala brings the vibrant tastes of India to your kitchen with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, mix yogurt, lemon juice, 2 tsp ground cumin, 2 tsp paprika, 1 tsp turmeric, and 1 tsp salt. Add chicken pieces, coating well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add chicken, reserving marinade. Cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, add onion, cooking until soft, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Pour in reserved marinade and tomato sauce, bringing to a simmer. Return chicken to the skillet, covering and simmering for 15 minutes, until chicken is cooked through.
5. Stir in heavy cream and simmer for another 5 minutes. Garnish with cilantro before serving.

The magic of this dish lies in the marinade—yogurt tenderizes the chicken while the spices infuse it with bold flavors, creating a dish that’s both rich and refreshing.

Tip: For an extra smoky flavor, grill the marinated chicken pieces before adding them back to the sauce.

One-Pot Chicken Curry with Rice

Warm up your kitchen with this comforting One-Pot Chicken Curry with Rice, a dish that brings together tender chicken, fluffy rice, and aromatic spices in one simple pot.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
2. In the same pot, add onion and garlic, cooking until soft, about 3 minutes. Stir in curry powder, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Return chicken to the pot. Add rice, chicken broth, and coconut milk, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped cilantro before serving.

This dish stands out for its creamy coconut milk base, which perfectly balances the bold spices and tender chicken, making every bite a delightful experience.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is a dream come true for busy weeknights, blending rich spices with tender chicken for a fuss-free dinner that’s packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 cup frozen peas
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in curry powder, turmeric, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add chicken thighs, coconut milk, chicken broth, tomato paste, and brown sugar, stirring to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. Shred the chicken slightly with a fork, then stir in frozen peas. Cover and cook for an additional 10 minutes.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the slow melding of spices, creating a depth of flavor that’s usually achieved only with hours of simmering.

Tip: For an extra kick, add a diced jalapeño with the onions or a dash of cayenne pepper with the spices.

Healthy Spinach Chicken Curry

Warm up your weeknights with this Healthy Spinach Chicken Curry, a dish that’s as nourishing as it is flavorful, blending tender chicken with vibrant spinach in a creamy, spiced sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 4 cups fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add chicken pieces to the skillet, cooking until they’re no longer pink on the outside, about 5 minutes.
4. Pour in diced tomatoes and coconut milk, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
5. Add spinach, salt, and black pepper, cooking for another 5 minutes until spinach is wilted and chicken is cooked through.
6. Garnish with fresh cilantro before serving.

This curry stands out with its perfect balance of creamy coconut milk and the earthy freshness of spinach, making it a comforting yet healthy meal.

Tip: For an extra kick, add a pinch more cayenne pepper or serve with a side of hot sauce.

Spicy Jamaican Chicken Curry

Get ready to spice up your dinner routine with this Spicy Jamaican Chicken Curry, a dish that’s bursting with flavor and just the right amount of heat.

Ingredients

• 2 lbs chicken thighs, skinless and boneless
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp Jamaican curry powder
• 1 tsp ground allspice
• 1 scotch bonnet pepper, seeded and minced
• 1 cup coconut milk
• 1 cup chicken broth
• 2 potatoes, peeled and cubed
• 1 carrot, sliced
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.
3. Stir in the Jamaican curry powder, ground allspice, and scotch bonnet pepper. Cook for 1 minute until fragrant.
4. Return the chicken to the pot. Add the coconut milk, chicken broth, potatoes, and carrot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Season with salt to taste. Serve hot over rice or with flatbread.

The magic of this dish lies in the scotch bonnet pepper, which adds a unique heat that’s balanced by the creamy coconut milk. It’s a vibrant, comforting meal that transports you straight to the Caribbean.

Tip: For an extra layer of flavor, marinate the chicken in the curry powder and allspice for an hour before cooking.

Easy Chicken Korma

Warm up your kitchen with this Easy Chicken Korma, a creamy, fragrant dish that brings the flavors of India to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, mix the chicken pieces with yogurt, 1 tsp salt, 1 tsp ground cumin, and 1 tsp ground coriander. Let marinate for at least 30 minutes.
2. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until golden, about 5 minutes.
3. Stir in the minced garlic, grated ginger, remaining 1 tsp ground cumin, 1 tsp ground coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the marinated chicken to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
5. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

The magic of this Chicken Korma lies in the marination step, which ensures every bite is infused with deep, aromatic flavors. Serve it over steamed rice for a comforting meal that feels like a hug in a bowl.

Tip: For an extra layer of flavor, toast the whole spices before grinding them yourself.

Quick Chicken Curry with Yogurt

Warm up your weeknights with this Quick Chicken Curry with Yogurt, a creamy, flavorful dish that comes together in no time.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 cup water
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, mix the chicken pieces with 1/2 cup of yogurt, 1 tbsp curry powder, 1 tsp salt, and 1/4 tsp cayenne pepper. Let it marinate for 15 minutes.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Add the marinated chicken to the skillet, cooking until the chicken is no longer pink, about 5 minutes.
5. Mix in 1 tsp ground cumin and 1/2 tsp ground turmeric, then pour in 1/2 cup water. Bring to a simmer, cover, and cook for 10 minutes.
6. Remove from heat and stir in the remaining 1/2 cup yogurt. Garnish with fresh cilantro before serving.

The yogurt not only tenderizes the chicken but also adds a creamy tang that balances the spices beautifully.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using it in the marinade.

Simple Chicken Curry with Potatoes

Warm up your kitchen with this comforting Simple Chicken Curry with Potatoes, a dish that balances hearty flavors with effortless preparation.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken thighs, cut into bite-sized pieces
• 2 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the curry powder, salt, and black pepper, cooking for another minute until fragrant.
3. Add the chicken thighs, browning them lightly on all sides, about 5 minutes.
4. Mix in the potatoes, coconut milk, and chicken broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the potatoes are tender and the chicken is cooked through.
5. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk base, which perfectly melds the spices and tenderizes the chicken for a melt-in-your-mouth experience.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Easy Chicken Curry with Coconut Milk

Warm up your weeknights with this Easy Chicken Curry with Coconut Milk, a creamy, fragrant dish that comes together in just about 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
3. Add the chicken pieces to the skillet, cooking until they’re no longer pink on the outside, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to low and let it cook for 15 minutes, stirring occasionally.
5. Mix in the fish sauce, brown sugar, and lime juice. Simmer for another 5 minutes until the chicken is fully cooked and the sauce has thickened slightly.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of tangy lime and sweet coconut milk, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Quick and Spicy Chicken Curry

Craving something hearty with a kick? This Quick and Spicy Chicken Curry is your weeknight hero, ready in under 30 minutes and packed with bold flavors.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add chicken to the skillet, cooking for 5 minutes until no longer pink.
3. Stir in curry powder, cumin, salt, and black pepper, coating the chicken evenly.
4. Pour in coconut milk and chicken broth, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
5. Remove from heat and stir in lime juice. Garnish with cilantro before serving.

The magic of this curry lies in the quick simmer that melds the spices into the creamy coconut milk, creating a depth of flavor that tastes like it’s been cooking all day.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Simple Chicken Curry with Tomatoes

Warm up your kitchen with this Simple Chicken Curry with Tomatoes, a dish that balances rich spices with the bright acidity of fresh tomatoes for a comforting meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the chicken pieces to the skillet. Cook until they’re no longer pink on the outside, about 5 minutes.
4. Pour in the diced tomatoes and chicken broth. Stir in the salt and sugar. Bring to a simmer.
5. Reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

This curry stands out with its perfect blend of spices and tomatoes, creating a sauce that’s both vibrant and deeply flavorful.

Tip: For an extra layer of flavor, toast the cumin and coriander seeds before grinding them.

Easy Chicken Curry with Peas

Warm up your weeknights with this Easy Chicken Curry with Peas, a comforting dish that brings a touch of spice and sweetness to your table in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 cup frozen peas
• 1/2 cup coconut milk
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 3 minutes. Stir in the garlic, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
3. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken to the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally.
4. Add 1 cup frozen peas and 1/2 cup coconut milk, stirring to combine. Simmer for another 5 minutes until the peas are tender and the sauce has thickened slightly.
5. Garnish with 1 tbsp fresh cilantro before serving.

The creamy coconut milk balances the heat from the curry powder, creating a sauce that’s rich without being too heavy. Perfect for spooning over rice or scooping up with naan.

Tip: For an extra burst of freshness, squeeze a little lime juice over the curry just before serving.

Quick Chicken Curry with Spinach

Whip up this Quick Chicken Curry with Spinach for a comforting meal that’s packed with flavor and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 3 minutes. Stir in the garlic, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
3. Pour in the coconut milk, stirring to combine. Bring to a simmer, then return the chicken to the skillet. Cook for 10 minutes, or until the chicken is cooked through.
4. Add 2 cups fresh spinach and 1 tbsp lemon juice, stirring until the spinach is wilted, about 2 minutes.

The creamy coconut milk and vibrant spinach make this curry a colorful and satisfying dish that’s perfect for a busy weeknight.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Simple Chicken Curry with Cashews

Warm up your kitchen with this Simple Chicken Curry with Cashews, a dish that balances creamy, spicy, and nutty flavors in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1/2 cup cashews, plus extra for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the chicken pieces, stirring to coat with the spices. Cook until the chicken is no longer pink, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to low and cook, uncovered, for 20 minutes, stirring occasionally.
5. Add the cashews and simmer for another 5 minutes until the chicken is tender and the sauce has thickened slightly.
6. Garnish with fresh cilantro and extra cashews before serving.

The crunch of cashews against the creamy curry creates a delightful contrast that’s sure to impress. Serve over steamed rice for a complete meal.

Tip: For an extra layer of flavor, toast the cashews lightly before adding them to the curry.

Easy Chicken Curry with Bell Peppers

Warm up your weeknights with this Easy Chicken Curry with Bell Peppers, a dish that brings together tender chicken and crisp bell peppers in a fragrant, creamy sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add onion, bell peppers, garlic, and ginger. Cook until vegetables soften, about 4 minutes.
3. Stir in curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return chicken to the skillet. Add coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
5. Remove from heat. Stir in lime juice. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of creamy coconut milk with the bright acidity of lime, creating a sauce that’s rich yet refreshing.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using.

Quick Chicken Curry with Lentils

Warm up your weeknight dinner routine with this Quick Chicken Curry with Lentils, a hearty and flavorful dish that comes together in no time.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried lentils, rinsed
• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another minute until fragrant.
3. Add the rinsed lentils and 2 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add the chicken pieces to the pot, stirring to combine. Cover and cook for another 10 minutes, or until the chicken is cooked through.
5. Pour in the can of coconut milk, stirring well. Simmer uncovered for 5 minutes to thicken the sauce slightly.
6. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the earthy lentils and spices, creating a curry that’s both comforting and exotic. Perfect for when you’re craving something different but don’t want to spend hours in the kitchen.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Simple Chicken Curry with Yogurt Sauce

Warm up your kitchen with this comforting Simple Chicken Curry, paired with a creamy yogurt sauce that adds a refreshing twist to every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add chicken pieces, stirring to coat with spices. Cook until chicken is no longer pink, about 8 minutes.
4. Pour in coconut milk, bringing to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
5. In a small bowl, mix yogurt and lemon juice. Serve chicken curry hot, topped with yogurt sauce and garnished with cilantro.

The yogurt sauce’s tanginess perfectly balances the rich, spicy curry, creating a harmony of flavors that’s both bold and soothing.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using.

Conclusion

We hope this roundup of 20 delicious, easy chicken curry recipes spices up your meal planning! Whether you’re craving something mild or fiery, there’s a dish here for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next curry night. Happy cooking!

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