Easy Chicken Curry

This simple chicken curry (and when I say simple, I mean really simple) is the perfect meal for a busy weeknight – full of flavor, creamy, and gently spiced to satisfy everyone at the dinner table. And the best part? It’s perfect for meal-prep and can be frozen!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🍚 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes

This chicken curry offers a comforting, Malaysian-inspired meal in under an hour, with most of the cooking time being hands-off. It’s a dinner recipe that you’ll love for its simplicity and ease.

Made with juicy chicken thighs, aromatic spices, and creamy coconut cream, it’s flavorful yet mild enough for most taste buds. The optional star anise and cinnamon add an authentic warmth. Flavor-wise, this curry leans more towards Southeast Asian rather than Indian.

Each serving is packed with protein (about 34g per serving, 360 calories), making it a wholesome and satisfying meal. It’s also freezer-friendly, perfect for meal prep or a cozy dinner.

🍛 For more curry recipes, try Thai fish curry (also super easy!), curry meatballs, pumpkin chicken curry, Japanese curry, chicken tikka masala, or paneer curry and coconut tofu curry for a plant-based option.

What You’ll Need

Here are the ingredients you’ll need for this chicken curry recipe. Find the full measurements in the recipe card below.

• Chicken thighs: Juicy and tender, perfect for curries. I use boneless, skinless thighs. You can substitute with chicken breast or firm tofu for a lighter or vegetarian alternative.
• Quick curry paste: Onion, garlic, and ginger form the flavor base for most curries, along with mild curry powder, fish sauce, and a bit of water.
• Salt and chicken stock: For seasoning and depth of flavor. Use low-sodium stock to control the saltiness.
• Star anise and cinnamon stick: These spices are optional but add a warm, Malaysian-inspired aroma. If unavailable, you can skip them, but I highly recommend using them.
• Brown sugar: Balances the spices and salt with a touch of sweetness.
• Coconut cream: Provides creamy richness with a hint of sweetness. While coconut milk works, cream adds a luxurious touch.

How To Make Chicken Curry

Here are step-by-step photos and instructions for making chicken curry on the stovetop, as well as in a slow cooker and pressure cooker. The full recipe and nutritional information can be found below.

Stovetop Instructions:

1. Prepare chicken: Cut the thighs in half and season with salt.
2. Make curry paste: Blend all paste ingredients until smooth. You can use a blender, food processor, or immersion stick.
3. Cook paste: Heat oil in a deep pan, sauté the paste with star anise and cinnamon for 3-4 minutes.
4. Cook chicken: Add the chicken and stir through the paste.
5. Simmer: Add stock, coconut cream, and brown sugar. Simmer covered for 30 minutes, stirring halfway. Uncover and cook for an additional 5-10 minutes.
6. Serve: Enjoy over rice, noodles, or vegetables like cauliflower rice.

Instant Pot:

1. Use the Sauté mode to cook the paste.
2. Add chicken, stock, coconut cream, and sugar. Cook on high pressure for 10 minutes. Allow for natural release of pressure. Switch back to Sauté mode for 10 minutes, stirring frequently to reduce the liquid slightly.

Slow Cooker:

1. Skip sautéing; blend the paste directly with stock, coconut cream, and sugar.
2. Add chicken and spices. Cook on low for 6-8 hours or on high for 4-5 hours.

Watch The Video

Recipe Tips

• Add extra vegetables like carrots, bell peppers, or potatoes for more substance.
• Top with fresh cilantro, lime wedges, or sliced chili for a burst of color and freshness.
• For a spicier kick, use medium curry powder or a pinch of chili flakes.

Serving Suggestions

Enjoy this chicken curry over fluffy jasmine rice, quinoa, or rice noodles. For a lighter option, try coconut cauliflower rice, zucchini noodles, or roasted vegetables on the side. Pair it with your favorite greens or explore new Asian vegetables. Don’t forget to serve with naan or crusty bread for dipping!

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