Easy Chicken Curry Recipe (2024)

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Chal Pivik

Yes, agreed. Thai curry paste is worth seeking out, preferably made with kefir lime leaf and shrimp paste. Salmon filet cut into pieces is delicious too. Grating in lime zest makes it maddeningly flavorful. After heat is turned off, squeeze in lime juice and stir in chopped fresh cilantro.

Vinay

To take this up a notch, add ginger, garlic, while you saute the onions. When you add coconut milk, add some red pepper, peppercorn, and if you want it really spicy, some split green chilis. Finally at the end add fresh coriander leaves. Another way to do this is to marinate chicken for an hour or with above spices and some yogurt and lemon. Have fun experimenting.

Mary

For greater depth of flavour, cook the onions till very soft and a little browned, and simmer the coconut milk for a few minutes until it's thicker. Maybe other curry spices instead of just curry powder? Turmeric, cayenne, cumin?

Chris Salmon

I made this using a recipe for curry powder from a 1971 cookbook called "The Grub Bag" by Ita Jones. It makes a slightly sweet curry that my family likes and that works really well in this dish:1/2 tsp. ginger1/2 tsp. cinnamon1/2 tsp. cardamom1 tsp. coriander1 tsp. turmeric1 tsp. cumin2 tsp. chili powderA more purist cook than I am could grind the spices, but I've always used powdered versions and it comes out fine.

Scott

I added about 1 tsp more curry and about 1 tsp cumin - I think I might just be a curry snob but I'd say there's more to curry than to think you can make it "easy." Consider curry paste as an alternative.

Joe

Thanks to readers suggestions, to give the recipe more kick, I added several tablespoons of freshly ground ginger root, several tablespoons of chopped garlic, freshly ground cumin and coriander which I added to the oil to heat up for a few minutes before adding the chopped onion. After the onions were browned, I added several teaspoons of turmeric. We were delighted with the results.

Leslie Talmadge

I love this very simple recipe...it's even better with chopped red peppers.

Jason

Add:1 red bell2-3 cloves garlic mincedSpices use:5 ts curry2 ts garam masala1/8 ts cayenneCook chicken in veggies and spices before adding coconut milk. Used 1 can of coconut milk.

Colin

Thanks for your comments; I like the idea of adding garlic and ginger. But your suggestion to “sous vide or IP the whole thing” meant nothing to me. Using those terms/abbreviations without explanation doesn’t help those of us who are new to cooking or simply not familiar with those techniques (?).

Monica

Disappointingly bland, even though I used a lot more curry powder than the recipe called for. Next time I would add garlic, maybe some ginger, definitely more spices, and I might brown the chicken with the onions and garlic before adding the coconut milk. Also chicken takes much longer to cook than 6 minutes! It was easy to make but not sure it was worth it in the end.

Nancy Newell

Instead of curry powder buy curry paste... Mae Ploy Curry Paste is great to have on hand and comes in several options (yellow, red, green, Massaman etc). Even though I use the paste I start with chopped garlic and fresh ginger, then the onion. This has been one an easy weeknight dish of ours for years. Try the suggested recipe and then experiment from there.

Victoria

This is one of the simplest and most delicious recipes to make.
I used "light" coconut milk, which has 60 percent less fat than regular, and garnished with chopped basil. The recipe, to me, is perfect as is, but, of course, other spices can be added as desired.

Bernard Farrell

I used both curry powder (generic) and Penzey's Garam Masala, one tsp of the latter. Plus about a teaspoon of coconut aminos.As the local supermarket was out of chicken (!) I used a pork roast instead. I used a single Spanish onion and would use two the next time.All of us demolished it in a single sitting. I'd probably add more Garam Masala next time to perk up the flavor more.

Christian

Added red peppers after the onions had cooked down and slightly browned, cooked the onions with two cloves of garlic. Substituted red Thai curry paste for curry powder, and added way more than called for - probably 2.5 tbsp, could have used more. A little turmeric with it, and lime zest and juice as others have suggested. Served over rice noodles. Delicious.

Travis Creston

The best garnish & easy to find is equal parts cilantro, basil & mint. Then top with chopped peanuts!!! Game changer.

Renée

Grated ginger and garlic, plus spinach, chick peas and paneer cheese for a delightful veggie dinner.

TeK

Needs to be spiced up more so definitely add your own spices like a little more curry and maybe even a seven spice mix

kristin.j.g

This is so good for being so fast and easy. I did add about 1 tbsp each of minced garlic and ginger towards the end of cooking the onions. I added some garbanzo beans and a little cayenne pepper and a little coconut aminos. Yum!

Joan Pachner

Delicious but did have to increase spice, as others suggested.Sauteed onion and used 1 T curry, 2 tsp cumin, tumeric, ginger, 2 cloves garlic. After adding coconut milk, added red pepper, and jalapeno (no seeds). Ended up quickly toasting cumin and coriander seeds and grinding some more into the mix, and then toasting some black mustard seeds and tossing them in as well. The final result was really good. Looking forward to leftovers.

Bibi

I would just brown the chicken first. Remove. Do the onions, etc., and add chicken back as instructed.

Cora

I use coconut oil instead of corn or vegetable or canola. More intense coconut flavor and better got you.

FH Cyclist

This is good & easy but like many have said…. Needs more spice. Will try adding ginger and another 1 or 2 tsp of curry powder.

Sandy

Not enough curry. Pan fry the curry first to release flavors.

azh

I added 5 garlic cloves, fresh chopped ginger, cayenne, turmeric, cumin, Garam masala, and way more curry powder both regular and spicy. Still didn’t seem like enough to take this dish to the next level but was decent enough. The cool time on the chicken was not enough, the key is the size you cut the chicken.

KKB

Add japs and a red bell pepper

needs more and sear the chicken!

Must sear chicken advance. Otherwise comes out rubbery from just being boiled in the coconut milk. It was overall kinda bland. Ginger would have been good.

TaiL

This has become a true staple in my home! I agree with other posters that it's nowhere near spicy enough. But it's the quintessential NYTimes Cooking recipe in that it offers the technique and allows you to play once you know what you're doing. I've added lentils, carrots, chicken, tofu, cauliflower, spinach, ready to try shrimp, beef, and all kinds of other delicious ingredients. We add a lot of garlic, extra curry powder (Hot and Vadouvan), and we use Momofuku Chili Crunch, Weeknight heaven.

Kris

Followed some of the comment recs. Added ginger and garlic a few minutes after the onion. Used 2 tbsp Thai green curry paste, about a pound of shrimp (cut in half for kid-friendly bites) and stirred in spinach at the end. Fabulous flavor.

Dianne

My grandson and I loved this! We have a new favorite. I served it over rice with sweet potato on the side. Watermelon and grapes cooled it for dessert. I'll definitely make this again.

Steve Walton

The chicken is not cooked in the first step, and cooks for six minutes in the second step. So the chicken chunks must be already cooked, right?

Powell

No. The chicken is cut into chunks so it will cook in a short period. 3-6 minutes might be right or longer depending of the chicken size, the heat level etc. This is a simple recipe. Good luck.

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Easy Chicken Curry Recipe (2024)

FAQs

What are the secret ingredients to a good curry? ›

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

How can I make chicken curry taste better? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

What makes a perfect curry? ›

Tips for the Perfect Curry
  1. Use fresh spices. For the best results, always try to use fresh spices. ...
  2. Give the spices a toast. ...
  3. Wrap up your whole spices. ...
  4. Blitz your tomatoes. ...
  5. Onions are the key. ...
  6. Don't overcook your chicken. ...
  7. Keep your garlic and ginger fresh. ...
  8. Add exciting toppings.

Do you have to cook chicken before adding it to curry? ›

The chicken can be added cold to the curry you are cooking. It will heat through quickly over the heat and in the sauce you are cooking.

What is the most important spice in curry? ›

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

What are the 5 spices in a curry? ›

The Essential Five Spices are:
  • Cumin seeds.
  • Coriander seeds.
  • Black mustard seeds.
  • Cayenne pepper.
  • Turmeric.

What vegetables go in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

What gives curry chicken its flavor? ›

Spices: The right combination of spices is crucial for a delicious curry. Common spices include cumin, coriander, turmeric, chili powder, and garam masala.

What can I add to curry to make it tastier? ›

Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice. Add umami ingredients sparingly to your curry dish for a deepened and elevated flavour.

How is curry made from scratch? ›

Directions
  1. Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. ...
  2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. ...
  3. Add chicken pieces, tomato paste, yogurt, and coconut milk. ...
  4. Remove bay leaf, and stir in lemon juice and cayenne pepper. ...
  5. Serve hot and enjoy!
Feb 22, 2023

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Should I blend onions for curry? ›

If you purée it first, you will have to dries up most of that flavor to cook onions. I suggest just chop and cook them till done and purée / blend after to bring out a smooth curry base. *If adding tomatoes, cook that in first and then blend.

Can I put raw chicken into a curry sauce? ›

This can be done by using the right temperature and cooking method. Yes, it is generally safe to cook raw chicken in sauce. As long as the chicken is cooked to an internal temperature of at least 165°F and the sauce is heated to a safe temperature, it is safe to eat.

Why is my chicken curry not tasty? ›

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.

Can you put raw chicken straight into a curry? ›

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

What is the key ingredient in many curry? ›

The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes. Usually, curries are prepared with a protein too, such as chicken, lamb, beef, tofu, chickpeas, or lentils.

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