Chicken Curry Recipe | Easy Chicken Curry

Simple, Mildly Spiced Chicken Curry recipe – A Comforting Classic You’ll Want to Cook Again and Again

There’s something unbelievably comforting about a good chicken curry. It’s warm, gently spiced, rich without being heavy and packed with flavour without being overpowering. Best of all, you don’t need a long list of hard-to-find ingredients or restaurant skills to make this mouthwatering chicken curry recipe at home.

I designed this chicken curry recipe to be simple, approachable and perfect for beginners while still delivering that slow-cooked, home-style flavour. Whether you’re cooking for family, friends or just for yourself, this mildly spiced chicken curry is the kind of dish that makes people feel at home.

What Is a Chicken Curry?

At its heart, a chicken curry is a dish where pieces of chicken are gently cooked in a spiced sauce made from onions, garlic, ginger and a blend of spices. The word “curry” doesn’t refer to a single spice but rather it describes a cooking method where spices are toasted and bloomed in oil before liquid and protein are added.

A good mild chicken curry should be aromatic rather than fiery. You should taste warmth from spices like cumin and coriander, sweetness from onions and tomatoes  and richness from slow simmering, without overwhelming chilli heat.

The History of Chicken Curry

That said, adding more chilli heat is really down to you, so if you like your curries spicy… it’s all in your hands.

The story of chicken curry goes back thousands of years and crosses continents.

Long before the word “curry” existed, people in the Indian subcontinent were cooking spiced stews using stone-ground spices, herbs and slow-simmered meats. These dishes varied widely by region, using local ingredients and cooking styles.

The word “curry” itself was popularised by the British during colonial times. It likely comes from the Tamil word kari, meaning “sauce” or “relish.” When British traders and colonisers encountered Indian spiced dishes, they adopted and generalised them under the term “curry.”

As people migrated across the world, chicken curry travelled with them. Today, you’ll find versions in:

• India
• Pakistan and Bangladesh
• Thailand and Malaysia
• The Caribbean
• The United Kingdom

In the UK especially, chicken curry evolved into a gentler, creamier style to suit local tastes — which is the inspiration for this mildly spiced version.

Ingredients

For this chicken curry recipe, I have made things as simple as I can. You can substitute 2 tbsp of garlic and ginger paste if you have some on hand for the minced garlic and ginger in the recipe. Be sure to get everything laid out and ready before you start cooking. Please check the printable recipe card at the bottom of this page for ingredient measurements.

See recipe card for quantities.

• Boneless chicken thighs or breast, cut into chunks
• Vegetable oil
• Medium onions
• Garlic
• Ginger
• Ground turmeric
• Ground cumin
• Ground coriander
• Mild curry powder
• Chopped tomatoes
• Coconut milk or single cream
• Chicken stock
• Salt and black pepper to taste
• Fresh coriander to garnish (optional)

Step by step photos

Check out my step by step photos below to see how easy it is to make this chicken curry at home! Ingredient measurements are in the printable recipe card at the bottom of this page.

1. Step 1: Heat the oil in a large pan over medium heat. Add the chopped onions and cook slowly for about 8–10 minutes, until soft, translucent and lightly golden. This step builds the sweetness and flavour base of your chicken curry.

2. Step 2: Stir in the garlic and ginger and cook for about a minute or until fragrant.

3. Step 3: Add turmeric, cumin, coriander and curry powder. Cook for 30–60 seconds, stirring constantly. This step wakes up the spices and gives your chicken curry depth of flavour.

4. Step 4: Stir in the chicken to coat the meat with this base masala in the pan.

5. Step 5: Pour in the passata or chopped tomatoes and stock and bring to a simmer. Cook for 5 minutes or until the chicken begins to turn white on the outside.

6. Step 6: Cover loosely and cook for 15 minutes, stirring occasionally.

7. Step 7: Then stir in the coconut milk or cream and simmer gently for another 10 minutes. The sauce should become rich, slightly thick and glossy.

8. Step 8: Season with salt and black pepper. Garnish with fresh coriander just before serving. Serve your chicken curry with steamed rice, naan or chapati.

Final Thoughts

A simple chicken curry like this proves that you don’t need complicated ingredients or fiery heat to create something truly satisfying. This is food that comforts, nourishes and brings people together.

Whether you’re cooking for your family, meal-prepping for the week, or just craving something warm and familiar, this mildly spiced chicken curry deserves a place in your recipe collection.

Once you’ve mastered this version, you can start playing with spices, adding vegetables, or turning up the heat, but this gentle, flavourful base will always serve you well.

FAQ

Looking for other curry recipes like this? Try these:

Pairing

Rice always goes well with chicken curry!

Have you tried this chicken curry recipe?

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Yield: 4

Chicken Curry

This chicken curry might be simple but it’s also delicious. You can make it in less than an hour. It’s perfect for beginners and pros!

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Ingredients

• 600g (1.3 lb) boneless chicken thighs or breast, cut into chunks
• 2 tbsp vegetable oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp mild curry powder
• 400g (14 oz) chopped tomatoes (canned)
• 200ml (¾ cup) coconut milk or single cream
• 150–200ml chicken stock
• Salt and black pepper to taste
• Fresh coriander to garnish (optional)

Instructions

1. Heat the oil in a large pan over medium heat. Add the chopped onions and cook slowly for about 8–10 minutes, until soft, translucent and lightly golden. This step builds the sweetness and flavour base of your chicken curry.
2. Stir in the garlic and ginger and cook for about a minute or until fragrant.
3. Add turmeric, cumin, coriander and curry powder. Cook for 30–60 seconds, stirring constantly. This step wakes up the spices and gives your chicken curry depth of flavour.
4. Add the chicken pieces and stir well to coat them in the sauce. Cook for 5 minutes so they begin to turn white on the outside.
5. Pour in the chicken stock. Bring to a gentle simmer, cover loosely and cook for 15 minutes, stirring occasionally. Then stir in the coconut milk or cream and simmer gently for another 10 minutes. The sauce should become rich, slightly thick and glossy.
6. Season with salt and black pepper. Garnish with fresh coriander just before serving. Serve your chicken curry with steamed rice, naan or chapati.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:

Calories: 497Total Fat: 32gSaturated Fat: 15gUnsaturated Fat: 18gCholesterol: 183mgSodium: 281mgCarbohydrates: 16gFiber: 5gSugar: 5gProtein: 40g

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