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A close-up shot of the creamy chicken curry simmering in a pan, showing tender pieces of chicken in a rich, orange-hued sauce.

Chicken Curry Recipe (Easy & Creamy)

This easy and creamy chicken curry recipe delivers rich, aromatic flavor in under an hour. Perfect for a weeknight dinner, this dish features tender chicken in a savory, coconut milk-based sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 tablespoons curry powder mild or hot
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice, for serving

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Knife and Cutting Board

Method
 

  1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
  2. Bloom the Spices: Add the curry powder, turmeric, cumin, garam masala, and cayenne pepper (if using) to the skillet. Stir constantly for about 1 minute. This step, known as "blooming," is crucial for unlocking the full flavor of the spices.
  3. Combine Ingredients: Pour in the crushed tomatoes, full-fat coconut milk, and tomato paste. Add the sugar, salt, and pepper. Stir everything together until the sauce is well combined and smooth.
  4. Cook the Chicken: Add the cubed chicken to the skillet, stirring to coat each piece in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
  5. Finish and Serve: Uncover the skillet and let the sauce simmer for another 5 minutes to thicken slightly. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot over basmati rice.

Notes

Don't rush sautéing the onions; this builds a crucial flavor base.
Use full-fat coconut milk for the richest, creamiest sauce.
The curry's flavor deepens and tastes even better the next day.