This easy chicken curry with curry powder turns a handful of pantry staples into a creamy, golden curry with tender pieces of chicken thigh. It makes two generous bowls in one skillet, and it is on the table in about 30 minutes. The trick is giving the curry powder two minutes in the hot pan before the coconut milk goes in, so the spices taste toasted and rounded instead of raw and dusty. I built it around one jar of curry powder so a cozy curry night for two never needs a long spice list.
Why you’ll like it
- Made for two: 12 ounces of chicken thighs makes two hearty bowls with rice.
- One skillet, about 30 minutes: everything cooks in the same pan, from the onion to the finished sauce.
- One spice jar: curry powder does the work of a whole row of spices.
- Creamy but not heavy: coconut milk and broth together make a silky sauce that is not too rich.
- Adjustable heat: choose mild or hot curry powder to suit your table.
- Good leftovers: it keeps in the fridge for a few days and freezes well.
What makes it work
Toasting the curry powder. Curry powder is a blend of ground spices, and ground spices taste flat until they meet hot fat. Stirring it into the pan with the chicken and tomato paste for two minutes wakes up the flavor and coats every piece of chicken before any liquid goes in.
Chicken thighs. Thighs stay juicy through a simmer and forgive a few extra minutes, which makes them the easiest choice for a curry. They also have more flavor than breast.
Coconut milk plus broth. Full-fat coconut milk brings creaminess, and broth thins it just enough to simmer into a sauce that coats rice without being heavy. A spoonful of tomato paste adds depth and color and helps the sauce thicken.
An uncovered simmer. Leaving the lid off lets the sauce reduce while the chicken cooks through, so both are ready at the same time.
How it is sized for two
Most curry recipes are written for four to eight people. This one uses 12 ounces of boneless chicken thighs with 3/4 cup each of coconut milk and broth, which gives two full bowls with enough sauce to soak into a pile of rice. A 10-inch skillet is the right size: the chicken fits in a single layer to brown, and the sauce stays deep enough to simmer gently instead of evaporating too quickly.
A standard can of coconut milk holds more than you need here. Pour the rest into a covered container and refrigerate it, or freeze it in portions so the next curry night is even quicker.
Ingredients for easy chicken curry
Exact amounts are in the recipe card below. A few notes help with shopping and swaps.
- Curry powder: any brand works. Mild curry powder gives a gentle, family-friendly curry; hot curry powder brings real heat. Brands differ in saltiness too, which is why the salt goes in at the end.
- Chicken thighs: boneless, skinless thighs cut into bite-size pieces. See the variations for chicken breast.
- Coconut milk: full-fat canned coconut milk gives the creamiest sauce. Stir the can well before measuring, because the cream separates as it sits.
- Chicken broth: low-sodium broth keeps the salt in your control.
- Onion, garlic and ginger: the aromatic base. Fresh ginger is worth buying; 1 teaspoon grated is plenty.
- Tomato paste: 1 tablespoon deepens the color and flavor. Freeze the rest of the tube or can in spoonfuls.
- Peas and cilantro: frozen peas add color and sweetness, and cilantro adds freshness at the end.
How to make easy chicken curry
- Soften the onion, garlic and ginger in oil.
- Cook the chicken until it is no longer pink outside.
- Toast the curry powder and tomato paste with the chicken.
- Simmer with coconut milk and broth until thick and the chicken reaches 165°F.
- Stir in the peas and salt.
- Finish with cilantro and serve over rice.
Step-by-step notes
Softening the aromatics. Three minutes over medium-high heat is enough for the onion to turn soft and translucent. Keep stirring so the garlic does not brown.
Toasting the spices. Once the curry powder goes in, stir constantly. The mixture will look dry and paste-like and smell deeply fragrant. Two minutes is enough; any longer and the spices can scorch.
Simmering. After you add the liquids, scrape the bottom of the pan to lift any browned bits into the sauce. Simmer uncovered for 10 to 12 minutes. The sauce is ready when it coats the back of a spoon, and the chicken is done when a piece reads 165°F in the center.
Seasoning. Taste after the peas are hot. Some curry powders are salty and some are not, so add salt a pinch at a time until the flavors pop.
Tips for the best results
- Cut the chicken into even pieces so they finish cooking at the same time.
- Measure the spices before you start; the toasting step moves quickly.
- Keep the simmer lively but not boiling hard, so the coconut milk stays smooth.
- Cook the rice first or at the same time, so everything is ready together.
- Finish with a squeeze of lime if you have one; it brightens the sauce.
Variations
- Chicken breast: brown the pieces first, set them aside, and return them to the sauce for the last 5 minutes of simmering so they stay tender.
- Light coconut milk: it works, but the sauce will be thinner; simmer a few minutes longer.
- More vegetables: add a handful of baby spinach with the peas, letting it wilt for a minute.
- Already-cooked chicken: if you have cooked chicken to use up, the leftover chicken curry for two is built for exactly that.
What to serve with it
A bowl of chicken curry over rice is one of those simple dinners that feels comforting at the end of a long day, and it is easy to share straight from the skillet.
- Steamed white or basmati rice to catch the sauce.
- Warm naan or flatbread for dipping.
- A cool cucumber and yogurt salad on the side.
- Lime wedges and extra cilantro at the table.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days. The curry also freezes well for up to 3 months; thaw it overnight in the fridge. Reheat gently on the stovetop with a splash of water, stirring, until it is hot throughout and reaches 165°F.
One skillet, one jar of curry powder and a pot of rice is all it takes. Spoon it into two bowls and dig in while it is hot.
Frequently asked questions
Can I make this chicken curry less spicy?
Yes. Use mild curry powder, which gives flavor without much heat, and serve it with plain rice and a cool yogurt salad on the side.
What can I substitute for curry powder?
Curry powder is the heart of this recipe, so a substitute changes the dish. If you have other ground spices, a mix of cumin, coriander, turmeric and a pinch of chili is the closest pantry swap.
Can I freeze chicken curry?
Yes. Freeze it in a covered container for up to 3 months, thaw it overnight in the fridge, and reheat it gently until it reaches 165°F.
What vegetables can I add to chicken curry?
Peas are already in, and baby spinach stirs in easily at the end. Keep additions quick-cooking so the timing stays the same.
Can I use chicken breast instead of thighs?
Yes. Brown the breast pieces first, set them aside and return them for the last 5 minutes of simmering, so they cook through without drying out.
Print
Easy Chicken Curry for Two (with Curry Powder)
- Total Time: 30 minutes
- Yield: 2 servings
Description
An easy chicken curry for two made with curry powder: chicken thighs simmered in coconut milk and broth with onion, garlic and ginger, finished with peas and cilantro.
Ingredients
- 1 tablespoon neutral oil
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 12 ounces boneless skinless chicken thighs, cut into bite-size pieces
- 1 1/2 tablespoons curry powder, mild or hot
- 1 tablespoon tomato paste
- 3/4 cup full-fat coconut milk, stirred
- 3/4 cup low-sodium chicken broth
- 1/4 teaspoon salt, plus more to taste
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes, until the onion is soft and translucent.
- Add the chicken and cook, stirring, for 3 to 4 minutes, until the outside is no longer pink.
- Sprinkle in the curry powder, add the tomato paste and stir constantly for 2 minutes, until the spices smell toasty and coat the chicken.
- Pour in the coconut milk and broth, scrape up any browned bits and bring to a simmer. Lower the heat to medium and simmer, uncovered, for 10 to 12 minutes, stirring now and then, until the sauce thickens and the chicken reaches 165°F.
- Stir in the salt and peas and cook for 2 minutes, until the peas are hot. Taste and add more salt if needed.
- Sprinkle with cilantro and serve over rice.
Notes
Equipment: 10-inch skillet or saute pan, wooden spoon, instant-read thermometer
- Curry powders vary in heat and saltiness; use mild for a gentle curry and hot for more heat, and add salt at the end after tasting.
- Chicken breast works: brown the pieces first, set them aside, and return them for the last 5 minutes of simmering so they stay tender.
- Leftover coconut milk: transfer the rest of the can to a covered container and refrigerate, or freeze it in portions for the next curry.
- Light coconut milk makes a thinner sauce; simmer a few minutes longer to thicken it.
- Doneness: The chicken is done at 165°F, and the sauce is ready when it coats the back of a spoon.
- Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water until hot throughout (165°F).
- Cook the chicken to 165°F.
- Do not leave the curry at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
