Keen for a delicious dinner but short on time? You’re in luck! We’ve gathered 20 quick and easy chicken curry recipes that deliver big flavor with minimal effort. From creamy coconut curries to spicy classics, these dishes are perfect for busy weeknights when you crave something comforting and satisfying. Get ready to transform your dinner routine—let’s dive into these mouthwatering recipes!
Creamy Coconut Chicken Curry
Keeping my kitchen warm and fragrant is one of my favorite ways to end a busy day, and this creamy coconut chicken curry has become my go-to comfort meal. I first discovered this recipe during a rainy weekend when I was craving something cozy but didn’t want to spend hours cooking—it’s surprisingly simple and always hits the spot.
Ingredients
– Boneless chicken thighs – 1 lb
– Coconut milk – 1 (14 oz) can
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb boneless chicken thighs and cook for 6 minutes, flipping once, until golden brown on both sides. (Tip: Don’t overcrowd the pan—this ensures a crisp exterior.)
3. Reduce heat to medium and sprinkle 2 tbsp curry powder evenly over the chicken, stirring for 30 seconds to toast the spices.
4. Pour in 1 (14 oz) can coconut milk and 1 tsp salt, stirring to combine.
5. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. (Tip: If the sauce splits, whisk vigorously to re-emulsify.)
6. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer. (Tip: Let it rest for 3 minutes off heat for juicier results.)
Looking at the finished dish, the curry boasts a velvety texture with tender chicken that practically falls apart. I love serving it over jasmine rice to soak up every bit of the aromatic sauce, or with naan for a fun, hands-on meal that always impresses guests.
Spicy Thai Green Chicken Curry
My kitchen always smells incredible when I’m making this curry—it’s become my go-to comfort food on chilly evenings when I want something that warms me from the inside out. There’s something magical about how the spicy, aromatic flavors come together in this dish that makes it feel both exotic and completely familiar at the same time.
Ingredients
– Chicken breast – 1 lb
– Green curry paste – 3 tbsp
– Coconut milk – 1 can (13.5 oz)
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Vegetable oil – 1 tbsp
– Thai basil – ¼ cup
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden brown.
4. Push chicken to one side of the skillet and add 3 tbsp green curry paste to the empty space.
5. Toast the curry paste for 1 minute, stirring constantly, until fragrant—this deepens the flavor significantly.
6. Pour in the entire can of coconut milk and stir to combine with the curry paste.
7. Add 1 tbsp fish sauce and 1 tsp brown sugar, stirring until sugar dissolves completely.
8. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
9. Simmer uncovered for 12-15 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
10. Stir in ¼ cup Thai basil leaves and cook for 1 more minute until just wilted.
11. Remove from heat and let rest for 2 minutes before serving—this allows the flavors to meld together perfectly.
Vibrant and aromatic, this curry has a beautiful balance of creamy coconut milk against the spicy kick of green chilies. The chicken stays wonderfully tender while soaking up all those complex Thai flavors, and I love serving it over jasmine rice to catch every last drop of the fragrant sauce.
Simple Tomato-Based Chicken Curry
Perfect for those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen, this simple tomato-based chicken curry has become my go-to recipe. I actually discovered this method when I was trying to use up leftover tomato sauce from pasta night, and now it’s a family favorite that comes together in under 30 minutes.
Ingredients
- Chicken breast – 1 lb
- Olive oil – 2 tbsp
- Onion – 1 medium
- Garlic – 3 cloves
- Tomato sauce – 1 cup
- Coconut milk – ½ cup
- Curry powder – 2 tsp
- Salt – 1 tsp
Instructions
- Cut 1 lb chicken breast into 1-inch cubes.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Add chicken cubes and cook for 5-6 minutes, turning occasionally until all sides are golden brown.
- Remove chicken from skillet and set aside on a plate.
- Dice 1 medium onion into ¼-inch pieces.
- Mince 3 cloves garlic.
- Add diced onion to the same skillet and cook for 4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in 2 tsp curry powder and toast for 30 seconds to release its flavors.
- Pour in 1 cup tomato sauce and ½ cup coconut milk, stirring to combine.
- Return chicken to the skillet and bring sauce to a gentle bubble.
- Reduce heat to low, cover, and simmer for 12 minutes.
- Stir in 1 tsp salt until fully dissolved.
Last night I served this over jasmine rice, and the creamy tomato sauce soaked into every grain beautifully. The chicken stays incredibly tender while the curry powder gives just enough warmth without being overwhelming – it’s the kind of dish that makes everyone ask for seconds before they’ve finished their first helping.
One-Pot Garlic Butter Chicken Curry
Kind of like that cozy blanket you reach for on a chilly evening, this One-Pot Garlic Butter Chicken Curry is my go-to comfort dish when I want something deeply satisfying without a mountain of dishes. I actually started making it on busy weeknights when my patience for cleanup was at an all-time low, and it’s since become a family favorite. The aroma alone is enough to make everyone gather in the kitchen, wondering what’s for dinner.
Ingredients
– Chicken thighs – 1.5 lbs
– Unsalted butter – 4 tbsp
– Garlic – 6 cloves
– Yellow onion – 1 medium
– Curry powder – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with the salt and black pepper.
3. Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Place the chicken thighs skin-side down in the pot and cook for 6-7 minutes without moving them to get a golden-brown sear.
5. Flip the chicken thighs and cook for another 5-6 minutes until browned on the other side.
6. Remove the chicken from the pot and set it aside on a plate.
7. Reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter to the same pot.
8. Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
9. Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
10. Sprinkle the curry powder over the onion and garlic mixture and stir constantly for 30 seconds to toast the spices.
11. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
12. Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
13. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 20 minutes.
14. Remove the lid and stir in the heavy cream until fully incorporated.
15. Simmer uncovered for another 5 minutes to allow the sauce to thicken slightly. Zesty and rich, the final sauce clings beautifully to the tender chicken, with the garlic and butter creating a luxurious base that’s neither too heavy nor too thin. I love serving it over a bed of fluffy jasmine rice to soak up every last drop, or sometimes with naan for a truly hands-on meal.
Slow Cooker Honey Chicken Curry
Pulling out my slow cooker on busy weekdays has become my secret weapon for getting a delicious dinner on the table with minimal effort. This honey chicken curry is one of my absolute favorites—it fills the whole house with the most incredible aroma, and my family starts hovering in the kitchen hours before it’s ready! I love that I can just toss everything in the pot in the morning and come home to a meal that tastes like I’ve been cooking all day.
Ingredients
– Chicken thighs – 2 lbs
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Curry powder – 2 tbsp
– Honey – ¼ cup
– Coconut milk – 1 (14 oz) can
– Chicken broth – 1 cup
– Salt – 1 tsp
Instructions
1. Place 2 lbs of chicken thighs in the bottom of your slow cooker insert.
2. Add 1 large chopped onion and 4 minced garlic cloves over the chicken.
3. Sprinkle 2 tbsp curry powder and 1 tsp salt evenly over the chicken and vegetables.
4. Pour ¼ cup honey, 1 can of coconut milk, and 1 cup of chicken broth over everything in the slow cooker.
5. Stir all ingredients gently with a wooden spoon to combine, making sure the chicken is submerged in the liquid.
6. Cover the slow cooker with the lid and cook on LOW heat for 6 hours. (Tip: Resist the urge to lift the lid during cooking—this lets heat escape and increases cooking time.)
7. After 6 hours, remove the lid and use two forks to shred the chicken directly in the slow cooker. (Tip: The chicken should fall apart easily—if it doesn’t, cook for another 30 minutes before checking again.)
8. Stir the shredded chicken back into the sauce and let it sit for 10 minutes to absorb the flavors. (Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during this resting period.)
Just imagine tender, fall-apart chicken swimming in a creamy, slightly sweet curry sauce that’s perfect for soaking up with fluffy rice or scooping with naan. The honey adds this beautiful caramelized sweetness that balances perfectly with the warm curry spices, making it a dish that even my pickiest eater happily devours.
Easy Yogurt-Marinated Chicken Curry
Busy weeknights call for meals that come together quickly but taste like they simmered for hours. This yogurt-marinated chicken curry has become my go-to solution when I want something comforting without spending all evening in the kitchen. I actually discovered this method when I accidentally left chicken in yogurt overnight and was amazed by how tender it became.
Ingredients
Chicken thighs – 1.5 lbs
Plain yogurt – 1 cup
Curry powder – 2 tbsp
Garlic – 3 cloves
Onion – 1 medium
Coconut milk – 1 can (13.5 oz)
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Combine 1 cup yogurt, 2 tbsp curry powder, and minced garlic in a large bowl. 2. Add 1.5 lbs chicken thighs to the yogurt mixture, ensuring each piece is fully coated. 3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (tip: marinating overnight makes the chicken incredibly tender). 4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. 5. Add diced onion and cook for 5 minutes until translucent and slightly golden. 6. Remove chicken from marinade, shaking off excess, and add to the skillet. 7. Cook chicken for 6 minutes per side until golden brown (tip: don’t overcrowd the pan—work in batches if needed). 8. Pour in 1 can coconut milk and 1 tsp salt, scraping any browned bits from the bottom. 9. Reduce heat to low, cover, and simmer for 25 minutes until chicken reaches 165°F internally (tip: use a meat thermometer for perfect doneness every time). 10. Remove from heat and let rest for 5 minutes before serving. You’ll love how the yogurt creates the most tender chicken that practically falls apart, while the coconut milk gives the sauce a creamy richness that’s neither too heavy nor too thin. Yesterday I served it over cauliflower rice for a lighter meal, but it’s equally fantastic with naan for soaking up every last bit of that flavorful sauce.
Quick Chickpea and Chicken Curry
Unbelievably, this quick chickpea and chicken curry has become my go-to weeknight dinner after a long day at work—it’s the kind of comforting meal that feels like a warm hug without requiring hours in the kitchen. I first whipped it up on a hectic Tuesday when my pantry was nearly bare, and now it’s a staple I make at least twice a month, often while sipping a glass of wine and catching up on podcasts. Trust me, if I can pull this off after a draining day, so can you!
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Curry powder – 2 tbsp
Canned chickpeas – 15 oz can
Canned diced tomatoes – 14.5 oz can
Chicken broth – 1 cup
Salt – 1 tsp
Instructions
1. Cut 1 lb of chicken breast into 1-inch cubes, patting them dry with a paper towel to ensure even browning.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken cubes to the skillet and cook for 5–7 minutes, stirring occasionally, until all sides are golden brown.
4. Tip: Don’t overcrowd the skillet—work in batches if needed to avoid steaming the chicken instead of searing it.
5. Dice 1 medium onion and mince 3 cloves of garlic while the chicken cooks.
6. Transfer the cooked chicken to a plate and set it aside.
7. Reduce the heat to medium and add the diced onion to the same skillet, sautéing for 4–5 minutes until translucent.
8. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
9. Stir in 2 tbsp of curry powder and cook for 30 seconds to toast the spices, which deepens their flavor.
10. Tip: Toasting the curry powder briefly releases its aromatic oils, making the dish more fragrant.
11. Pour in the entire 14.5 oz can of diced tomatoes, 15 oz can of chickpeas (drained and rinsed), and 1 cup of chicken broth.
12. Add 1 tsp of salt and bring the mixture to a simmer, stirring to combine.
13. Return the cooked chicken to the skillet, reduce the heat to low, cover, and let it simmer for 15 minutes.
14. Tip: Simmering covered helps the chicken absorb the flavors without drying out—check that the liquid is gently bubbling.
15. Remove the lid and simmer for an additional 5 minutes to thicken the sauce slightly.
16. Turn off the heat and let the curry rest for 2–3 minutes before serving.
Oh, the creamy chickpeas and tender chicken soak up that spiced tomato broth beautifully, giving each bite a hearty, satisfying texture. I love serving it over fluffy rice or with naan bread to scoop up every last bit of sauce—it’s so good that my kids even ask for seconds!
Golden Turmeric Chicken Curry
Last week, I found myself craving something warm and comforting after a long rainy day, so I whipped up this golden turmeric chicken curry that’s become my go-to for cozy evenings. It’s packed with flavor and comes together in no time, perfect for busy weeknights when you need a little culinary hug. I love how the turmeric gives it that vibrant color and earthy warmth—it’s like sunshine in a bowl!
Ingredients
Chicken thighs – 1 lb
Turmeric powder – 1 tsp
Coconut milk – 1 cup
Onion – 1, chopped
Garlic – 2 cloves, minced
Olive oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Heat 2 tbsp of olive oil in a large skillet over medium heat until it shimmers. 2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until translucent. 3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. 4. Add 1 lb of chicken thighs to the skillet and cook for 6 minutes, turning once, until lightly browned on both sides. 5. Sprinkle 1 tsp of turmeric powder and ½ tsp of salt over the chicken, stirring to coat evenly. 6. Pour in 1 cup of coconut milk, scraping the bottom of the skillet to lift any browned bits for extra flavor. 7. Bring the mixture to a gentle simmer, then reduce heat to low and cover the skillet. 8. Cook for 20 minutes, stirring halfway through, until the chicken is tender and reaches an internal temperature of 165°F. 9. Remove from heat and let it rest for 5 minutes to allow the flavors to meld. Zesty and creamy, this curry has a velvety texture that clings to every bite of chicken, with the turmeric adding a subtle earthiness that’s balanced by the richness of coconut milk. Serve it over steamed rice or with warm naan for dipping—it’s so good, you might just lick the bowl clean!
Cashew and Raisin Chicken Curry
Diving into my spice cabinet always brings back memories of my grandmother’s kitchen, and this cashew and raisin chicken curry is my modern twist on those comforting flavors. Perfect for busy weeknights when you need something both nourishing and exciting. Personally, I love how the sweet raisins balance the savory spices—it’s become my go-to dish when I’m craving something special but don’t want to spend hours cooking.
Ingredients
Chicken thighs – 1.5 lbs
Onion – 1 large
Garlic – 3 cloves
Ginger – 1 tbsp
Curry powder – 2 tbsp
Coconut milk – 1 can (13.5 oz)
Chicken broth – 1 cup
Cashews – ½ cup
Raisins – ⅓ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Dice 1 large onion into ¼-inch pieces. 2. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. 3. Heat 2 tablespoons of olive oil in a large pot over medium heat for 2 minutes until shimmering. 4. Add diced onion and cook for 6-8 minutes until translucent and lightly browned, stirring every 2 minutes to prevent burning. 5. Add minced garlic and ginger, cooking for 1 minute until fragrant. 6. Stir in 2 tablespoons of curry powder and toast for 30 seconds to deepen the flavors—this quick bloom makes all the difference. 7. Add 1.5 pounds of chicken thighs, cooking for 4 minutes per side until golden brown. 8. Pour in 1 can of coconut milk and 1 cup of chicken broth, scraping the bottom to release any browned bits. 9. Bring to a gentle boil, then reduce heat to low and simmer covered for 25 minutes. 10. Stir in ½ cup of cashews and ⅓ cup of raisins, simmering uncovered for 10 more minutes until sauce thickens slightly. 11. Season with 1 teaspoon of salt, tasting and adjusting if needed—I always wait until the end to salt since the broth reduces. 12. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld. Personally, I adore how the cashews add crunch while the plump raisins burst with sweetness against the creamy coconut sauce. Serve it over jasmine rice or with naan bread for soaking up every last bit of that fragrant curry.
Lemon Grass and Lime Chicken Curry
Believe me when I say this lemon grass and lime chicken curry has become my go-to comfort dish ever since I first experimented with it during a rainy weekend—there’s something about the bright, zesty flavors that just lifts your spirits, and the aroma that fills my kitchen is absolutely irresistible.
Ingredients
Chicken thighs – 1.5 lbs
Lemon grass – 2 stalks
Lime – 1
Coconut milk – 1 can (13.5 oz)
Curry powder – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Chop 1 medium onion into small pieces.
2. Mince 3 cloves of garlic.
3. Cut 2 stalks of lemon grass into 3-inch segments and bruise them with the back of your knife to release their oils.
4. Heat 2 tbsp vegetable oil in a large pot over medium heat for 2 minutes.
5. Add the chopped onion and cook for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Cut 1.5 lbs chicken thighs into 1-inch cubes.
8. Add the chicken to the pot and cook for 6 minutes, stirring occasionally, until the outside is no longer pink.
9. Stir in 2 tbsp curry powder and cook for 1 minute to toast the spices.
10. Pour in 1 can coconut milk and add the bruised lemon grass stalks.
11. Bring the mixture to a simmer, then reduce heat to low and cover the pot.
12. Cook for 25 minutes, stirring once halfway through, until the chicken is tender and cooked through.
13. Juice 1 lime to get 2 tbsp lime juice.
14. Stir in 1 tsp salt and the lime juice.
15. Remove the lemon grass stalks before serving. Creamy with a perfect tangy kick from the lime, this curry has a wonderful balance of rich coconut and bright citrus notes. I love serving it over jasmine rice to soak up all the flavorful sauce, or sometimes I’ll spoon it into warm tortillas for a quick fusion wrap—it’s incredibly versatile and always disappears fast!
Five-Ingredient Coconut Milk Chicken Curry
Recently, I discovered this coconut milk chicken curry when I needed something quick but impressive for last-minute guests. It’s become my go-to weeknight dinner that tastes like it simmered for hours, but comes together in under 30 minutes. I love how the creamy coconut milk creates the most comforting sauce that clings perfectly to rice.
Ingredients
– Chicken thighs – 1.5 lbs
– Coconut milk – 1 (13.5 oz) can
– Curry powder – 2 tbsp
– Onion – 1 medium
– Vegetable oil – 1 tbsp
Instructions
1. Dice 1 medium onion into ½-inch pieces.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add diced onion and cook until translucent and edges begin to brown, 4-5 minutes, stirring occasionally.
4. Cut 1.5 lbs chicken thighs into 1-inch cubes while onions cook.
5. Add chicken to skillet and cook until no longer pink on the outside, 4-5 minutes, stirring to brown all sides.
6. Sprinkle 2 tbsp curry powder over chicken and onions, stirring constantly for 1 minute to toast the spices.
7. Pour in 1 can coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
8. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes until sauce thickens and chicken reaches 165°F internally.
9. Remove from heat and let rest 5 minutes before serving.
Gloriously creamy with tender chicken that falls apart at the slightest pressure, this curry has a warm, aromatic flavor that’s neither too spicy nor too mild. The sauce thickens beautifully as it rests, creating the perfect consistency for soaking into fluffy rice or sopping up with naan bread. I sometimes stir in a handful of spinach right at the end for a pop of color and extra nutrients.
Healthy Spinach and Chicken Curry
Every time I’m craving something comforting but healthy, this spinach and chicken curry is my go-to—it’s the perfect balance of creamy, spicy, and nourishing, and it always reminds me of the cozy weeknights when my family gathers around the table after a long day.
Ingredients
– Chicken breast – 1 lb
– Spinach – 4 cups
– Onion – 1 medium
– Garlic – 2 cloves
– Coconut milk – 1 cup
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Dice 1 medium onion and mince 2 cloves of garlic.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat for 2 minutes.
3. Add the diced onion and minced garlic to the skillet and sauté for 5 minutes, stirring occasionally, until the onion turns translucent.
4. Cut 1 lb of chicken breast into 1-inch cubes.
5. Add the chicken cubes to the skillet and cook for 8 minutes, turning occasionally, until the chicken is lightly browned on all sides.
6. Stir in 2 tbsp of curry powder and cook for 1 minute to toast the spices, which enhances their flavor.
7. Pour in 1 cup of coconut milk and bring the mixture to a simmer.
8. Add 4 cups of spinach and 1 tsp of salt, then stir until the spinach wilts, which takes about 3 minutes.
9. Reduce the heat to low and let the curry simmer for 10 minutes, stirring occasionally, to allow the flavors to meld together.
10. Check that the chicken is fully cooked by cutting into a piece—it should be white inside with no pink.
My favorite thing about this curry is its velvety texture from the spinach and coconut milk, with a hint of warmth from the curry that isn’t overpowering; try serving it over quinoa or with a squeeze of lime for a bright, fresh twist.
Instant Pot Butter Chicken Curry
Zesty and aromatic, this Instant Pot butter chicken curry has become my go-to weeknight dinner savior. I first discovered this recipe during a particularly chaotic Tuesday when my kids had back-to-back soccer practice, and I needed something delicious that practically cooked itself. Now it’s in regular rotation—quick, foolproof, and always a crowd-pleaser.
Ingredients
- Boneless chicken thighs – 1.5 lbs
- Heavy cream – ½ cup
- Butter – 3 tbsp
- Tomato sauce – 1 cup
- Garlic – 3 cloves, minced
- Garam masala – 1 tbsp
- Salt – 1 tsp
Instructions
- Turn the Instant Pot to sauté mode and melt the butter until it bubbles slightly, about 1 minute.
- Add minced garlic and sauté until fragrant and lightly golden, approximately 30 seconds—be careful not to burn it.
- Place boneless chicken thighs in the pot and sear for 2 minutes per side until lightly browned; this locks in juices for tender results.
- Pour in tomato sauce, ensuring it coats the chicken evenly.
- Sprinkle garam masala and salt directly over the chicken and sauce.
- Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Once done, allow natural pressure release for 5 minutes, then quick release any remaining steam.
- Stir in heavy cream until fully incorporated and the sauce turns a rich, creamy orange.
- Let the curry rest for 3 minutes off heat to thicken slightly—this helps the flavors meld beautifully.
Every bite of this curry is luxuriously creamy with tender chicken that falls apart effortlessly. The garam masala lends a warm, aromatic depth that’s perfectly balanced by the rich tomato and cream base. I love serving it over fluffy basmati rice or with naan for dipping, but it’s also fantastic spooned over roasted cauliflower for a low-carb twist.
Sweet Potato and Chicken Curry
After a long day chasing my toddler around the house, nothing hits the spot quite like this comforting sweet potato and chicken curry—it’s become my go-to for busy weeknights when I need something hearty but don’t want to spend hours in the kitchen.
Ingredients
- Chicken thighs – 1 lb
- Sweet potatoes – 2 cups, peeled and cubed
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Coconut milk – 1 (14 oz) can
- Curry powder – 2 tbsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Water – ½ cup
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
- Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 lb chicken thighs and cook for 6 minutes, turning once, until no longer pink.
- Stir in 2 tbsp curry powder and cook for 1 minute to toast the spices.
- Add 2 cups cubed sweet potatoes, 1 can coconut milk, ½ cup water, and 1 tsp salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are fork-tender.
- Remove from heat and let stand for 5 minutes to thicken slightly.
Perfectly creamy with a hint of sweetness from the potatoes, this curry pairs wonderfully with fluffy jasmine rice or even spooned over roasted cauliflower for a low-carb twist.
Peanut Butter Chicken Curry
Zesty aromas of peanut butter and curry spices always transport me back to that rainy Tuesday when I first experimented with this fusion dish—now it’s my go-to comfort meal when I need something both familiar and exciting. I love how the creamy peanut butter mellows out the curry’s heat while adding incredible richness that coats every bite. This version is my streamlined weeknight adaptation that comes together in under 30 minutes but tastes like it simmered for hours.
Ingredients
Chicken breast – 1 lb
Peanut butter – ½ cup
Coconut milk – 1 can (13.5 oz)
Curry powder – 2 tbsp
Garlic – 3 cloves
Onion – 1 medium
Chicken broth – 1 cup
Olive oil – 1 tbsp
Salt – 1 tsp
Instructions
1. Dice 1 medium onion into ¼-inch pieces.
2. Mince 3 garlic cloves.
3. Cut 1 lb chicken breast into 1-inch cubes.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add chicken cubes in a single layer and cook for 6 minutes, turning once, until lightly browned on both sides.
8. Sprinkle 2 tbsp curry powder over chicken and stir for 30 seconds to toast the spices.
9. Pour in 1 cup chicken broth, scraping any browned bits from the bottom of the pan.
10. Stir in ½ cup peanut butter until fully incorporated.
11. Pour in 1 can coconut milk and add 1 tsp salt.
12. Bring to a simmer, then reduce heat to low.
13. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and chicken reaches 165°F internally.
14. Remove from heat and let stand for 2 minutes before serving. Lush and velvety, this curry clings beautifully to rice with its creamy peanut-infused sauce that balances earthy curry notes. The chicken stays remarkably tender while absorbing both the coconut’s sweetness and peanut butter’s nutty depth—try serving it over cauliflower rice for a low-carb twist that still soaks up every drop of that incredible sauce.
Low-Carb Cauliflower Chicken Curry
Diving into my kitchen after a long workday, I always crave something comforting yet healthy—this cauliflower chicken curry has become my go-to. It reminds me of those cozy evenings when my husband and I first experimented with low-carb cooking, discovering how satisfying it could be without the guilt.
Ingredients
- Chicken breast – 1 lb
- Cauliflower – 1 head
- Coconut milk – 1 can
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Cut 1 lb of chicken breast into 1-inch cubes.
- Chop 1 head of cauliflower into florets, about 2 inches each.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken cubes to the skillet and cook for 6–8 minutes, stirring occasionally, until they turn golden brown and reach an internal temperature of 165°F.
- Tip: Don’t overcrowd the skillet to ensure even browning—cook in batches if needed.
- Add the cauliflower florets to the skillet and cook for 5 minutes, stirring, until they start to soften slightly.
- Sprinkle 2 tbsp of curry powder and 1 tsp of salt over the chicken and cauliflower, stirring to coat evenly.
- Tip: Toast the curry powder for 30 seconds to deepen its flavor before adding liquids.
- Pour in 1 can of coconut milk and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the cauliflower is tender when pierced with a fork.
- Tip: Let it rest for 5 minutes off the heat to allow the flavors to meld together.
Rich and creamy, this curry has a velvety texture from the coconut milk that clings to the tender chicken and cauliflower. I love serving it over a bed of zucchini noodles for extra freshness, or even packing it for lunch—it reheats beautifully and tastes even better the next day.
Quick Pineapple Chicken Curry
Very rarely do I find a recipe that satisfies my craving for something both sweet and savory while still being quick enough for a busy weeknight—this pineapple chicken curry is that magical exception. I first threw it together during a particularly hectic Tuesday when my fridge was nearly empty, and now it’s become my go-to when I want a tropical escape without the fuss.
Ingredients
– Chicken breast – 1 lb
– Pineapple chunks – 1 cup
– Curry powder – 2 tbsp
– Coconut milk – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Cut the chicken breast into 1-inch cubes.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken cubes to the skillet and cook for 5–7 minutes, stirring occasionally, until all sides are golden brown. (Tip: Don’t overcrowd the pan—this ensures the chicken browns instead of steaming.)
4. Sprinkle the curry powder and salt over the chicken and stir for 1 minute until fragrant.
5. Pour in the coconut milk and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the skillet, and simmer for 10 minutes until the chicken is fully cooked (internal temperature should reach 165°F).
7. Add the pineapple chunks and cook uncovered for 3 more minutes, stirring once, until the pineapple is warmed through. (Tip: If you prefer a thicker sauce, let it simmer uncovered for an extra 2–3 minutes.)
8. Remove the skillet from the heat and let it rest for 2 minutes before serving. (Tip: Resting allows the flavors to meld and the sauce to thicken slightly.)
Glowing with golden color, this curry delivers tender chicken in a creamy, lightly sweet sauce that’s perfect spooned over fluffy rice or scooped up with naan. The pineapple adds a bright, juicy pop that cuts through the richness, making each bite feel like a mini vacation.
Garlic Ginger Chicken Curry
Recently, I found myself craving the kind of cozy, aromatic curry that fills your kitchen with the most incredible smells—the kind that makes your neighbors peek over the fence to see what’s cooking. This garlic ginger chicken curry has become my go-to for busy weeknights because it’s surprisingly simple but tastes like it simmered for hours. I love how the ginger and garlic meld together, creating a warm, inviting dish that feels like a hug in a bowl.
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Ginger – 1 tbsp, grated
Curry powder – 2 tbsp
Chicken broth – 1 cup
Coconut milk – 1 cup
Salt – 1 tsp
Instructions
1. Pat the chicken thighs dry with paper towels to help them brown evenly.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Add chicken thighs skin-side down and cook for 6 minutes without moving them to develop a golden-brown crust.
4. Flip chicken thighs and cook for another 4 minutes until browned on both side, then transfer to a plate.
5. Reduce heat to medium and add chopped onion to the same skillet, cooking for 5 minutes until translucent.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn the garlic.
7. Sprinkle curry powder over the onion mixture and stir constantly for 30 seconds to toast the spices and deepen their flavor.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
9. Return chicken thighs to the skillet along with any accumulated juices.
10. Bring liquid to a simmer, then reduce heat to low, cover, and cook for 20 minutes until chicken is tender and reaches 165°F internally.
11. Stir in coconut milk and salt, then simmer uncovered for 5 minutes to allow the sauce to thicken slightly.
12. Taste the sauce and adjust seasoning if needed before serving.
The chicken becomes incredibly tender, practically falling off the bone, while the sauce develops a beautiful creamy texture with just the right amount of warmth from the ginger. I love serving this over fluffy jasmine rice to soak up every bit of that aromatic curry sauce, or sometimes I’ll spoon it over roasted vegetables for a lighter meal that still feels completely satisfying.
Summary
Just imagine having 20 flavorful chicken curry recipes at your fingertips for those busy weeknights! We hope this collection inspires you to try something new in your kitchen. Don’t forget to leave a comment telling us which recipe became your family favorite, and share this roundup on Pinterest to help other home cooks discover these delicious meals.
