Easy Chicken Curry

Although the word “curry” often makes people think of Indian food, curry powder is indeed a frequently used ingredient in the Chinese kitchen. We use it to make various dishes such as curry puffs, African chicken (with curry peanut butter sauce), beef stew, and Singapore noodles.

When we make a curry dish, sometimes we make certain adjustments ourselves. We make things simple by using curry powder instead of blending a spice mix from scratch, which is the proper way to make Indian curry. We add a dash of soy sauce and some Shaoxing wine here and there, to boost the flavor. And we add plenty of veggies, to make a more balanced and colorful meal.

The recipe might not be approved by an Indian chef due to the overly simplified steps. But will you get a super delicious meal that is bursting with flavor? The answer is YES!

This easy chicken curry is one of the dishes I cook most frequently at home, to serve as a weeknight dinner. Not only is it super fast to make, it is healthy, loaded with goodies, and tastes so hearty.

I always add plenty of veggies, to make a more nutrition-balanced meal in one pot. In the winter, I usually add carrots and potatoes at the beginning (at step 6 in the recipe). In the summer, I throw seasonal veggies such as broccoli, asparagus, or spinach in at the end. More often than not, I add a handful of mushrooms, to further boost the flavor of the gravy.

Of course, if you prefer a more pure curry experience, you can skip the veggie part as well. In that case, I would serve it with some simple side dishes.

You only need about 30 minutes to prep and cook the dish. Start making a pot of rice before you cook the curry, and you’ll have a great meal ready in no time.

More easy dinner recipes

• Cashew Chicken
• 3-Ingredient Egg Fried Rice
• Thai Sweet Chili Chicken
• Easy Vegetarian Thai Curry
• Easy Vegetarian Lentil Stew

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Easy Chicken Curry (咖喱鸡)

By Maggie Zhu

5 from 7 votes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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This easy chicken curry takes just 30 minutes to make. The juicy, tender chicken is smothered in a rich curry gravy and the dish is loaded with veggies - perfect for a weekday dinner. {Gluten-Free adaptable}

Ingredients 

• 2 tablespoons butter , or vegetable oil
• 1 white onion , minced
• 3 cloves garlic , minced
• 1 tablespoon minced ginger
• 1.5 lbs (689 g) boneless skinless chicken thighs, cut to 1-inch (1.5 cm) chunks
• 4 tablespoons curry powder , or 3 tablespoons for a less spicy dish
• 1/2 teaspoon ground black pepper
• 1 (14.5oz / 411g) can tomatoes
• 3 tablespoons tomato paste
• 1 cup chicken stock
• 1 tablespoon soy sauce , or tamari for a gluten-free dish
• Salt to taste
• 1/2 lbs (226 g) white mushrooms, quartered
• 1 head broccoli , cut into bite-size pieces

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Instructions

• Add butter to a large nonstick skillet (or a dutch oven) and heat over medium heat until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes.
• Add the garlic and ginger. Cook and stir for 1 minute to release the fragrance.
• Move all the ingredients to one side of the pan and melt the remaining butter on the other side. Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side.
• Add the curry powder and ground black pepper. Stir and cook to mix well, 1 minute or so.
• Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes.
• Add the chicken stock, soy sauce, and mushrooms (if using). Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes. Add the broccoli and cook until tender, 2 to 3 minutes.
• Serve hot over steamed rice as a main dish.

Ingredient Substitution Guide

Nutrition

Serving: 4g, Calories: 410kcal, Carbohydrates: 17.6g, Protein: 46.9g, Fat: 17.8g, Saturated Fat: 6.8g, Cholesterol: 141mg, Sodium: 648mg, Potassium: 1046mg, Fiber: 5.7g, Sugar: 4.9g, Calcium: 80mg, Iron: 6.7mg

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The recipe was originally published on Feb 26, 2014 and updated by Jun 27, 2018.