Chicken Curry Recipe – an easy one-pot meal that is bursting with flavor. The most delicious curry stew; you will want to make this over and over again.
Is it just me, or did you guys know that curry is not just a spice but a balance of mixed flavors made by assembling and infusing individual spices. You know, I recently stumbled upon this information and felt just a little bit stupid.
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 No wonder certain brands never appealed to me – some are too spicy while others are mild and sweet. So if you are like me, make a selection based on your preference.
Are quick, easy, spicy, exotic and creamy attributes that you want for a dinner meal? Don’t sweat it! It is not far fetched. Because this chicken curry will get you everything you want…. well everything you want in a meal, and MORE.Â
What is chicken curry?
There are a lot of variations for this scrumptious dish. But don’t you know that aside from the Indian subcontinent, chicken curry is also widely popular in Southeast Asia and the Caribbean? Moreover, Indian curry has more depth using a variety of spices like turmeric, cumin, cinnamon, coriander, cardamom and more in an onion-tomato based chicken stew.
On the other hand, notable curries outside South Asia are often prepared with a pre-made spice mixture known as curry powder.
 
Nevertheless, curries are always a satisfying, flavorful and is a finger-licking good dish. This is the kind of meal where you won’t want to pull out a plate. You’ll just start digging in and then nibbling on the chicken, and before you know it you have consumed twice your portion. 😀
What are the ingredients of chicken curry?
All thanks to my homemade curry powder, this chicken has never been this easy and oh-so-tasty. You should probably know by now that whenever I can, I love making my own homemade seasonings and spices. Making your own seasoning guarantees that you know what goes into your dish and adjusting it to your preference.
Quick, easy, no additives or fillers AND it tastes way better than your store bought brands. I also added half a teaspoon of paprika for more depth and of course, and coconut milk for creaminess.
Can I use bone-in chicken thighs for chicken curry?
What I love about this chicken is that it comes together quickly and you can use whole chicken, legs, and thighs with or without bone. For a really quick meal like this one here, use boneless chicken thighs and you are set. I used about 1 1/2-2 tablespoons of curry powder; feel free to adjust according to taste and blend of curry.
Serve it on it’s own or with this rice and beans. Want more curry recipes like this? Check out my chickpea curry here for those who are vegetarian, curry fish or ground beef curry here. Actually, I just love curry that much that, in fact, I made a tons of recipes on this blog. Go check the rest of them HERE. 😉
Enjoy!
Watch How to Make It
This recipe was first published on Oct. 7, 2014 and has been updated with new photos, a video and additional writings.
Chicken Curry Recipe
Ingredients
- 2-2 1/2 pound boneless, skinless chicken thighs , chopped
- 1 teaspoon white pepper , optional
- 2 tablespoons olive oil or canola oil
- 1 1/2 -2 tablespoons curry powder (Homemade here)
- 1 medium onion , diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced thyme
- ½ teaspoon paprika
- ½ cup coconut milk
- 1 teaspoon tomato paste
- 2 cups or more chicken broth/water
- 1 pound potatoes or more , peeled cut in medium pieces
- 12 ounce carrots and green pepper , sliced
- 2 -3 tablespoon chopped parsley
- salt to taste
Instructions
- Season chicken with, salt and pepper and set aside.
- In a large pot, heat oil over medium heat, until hot, and then add the chicken and saute for about 3-5 minutes or until slightly brown.
- Add curry powder, onions, followed by minced garlic, thyme, and paprika. Stir for about 5 minutes for the flavors to blossom,
- Pour in coconut milk, and tomato paste, continue cooking for another 2 minutes. Then add about 2-3 cups water. Season salt and pepper and cook for about 15 minutes.
- Gently throw in potatoes, followed by carrots. Cook until potatoes are tender - 7 minutes or more. Add sliced bell pepper. Cook for about 2 minutes. Add chopped parsley.
- Adjust sauce thickness and seasoning with water or broth, salt according to preference.
- Serve warm.
Nutrition Information:
How to Make Chicken Curry
Season chicken with, salt, pepper  and set aside. In a large pot, heat oil over medium heat, until hot, and then add the chicken and saute for about  3-5 minutes or until slightly brown.
Add curry powder, onions, followed by minced garlic, thyme, and paprika. Stir for about 5 minutes, for the flavors to blossom.
Pour in coconut milk, bay leaf and tomato paste, continue cooking for another 2 minutes. Then add about 2-3 cups water/chicken broth. Season with salt and pepper and cook for 15 minutes. Gently throw in potatoes.
Then add carrots. Cook until potatoes are tender – 7 minutes or more. Add sliced bell pepper. Cook for about 2 minutes  Add chopped parsley. Adjust sauce thickness and seasoning with water or broth, salt according to preference. Serve warm.
E. B. says
Sublime! Big hit with my spouse. Quick to make and smelled heavenly even before adding the coconut milk. I skipped adding carrots (just didn’t have any in the house) and substituted cilantro for the parsley. Really a flawless chicken curry recipe.
Immaculate Bites says
Thank you, E.B.! I’m glad you both enjoyed it. It does smell delicious, right?
Ben says
Sorry, but it left everyone underwhelmed. More soup than stew, not for us.
Naledy Motaung says
This recipe was delicious. Will definitely make it again for my family.
Larena Kern says
This recipe was amazing!!! I have been looking for a chicken curry recipe that wasn’t as complicated or required as many ingredients (that can be hard to find where I live!) This was delicious! The only thing I changed was to leave out the green pepper – I didn’t have any, but I’m not big on it anyway! lol This recipe is definitely a keeper – Thank you!
ImmaculateBites says
Awesome!! I am thrilled this recipe was a hit with you, Larena! Thank you for the feedback :)!
Mazzab says
Hi there Imma, I have just found your website when I was looking for Caribbean curry powder recipe! Bonus as now also found the Curry Chicken recipe (oh yes I have read the comments) which is on the dinner menu for tonight! Just need clarification (and whilst I always read recipe comments, in this case I did not find the answer to my query – hence this comment.
Ingredient list states -12 ounce carrots and green pepper , sliced.(cut & pasted)
Do you mean – 12 ounce carrots AND 12 ounces green pepper OR
6 ounce carrots and 6 ounces green pepper? Would appreciate clarification. Thank you.
Also I am just going to download the oxtail stew recipe. Perfect winter dish for
us in the land dowunder! Australia.
ImmaculateBites says
Hello,
The vegetables are 12 -16 ounce. Mix and match the vegetables , according to preference. I always play around with it , depending on what I have on hand. Can’t wait to hear how it works out for you.
Linda V. Carter says
This was absolutely delightful!! I used sweet potatoes that was what I had on hand. Your curry powder is a must and I can use it in so many ways!! All the flavors made a wonderful pot of goodness! I look forward to sharing making this for family and friends .After the Stay at Home order is lifted .
Thanks
Cal says
I LOVE this recipe! You’re an amazing chef. I often use your recipes.
The only thing is that I’m always unsure about how high the fire on the cooker should be: When to turn it lowhigh. Also, when the pot lid should go on and come off. Any tips?
ImmaculateBites says
Start on high ( 6-7) . After your curry comes to a boil, reduce heat to about medium low ( 3-4). Keep in mind that you have to keep adjusting heat as you cook. If it cooking too fast and water is drying up , reduce it even lower. I rarely cook on high unless am stir frying or bringing it to a boil. Medium heat is always a good place to start . Hope this helps
Cal says
This is really helpful.
Can you also offer some direction about when to keep the pot lid on/off?
Maryia says
This is an amazing recipe – I make it EVERY time I want to make something to impress my guests. It is a restaurant-level flavor but so easy to make. I only hear compliments – absolutely love this dish! But you have to use Imma’s curry powder recipe for the dish to work!
Poderoso says
Can this be made with chicken legs?
ImmaculateBites says
Yes it sure can.
Mekiah says
I only have bone-in chicken thighs & I’m trying to make enough for 8 servings but my Dutch oven isn’t large enough. Any recommendations for oven preparation?
Imma says
Hi Mekiah, bone-in works just fine. For more servings I would say to brown all the chicken, get the cooking going when I add the broth and transfer some to another pot that is oven-safe.
Dominique says
Hi. You mentioned Bay leaf in the directions with the pictures but I don’t see it in the recipe or in the pictures. How many bay leaves?
Dominique says
And can you use chicken breast instead of chicken thighs?
imma africanbites says
Yes, you can.
ImmaculateBites says
1-2 bay leaves would do.
Maria Blackwell says
When do you add the bay leaf
Tene N Duncan says
Will this dish come out just as good with store bought curry powder? Making a curry powder from scratch sounds amazing but not cost effective for a dish I will not make that often.
Imma says
Yes, Tene! You can certainly buy the curry powder if you prefer. You should still get the same main flavors.
Tene N Duncan says
Thank you. I am so excited to try this dish. Stay tuned for the outcome (I’m sure amazing)! In the near future, I will definitely make your curry powder, but I will need to accumulate all the ingredients over time!
Tene Duncan says
I finally got around to making it and it was amazing with store bought curry powder. I’m sure your curry powder has more in-depth flavor but the dish still came out great! I will definitely plan on making more of your recipes. Thanks again!
ImmaculateBites says
Thanks for the feedback.
Tene N Duncan says
I finally got around to making this recipe. It came out amazing! My kids and Husband are not adventurous eaters and they were all going back for more! Can’t wait to try another recipe!
Amber says
I am so happy I have discovered your site!
I made this for a group of guests and my family! It was perfect! Everyone loved it! I can’t wait to try more recipes from you!!!
You saved the day for me! 🙂
Claudia says
I can I use cream in the coconut milk, placer instead of coconut milk
ImmaculateBites says
Yes, you can! Use about 1 and a half Tablespoons of cream and make it up to 1/2 cup by adding milk or water.
Joe says
I absolutely loved it. Any preference between smoked or sweet paprika?
ImmaculateBites says
They both work fine. However, smoked paprika is more flavorful. I use it mostly in vegan or vegetarian recipes for added flavor.
River says
Is the coconut milk unsweetened? I never made chicken curry before and want to try it.
imma africanbites says
Hi. It’s the unsweetened variety.
Tenille says
Could you crock pot this?
ImmaculateBites says
Yes you sure can.Slow cook on low for about 6-7 hours , or until desired tenderness of chicken has been reached.
mary ann m croftd says
yummy 😉
looks Very GOOD
Steffi says
This dish was so scrumptious! It’s going into my pile of favourites for sure. I love how tender the chicken stays and how nice the potatoes take the curry flavour. 🙂
Lynn Ho;detr says
I just love love this dish good recipe,i will make this for all my family and friends.THANK YOU SO SO GOOD.
L
Louise Aguilera says
Thank you DC for letting it be known that the recipe is “curry chicken” not ” chicken curry”. You cannot chicken, goat, beef or fish the curry. Curry is the spice that you put in the chicken. You don’t say “float bake, fish escovitch, pot pepper or chicken jerk etc.” Do you? It just does not sound right. So PLEEEEASE don’t get offended when you should stand corrected because it is just not warranted.
Jennifer says
Louise, a curry can be a spice but it can also be a dish, so it is not incorrect to call something chicken curry, because it is a curry dish of the chicken variety. Actually “curry chicken” should be “curried chicken” if you really want to be technical.
noun: curry; plural noun: curries
1. a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and typically served with rice.
verb
curry; 3rd person present: curries; past tense: curried; past participle: curried; gerund or present participle: currying
1. prepare or flavor with a sauce of hot-tasting spices.
“curried chicken”
ImmaculateBites says
Thanks for sharing!!!
Steffi says
That makes no sense. What’s your argument for chicken noodle soup? You can’t chicken a soup and you certainly can’t noodle it. This was an unncessarily pedantic comment. Chicken curry, curry chicken, tomayto / tomahto. The most important part is that this dish is delish and that Imma was so kind to share it with us. Thanks, Imma! 🙂