Easy Chicken Curry Recipe (Quick) With Coconut Milk

Published September, 2022 - Updated February, 2025

This quick and easy chicken curry recipe takes less than 30 minutes start to finish and it's delicious! The next time you are about to order take-out remember this curry recipe. It's healthy, creamy, easy, quick (great for busy weeknights) and mild making it suitable for the whole family

Easy Chicken Curry

We love Indian curries and it's always quite a treat to have curry, rice and naan. There's a time we could eat really hot curries but alas, with age, not so much anymore but on the up side, this mild curry is a strong contender:) 

If you want it a little stronger, use a hot curry powder and for those a little daring, fresh chilies can do the trick. 

Recipe Notes Before You Start

I use just one cup of coconut cream, 1 cup of tomato passata and 1 cup of chicken broth (organic chicken stock). The 1 cup chicken curry recipe!

The reason for that is because I find that any more liquid, water included the sauce takes long to thicken. I like cooked through but tender chicken so it should not overcook. If you keep simmering it, the chicken will toughen and dry out in texture. Chicken breast is easy to overcook and then it's just unpleasant. There's no yogurt or any marinade on the chicken so it's important to cook it as per the recipe card below. 

Make A Slurry To Thicken The Sauce

Yes, you can make a slurry with Maizena, fine corflour, (UK) cornstarch (America) or regular flour can also be used. More Maizena substitutes given by healthline. The ratio is 2:1 being 2 water 1 Maizena whether you use tablespoons or teaspoons. Tablespoons more likely. If you add less liquid, you don't need a slurry. 

Simmer The Curry Sauce

To get the creamy sauce nice and thick, it has to simmer for around 15 minutes. Since I am not a big high heat homecook, unless absolutely necessary, this method is great. 

Coconut Cream vs Coconut Milk

Coconut cream is thicker than coconut milk with a higher fat content. Another reason I went with coconut cream for this curry recipe, less water compared to coconut milk. 

This recipe cooks on medium heat which is what I love about it. As a homecook I'm not big on high heat cooking unless absolutely essential. The most is probably medium-high heat to get it off to a simmer before lowering it. 

This recipe cooks on medium heat which is what I love about it. As a homecook I'm not big on high heat cooking unless absolutely essential. The most is probably medium-high heat to get it off to a simmer before lowering it.

Here's What You Will Need

Full recipe, ingredients and method in the recipe card below.

Chicken: I use 2 chicken breasts to serve 2 people whether or not I am adding chickpeas and/or frozen peas. 

Ground spices:  Mild curry powder, ground cumin, coriander, paprika, turmeric, cinnamon and for the seasoning - salt and black pepper. 

Sauce:  Canned diced tomatoes, tomato paste, water, can of coconut milk and red wine. Note that you can also add a cup of chicken stock instead of a cup of water.

Aromatics: Garlic, ginger, onion and olive oil or vegetable oil. 

Chickpeas: One whole can (400grams) and discard the liquid.

Frozen peas: These go straight in frozen about a ½-1 cup.

Red wine: I know that this is not a common combination but trust me when I say, this is about a ¼ cup of red wine, which is added in the last lap of cooking so it combines with the other flavors. Also, there are 2 chicken breasts in this recipe and a whole can of coconut milk, so the wine does in no way dominate the coconut flavor. As a matter of fact, I would say, it was rather complementary!

How to Make Chicken Curry

Mix all the spices together in a small bowl before you start.

• In a large skillet or other nonstick pan cook the onions in hot oil till a light golden brown color.
• Add the minced garlic and crushed ginger, mix it in. I love about a tablespoon of unsalted butter when adding the garlic and ginger. 
• Add half the curry powder and spices and mix for a few seconds.
• Add the cubed chicken, a generous pinch of salt and pepper and mix into the spices, a couple seconds then add the tomato paste, about a minue of stirring. 
• In goes the canned chopped tomatoes and about a cup of coconut milk (just pour some of it into the sauce and another half of the spices then mix 
• Add the water, I add a cup of water into the empty tomato can and pour it in and add the wine, about ¼ cup - so more like a dash of wine. 
• On a decent simmer for about 8-10 minutes then remove the chicken to a plate on the side and add the chickpeas and frozen peas. 
• Continue simmering for 4-5 minutes. Make the slurry and pour it in while it simmers. 
• When you are happy with the sauce consistency return the chicken, cook finish for 2 minutes and remove from the heat. 
  
  • Because this curry is so quick, you may want more of an aromatic flavor (overall) after its cooked, so add a pinch- 1 teaspoon of garam masala at the end of cooking.

Serve with naan, rice, a side salad or scoop up that rich sauce with bread and enjoy! Garnish with fresh parsely, fresh coriander, chives or your favorite fresh herb. 

What to Serve with Chicken Curry

I like serving a little fresh lime juice or lemon juice on the table to offer a lift and a little acidity to the curry for personal preference. 

• Brown rice, basmati rice and the easy recipe is right here. 
• Salsa because it's fresh and light for the curry. 
• ​Garlic naan bread 
• ​Greek yogurt or sour cream 
• Mashed potato

How to Add More Flavor To Mild Chicken Curry? 

Add curry pastes to increase the spice level of chicken curry, we always have red curry paste in the fridge because it's not only for curries, you can add it to soups, dips, add it to marinades and lots more. 

What Vegetables Can I Add To Chicken Curry? 

Chickpeas, frozen peas, spinach, green peans, red pepper and zucchini. 

How to Store Coconut Chicken Curry

• Cool it down: Let the curry cool to room temperature before storing. 
• Airtight containers: Store the curry in an airtight container to maintain its freshness and flavor. Glass containers are a good option since they won't absorb odors.
• Refrigeration: It will stay fresh in the fridge for 3–4 days. You should refrigerate within 2 hours of cooking. 
• Freezing: Coconut milk can sometimes separate or become grainy when frozen, but it's still safe to freeze. Pour the curry into a freezer-safe container and leave some space for expansion. Freeze for up to 3 months. 
• Reheating:Reheat on low heat to prevent the coconut milk from separating. Stir occasionally to recombine the sauce. You may need to add a little water or broth to adjust the consistency.

More Great Curry Recipes

• Our absolute favorite Lamb Curry in the Instant Pot
• The best Vindaloo curry
• My easy curry from home that you can make up so quickly!
• Butter chicken that's better than any take-out!

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