Easy Chicken Curry Sauce Recipe
This easy chicken curry sauce recipe isn’t authentically Indian — there’s no cream, not even coconut milk — but it still turns out thick and full of flavour. I make it without stock, without marinating the chicken, and without toasting spices (though you absolutely can). The goal here is comfort, speed, and simplicity — the kind of meal you can get on the table sharp sharp, as we say in South Africa, or pronto, in Italian. I even have a variation for my daughter, who has an autoimmune condition and can’t tolerate onion or garlic — so there’s an option here for everyone. Let me show you how.
Cooking for someone with dietary needs?
My daughter has an autoimmune condition and can’t tolerate onion or garlic — so I’ve included a variation of this recipe made without either. It still delivers plenty of flavour thanks to a well-balanced mix of spices and tomatoes. Simple adjustments can make a big difference, and I hope this version helps you cook for the people you love, too.
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Take out your spices – you are going to need turmeric, cumin, coriander, curry powder and cinnamon (please, any curry powder) that’s it for the ones I know you probably have in your cupboards. I also add fennel spice but not a biggie the curry will still taste good.
I start this recipe off with onion and garlic fried in olive oil but….I also make it by adding the spices directly into the oil on medium heat, a dash of water to prevent burning, tomatoes (paste and canned) more water, simmer and done. That method I created specifically for my daughters autoimmunie affects and cannot eat garlic and onion without terrible side effects. For everyone else, start with garlic and onion.
💛 Why You’ll Love This Recipe
- No stock, no cream, no problem: This curry sauce is thick, rich, and full of flavour — without using cream, coconut milk, or stock cubes.
- Weeknight fast: It comes together in 30 minutes using pantry spices and everyday ingredients.
- Adaptable: Make it onion- and garlic-free for sensitive tummies, or toss in greens, chickpeas, or veggies for a variation.
- Freezer-friendly: Leftovers keep beautifully and taste even better the next day.
- Budget-conscious: No fancy ingredients — just spice, tomatoes, and chicken.
Ingredients: What Youll Need
Please see the full printable recipe list with quantities in the recipe card below.
Extra virgin olive oil or just olive oil: You’ll need enough to coat the bottom of your pan – roughly 3 tablespoons, depending on your pan.
Onion: Regular yellow onion for cooking is good. Diced.
Garlic: You can use 2-3 small garlic cloves but in this recipe I use 4-5 garlic cloves.
Ground spices: turmeric, cumin, coriander, curry powder, cinnamon and optional ground fennel spice.
Water: The water is added in two parts: 1st to prevent the spices from burning so a little dash will do.
Tomato paste: About a quarter cup or a small can of tomato paste which is around 70grams in our local supermarkets.
Canned chopped tomatoes: Good quality goes a long way, you want more tomato and tomato puree in your tomatoes not watered down tomatoes!
Water: The remaining water is added for the simmer.
Tip: Im big on using kettle boiled water when cooking to keep the temperature going. Cold water drops the cooking temperature and it has to restart to come up again which can sometimes interefer with the process.
Chicken breasts: This recipe uses 6 chicken breast,sliced in lenthways and then into cubes. It will serve 4-6 people and leftover curry is always the best!
Salt and black pepper: Use it as needed, both for seasoining the chicken and a touch in the sauce.
Exxtra virgin olive oil
🥘 How to Make This Easy Chicken Curry Sauce Recipe
- Sauté onion and garlic
Add 3 Tbsp olive oil to a deep sauté pan over medium heat. Once shimmering, add the diced onion and cook for 3–4 minutes until soft and golden. Stir in the garlic and sauté for 1 minute until fragrant. - Add spices and tomatoes
Stir in turmeric, cumin, coriander, curry powder, cinnamon, and optional fennel. Toast gently for 30 seconds, then splash in about 1 Tbsp hot water to prevent burning. - Build and simmer the sauce
Add tomato paste, canned tomatoes, and 1 cup (240 ml) hot water. Fill the empty tomato can with another cup of hot water, swirl to rinse out the tomato residue, and pour it in. Let the mixture simmer on medium for 5–10 minutes, then remove from heat and pour directly into your blender. Let it cool slightly uncovered (this prevents steam buildup). - Brown the chicken
In the same pan (no need to clean it), heat a fresh drizzle of olive oil over medium-high. Add cubed chicken, season generously with salt and pepper, and cook for about 5 minutes until lightly golden. Don’t worry about cooking it through — just get some colour on the pieces. - Blend the sauce & combine
Once the sauce is cool enough, transfer it to a blender and blend until smooth. Carefully pour the blended sauce over the chicken in the pan. Stir to coat evenly. - Final simmer
Simmer on medium heat, lid slightly ajar, for another 5–10 minutes until the chicken is cooked through and the sauce thickens to your liking. Taste and adjust seasoning if needed.
Serving Suggestions
- Spoon it generously over steamed basmati rice, couscous, or cauliflower rice.
- Serve with naan, roti, or even a crusty piece of Garlic, Cheese and Herb Toast or homemade bread.
- Make it a bowl: pair with roasted sweet potato, spinach, or a handful of fresh herbs.
- For lunchboxes: cool completely before storing — it tastes even better the next day!
Variations
- Low-FODMAP or autoimmune-friendly: Skip the onion and garlic. Start with spices bloomed in oil and follow with tomatoes.
- Vegetarian version: Swap the chicken for firm tofu, chickpeas (2 cans), or chopped mushrooms.
- Creamy variation: Stir in a splash of coconut cream at the end if dairy isn’t an issue.
- Spicy twist: Add a pinch of cayenne, fresh chopped chili, or chili flakes with the dry spices.
📝 Recipe Notes
- Hot water tip: Using kettle-boiled water keeps the cooking temperature consistent and speeds things up.
- Blending the sauce: Let it cool slightly before blending to avoid steam pressure. It’s what gives you that silky texture!
- Skip the aromatics: For those with garlic/onion intolerance, skip them entirely and go straight into blooming the spices in oil.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave with a splash of water.
More Easy Weeknight Dinners
- 10-Minute Baked Chicken Breasts
- Creamy Spaghetti Carbonara with Bacon
- One-Pot Pasta with Peas and Potatoes
- Easy Chicken Curry Recipe (Quick) With Coconut Milk
- Chickpea Spinach Curry
If you try this recipe, I’d love to hear how it turned out 🤍
Leave a comment below or tag me on Instagram!
Easy Chicken Curry Sauce Recipe
Ingredients
- 3 Tbsp 45 ml extra‑virgin olive oil, divided
- 1 medium onion diced (about 1 cup / 150 g) †omit for low‑FODMAP/auto‑immune version
- 4-5 garlic cloves minced †omit for low‑FODMAP/auto‑immune version
- 1 tsp (3 g) ground turmeric
- 1 tsp (3g) ground cumin
- 1 tsp (3g) ground coriander
- 2 tsp (6g) curry powder (any brand)
- ¼ tsp ground cinnamon
- ¼ tsp (1g) ground fennel seed †optional
- 1/4 cup hot water to loosen spices
- 1/4 cup (70g) tomato paste
- 1 400g (14‑oz) can chopped tomatoes
- 2 cups (480 ml) hot water, divided
- 6 boneless skinless chicken breasts, cubed (about 900 g)
- 1 tsp fine sea salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
Instructions
- Heat 2 Tbsp olive oil in a large pan over medium. Add onion; cook 3–4 min until golden. Stir in garlic; cook 1 min.
- Add turmeric, cumin, coriander, curry powder, cinnamon, and fennel. Stir for 30 sec. Add 1 Tbsp hot water to prevent burning.
- Add tomato paste, canned tomatoes, and 1 cup hot water. Fill the empty tomato can with another 1 cup hot water, swirl to rinse, and pour in. Simmer 5–10 min. **Remove from heat and pour directly into a blender. Let cool uncovered.
- In the same pan, add remaining 1 Tbsp olive oil over medium-high. Add chicken; season well with salt and pepper. Sauté ~5 min until lightly browned (not fully cooked).
- Blend the cooled sauce until smooth. Pour over the chicken and stir to combine.
- Simmer uncovered or lid ajar for 5–10 minutes, until chicken is cooked through and sauce thickens. Adjust seasoning to taste.
Notes
*Blending the sauce* makes it rich and silky — let it cool slightly first to avoid steam buildup.
*No stock needed!* Just tomatoes, spices, and water do the trick.
- Leftovers improve overnight.
- Store in the fridge for 4 days or freeze for up to 3 months.
Variations:
*Vegetable boost* Add spinach or peas in the last 5 min of simmering.*Protein swap* Use thighs, tofu, or chickpeas.
*Creamy option* Stir in ¼ cup coconut cream at the end (if dairy-free isn’t required).
Allergens:
No major allergens.Check curry powder for mustard traces or additives.
