I share my quick and simple mild chicken curry that’s ready in 30 minutes, freezes for easy batch cooking, and includes a sneaky twist that puts it near the top of my Easy Mild Curry Recipes.
I make this Best Easy Chicken Curry on hectic nights when I want big flavour without faff. Using boneless skinless chicken thighs and coconut milk it becomes silky and mild, but still layered enough to make you think I spent ages on it.
Ready in about 30 minutes so it’s perfect for a mid week dinner the whole family will actually eat, and it’s brilliant as a Freezer Curry for nights when you need dinner fast. I put it under Indian Food Chicken Recipes because its simple, reliable and somehow feels special, you’ll go back for seconds.
Ingredients
- Chicken thighs: rich in protein and iron, stays juicy and forgiving when cooked
- Curry powder: warming spice mix adds aroma and mild heat, boosts flavor depth quickly
- Coconut milk: gives creamy body and subtle sweetness, balances spices well in sauce
- Chopped tomatoes: add acidity and a light tang, help make a saucy base
- Onion: builds sweetness and savory depth as it softens, simple pantry hero
- Garlic and ginger: punchy aromatics that brighten flavors, good for immunity too
- Ground spices: cumin coriander garam masala add earthy warmth and complex notes
- Fresh coriander: bright herb garnish adds freshness and a peppery citrus finish
Ingredient Quantities
- 600 g boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1 large onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp paprika or mild chilli powder optional
- 1 x 400 g can chopped tomatoes
- 1 x 400 ml can coconut milk full fat
- 150 ml chicken stock or water
- 1 tsp sugar
- salt and freshly ground black pepper to taste
- small bunch fresh coriander optional
How to Make this
1. Chop the 600 g boneless skinless chicken thighs into bite sized pieces, finely chop 1 large onion, mince 3 garlic cloves and grate 1 tbsp fresh ginger.
2. Heat 2 tbsp vegetable oil in a large frying pan over medium high heat. Add the onion with a pinch of salt and cook until soft and starting to brown, about 6 to 8 minutes, don’t rush this step it builds flavour.
3. Add the garlic and ginger and cook for 30–60 seconds until fragrant, stirring so they don’t burn.
4. Stir in 2 tbsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric and the 1 tsp paprika or mild chilli powder if you want a little kick. Toast the spices for 30–45 seconds so they bloom.
5. Push the spiced onions to the side and add the chicken pieces, season with salt and freshly ground black pepper and brown for 3–4 minutes, turning so they get sealed on all sides.
6. Pour in 1 x 400 g can chopped tomatoes, 1 x 400 ml can full fat coconut milk and 150 ml chicken stock or water, stir everything together and bring to a gentle simmer. Add 1 tsp sugar to balance the tomatoes.
7. Reduce the heat and simmer gently for 12–15 minutes, uncovered, until the chicken is cooked through and the sauce has thickened a bit. Skim any excess fat if you want it lighter.
8. Stir in 1 tsp garam masala at the end for extra aroma, taste and adjust salt and pepper. If the sauce is too thin simmer a few more minutes, if it’s too thick add a splash more stock or water.
9. Finish with chopped fresh coriander if using, serve with rice or flatbreads. To freeze: cool completely, portion into freezer safe containers and freeze for up to 3 months, reheat thoroughly from frozen.
Equipment Needed
1. Cutting board
2. Sharp chefs knife
3. Box grater or microplane (for ginger)
4. Large frying pan or deep skillet
5. Wooden spoon or heatproof spatula
6. Measuring spoons and a measuring jug or cup
7. Can opener
8. Tongs or slotted spoon for turning and serving
9. Mixing bowl and freezer-safe containers for cooling/storage
FAQ
Best Easy Chicken Curry Recipe Substitutions and Variations
- Chicken thighs (600 g): swap for chicken breast (same weight, cut smaller and cook a bit less so it doesnt dry), turkey pieces (same idea), firm tofu (press well, cube and sear so it soaks up the sauce), or canned chickpeas (drain and add for a vegetarian twist).
- Vegetable oil (2 tbsp): use canola or sunflower oil (neutral, same heat), ghee or unsalted butter (richer, nice nutty flavour), or light olive oil (dont use super-hot pan or the taste gets stronger).
- Coconut milk (400 ml full fat): use canned coconut cream diluted with water (same creaminess), full fat plain yogurt (stir in off heat so it doesnt split), or unsweetened almond or oat milk plus a tablespoon of coconut cream for coco flavour.
- Mild curry powder (2 tbsp): swap for 2 tbsp curry paste (start with less, its more concentrated), or make a quick mix of 1 tsp turmeric + 1 tsp cumin + 1 tsp coriander + 1 tsp paprika, or use extra garam masala plus a pinch of turmeric for colour.
Pro Tips
1) Pat the chicken pieces dry before they hit the pan, its the single easiest way to get a good sear. Don’t crowd the pan either, do it in batches if needed, otherwise they just steam and you lose flavor.
2) Bloom and toast the spices in the hot oil till they smell amazing, but watch them closely so they dont burn. If they start sticking, add a splash of water or a little of the canned tomatoes to loosen the pan and pick up the browned bits.
3) For sauce texture control: if it’s too thin, simmer a bit longer to concentrate flavors, or mix a teaspoon of cornstarch with cold water and stir that in to thicken quickly. If it feels too heavy, a squeeze of lemon or a spoon of plain yogurt brightens and lightens without killing the curry taste.
4) Finish smart and store smart: add any fragile herbs or volatile spices right at the end for the best aroma, and let the curry rest 5 minutes before serving so flavors settle. To freeze, cool completely, pack flat in freezer bags for faster thawing and reheat gently so the coconut doesn’t split.
Best Easy Chicken Curry Recipe
I share my quick and simple mild chicken curry that’s ready in 30 minutes, freezes for easy batch cooking, and includes a sneaky twist that puts it near the top of my Easy Mild Curry Recipes.
4
servings
643
kcal
Equipment: 1. Cutting board
2. Sharp chefs knife
3. Box grater or microplane (for ginger)
4. Large frying pan or deep skillet
5. Wooden spoon or heatproof spatula
6. Measuring spoons and a measuring jug or cup
7. Can opener
8. Tongs or slotted spoon for turning and serving
9. Mixing bowl and freezer-safe containers for cooling/storage
Ingredients
600 g boneless skinless chicken thighs
2 tbsp vegetable oil
1 large onion
3 garlic cloves
1 tbsp fresh ginger
2 tbsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garam masala
1 tsp paprika or mild chilli powder optional
1 x 400 g can chopped tomatoes
1 x 400 ml can coconut milk full fat
150 ml chicken stock or water
1 tsp sugar
salt and freshly ground black pepper to taste
small bunch fresh coriander optional
Directions
- Chop the 600 g boneless skinless chicken thighs into bite sized pieces, finely chop 1 large onion, mince 3 garlic cloves and grate 1 tbsp fresh ginger.
- Heat 2 tbsp vegetable oil in a large frying pan over medium high heat. Add the onion with a pinch of salt and cook until soft and starting to brown, about 6 to 8 minutes, don't rush this step it builds flavour.
- Add the garlic and ginger and cook for 30–60 seconds until fragrant, stirring so they don't burn.
- Stir in 2 tbsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric and the 1 tsp paprika or mild chilli powder if you want a little kick. Toast the spices for 30–45 seconds so they bloom.
- Push the spiced onions to the side and add the chicken pieces, season with salt and freshly ground black pepper and brown for 3–4 minutes, turning so they get sealed on all sides.
- Pour in 1 x 400 g can chopped tomatoes, 1 x 400 ml can full fat coconut milk and 150 ml chicken stock or water, stir everything together and bring to a gentle simmer. Add 1 tsp sugar to balance the tomatoes.
- Reduce the heat and simmer gently for 12–15 minutes, uncovered, until the chicken is cooked through and the sauce has thickened a bit. Skim any excess fat if you want it lighter.
- Stir in 1 tsp garam masala at the end for extra aroma, taste and adjust salt and pepper. If the sauce is too thin simmer a few more minutes, if it's too thick add a splash more stock or water.
- Finish with chopped fresh coriander if using, serve with rice or flatbreads. To freeze: cool completely, portion into freezer safe containers and freeze for up to 3 months, reheat thoroughly from frozen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 4
- Calories: 643kcal
- Fat: 47.2g
- Saturated Fat: 26.4g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 3.8g
- Cholesterol: 139.5mg
- Sodium: 285mg
- Potassium: 732mg
- Carbohydrates: 10.4g
- Fiber: 2.2g
- Sugar: 5.1g
- Protein: 41.3g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 2.5mg
