Who says you need to spend hours in the kitchen to make a curry that’s bursting with flavour? This Quick & Easy Chicken Curry is here to save the day—and your dinner plans. With just a handful of simple pantry ingredients and a few trusty spices, you’ll have a dish that tastes like it’s been simmering for hours.
The secret? A combination of spices, tomato passata, creamy coconut cream and a few aromatics do all the heavy lifting while you sit back and look like a curry pro. Perfect for those nights when you want something hearty and comforting but don’t feel like making it a full production.
Ready to make magic in your kitchen? Let’s curry on! 🌟
This chicken curry isn’t just quick—it’s also incredibly versatile. You can keep it as simple or as fancy as you like, depending on what you’re in the mood for. Serve it over fluffy steamed basmati rice for the ultimate comfort meal or also add some naan bread to scoop up all that delicious sauce. Trust me, nothing goes to waste when naan is involved.
Want to add some veggies to the mix? Toss in a handful of baby spinach right at the end—it’ll wilt perfectly into the curry. Or, if you’ve got some frozen peas, pop those in for a splash of colour and a little sweetness. Leftover roast veggies from last night’s dinner? Stir them through and make your fridge leftovers feel brand new.
This curry is also fantastic for meal prep. Make a big batch, and you’ve got lunch sorted for a couple of days. Just reheat and enjoy—some say curry tastes even better the next day!
And let’s not forget the toppings. A sprinkle of fresh coriander (if you’re a fan), some sliced chillies for a heat kick, a dollop of cooling yogurt, or a drizzle of extra coconut cream can take this dish to the next level. Feeling fancy? Add some toasted cashews or crispy fried shallots for extra crunch.
Whether you’re whipping it up for a cosy weeknight meal or serving it to impress guests without the stress, this chicken curry has you covered.
Quick & Easy Chicken Curry
Ingredients
CHICKEN
- 750g chicken thigh fillets, fat trimmed and cut into 2cm dice
- 2 teaspoons each garam masala and ground cumin
- 1 teaspoon each ground coriander, turmeric and salt
- ½ teaspoon ground black pepper
- 2 tablespoons neutral oil
SAUCE
- 1 tablespoon neutral oil
- 40g butter
- 1 large brown onion, finely diced
- 2 teaspoons each crushed garlic and grated ginger
- 1 ½ teaspoons each garam masala and ground cumin
- 1 teaspoon curry powder
- 400g bottle tomato passata
- 2 teaspoons caster sugar
- 400ml can coconut cream
- 2 tablespoons roughly chopped coriander leaves
Instructions
- Place chicken into a bowl along with the spices, salt and pepper and oil. Toss well to combine. Cover and chill until required. (This can be done up to 24hrs ahead of time but there is no need if your don't have the time)
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring often, for 5 minutes or until lightly golden in colour but not cooked through. Remove and set aside.
- Add the butter to the pan and allow to melt over a medium heat. Add the onion, garlic and ginger. Cook for 5 minutes or until softened . Add the garam masala, cumin and curry powder, cook, stirring for 1 minute.
- Add the tomato passata and sugar and bring to a simmer. Return chicken to the pan along with any juices and stir to combine. Add the coconut cream, and allow to simmer over low heat for 20 minutes or until sauce has thickened. Remove from heat and stir through coriander.
- Serve curry over basmati rice and garnish as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specificed.
You may also enjoy:
- Butter Chicken (The Best!)
- Indian Spiced Yoghurt Chicken Breasts (Air Fryer)
- Bill Granger’s Curried Chicken & Rice
- Easy Kerala Fish Curry
- Easy Thai Green Prawn Curry
Leave a Reply