Easy Chicken Curry Recipe

Name: Easy Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large skinless chicken breasts, cut into chunks; 3 tablespoons vegetable oil; 1 teaspoon mustard seeds, brown; 1 large onion, sliced; 3 garlic cloves, finely sliced; 400 ml coconut milk; salt; chopped spring onion, for garnish; MARINADE INGREDIENTS; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1 1/2 tablespoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 tablespoon lemon juice; 1/2 teaspoon salt; 75 ml water

Servings: persons

4 large skinless chicken breasts, cut into chunks
3 tablespoons vegetable oil
1 teaspoon mustard seeds, brown
1 large onion, sliced
3 garlic cloves, finely sliced
400 ml coconut milk
salt
chopped spring onion, for garnish
MARINADE INGREDIENTS
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 teaspoon salt
75 ml water

1
In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do.
2
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade.
3
Fry over a gentle heat for about eight minutes before adding the coconut milk.
4
Increase the heat slightly and bring to a simmer.
5
Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large skinless chicken breasts, cut into chunks, 3 tablespoons vegetable oil, 1 teaspoon mustard seeds, brown, 1 large onion, sliced, and more.

Yes, Easy Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions