Quick and Easy Curry Chicken Recipe

Name: Quick and Easy Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless chicken thighs (sliced in half, or use chicken breasts sliced into thirds); salt and black pepper, to taste; 4 tablespoons vegetable oil; 1 large onion, chopped; 1 -2 tablespoon fresh minced garlic; 2 -3 teaspoons curry powder; 14-½ teaspoon cayenne pepper (or to taste); 1 (14 ounce) can unsweetened coconut milk; 1 (14 ounce) can stewed tomatoes (undrained); ⅓ cup currants; 1 ½ cups frozen peas, thawed; ⅓ cup roasted chopped cashews (can use more); cooked basmati rice or jasmine rice

Servings: persons

2 lbs boneless chicken thighs (sliced in half, or use chicken breasts sliced into thirds)
salt and black pepper, to taste
4 tablespoons vegetable oil
1 large onion, chopped
1 -2 tablespoon fresh minced garlic
2 -3 teaspoons curry powder
14-½ teaspoon cayenne pepper (or to taste)
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can stewed tomatoes (undrained)
⅓ cup currants
1 ½ cups frozen peas, thawed
⅓ cup roasted chopped cashews (can use more)
cooked basmati rice or jasmine rice

1
Slice the thighs in half (if you are using breasts then slice into thirds.
2
Season the chicken strips with salt and pepper.
3
Heat oil in a large skillet over medium heat; add in the chicken strips and cook until browned; transfer the chicken to a plate.
4
Add in onion and cook for about 6-8 minutes.
5
Add in garlic, curry powder and cayenne; cook stirring for 1 minute.
6
Add in coconut milk, stewed tomatoes with juice and currants; bring to a simmer over medium heat.
7
Add in peas, chicken and any juices from the plate; simmer over medium-low heat for about 20 minutes or until the chicken is cooked through.
8
Season with salt and pepper to taste.
9
Sprinkle with chopped cashews.
10
Serve with basmati or jasmine rice.

782

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 lbs boneless chicken thighs (sliced in half, or use chicken breasts sliced into thirds), salt and black pepper, to taste, 4 tablespoons vegetable oil, 1 large onion, chopped, and more.

Yes, Quick and Easy Curry Chicken 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!

Quick and Easy Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions