Easy 30-Minute Chicken Curry -High-Protein and Family-Friendly

This Chicken Curry is one of those recipes I come back to again and again. It’s simple, comforting, and full of warm, cozy flavor without being complicated or fussy. The onions cook down slowly until they’re soft and slightly sweet, the spices bloom in the pan, and suddenly your kitchen smells incredible.

I love how creamy the sauce becomes once the coconut milk is added. It gently simmers around the chicken, turning tender and juicy while soaking up all those beautiful spices. It’s rich, but not heavy. Flavorful, but not overpowering. You can easily adjust the heat, making it perfect for both little ones and spice lovers at the table.

This is the kind of meal that brings everyone straight to the table. Spoon it over fluffy basmati rice, sprinkle with fresh herbs, and dinner is done. It’s comforting enough for a quiet family evening, yet special enough to serve when friends come over. Simple ingredients, big flavor, and the kind of recipe that quickly becomes part of your regular rotation.

How to make chicken curry

Begin by heating the oil in a wide, heavy-based pan over medium heat. Add the finely chopped onion and cook for 8–10 minutes, stirring occasionally, until soft, translucent, and lightly golden. This slow cooking builds the base flavor of the curry.

Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Be careful not to let them brown. Stir in the curry powder, cumin, coriander, turmeric, paprika, and chili. Cook the spices for about 1 minute, stirring constantly, until they become aromatic and slightly darker in color.

Add the tomato paste and cook for 1–2 minutes, stirring well, to remove any raw acidity and deepen the flavor.

Add the chicken pieces to the pan, season with salt and freshly ground black pepper, and stir well to coat them evenly in the spice mixture. Cook for 3–4 minutes, allowing the chicken to lightly seal on the outside.

Pour in the coconut milk and stock, stirring to combine. Bring to a gentle simmer, then partially cover the pan and cook for 15–20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to a creamy consistency.

Taste and adjust the seasoning, adding more salt or chili if needed. Finish with a squeeze of fresh lime or lemon juice and a generous sprinkle of chopped cilantro or parsley.

Serve hot with basmati rice, naan, or warm flatbread.

Hope you have fun making this easy chicken curry! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other similar recipes you may like to try

This Chicken Tikka Masala is rich, creamy, and packed with warm spices. Tender chicken simmers in a flavorful tomato sauce for a comforting, restaurant-style dinner made at home.

This Creamy Tuscan Chicken features juicy chicken in a garlic-Parmesan cream sauce with cherry tomatoes and spinach. An easy, one-pan dinner that feels elegant but comes together fast.

You will also love this Easy Cashew Chicken is a quick stir-fry with tender chicken, crunchy cashews, and a savory-sweet sauce. Better than takeout and perfect for busy weeknights.

For more recipes with chicken check out our full collection of Chicken Recipes.

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