Master the Best One-Pot Chicken Curry in Just 30 Minutes!

Transform your weeknights with the **BEST One-Pot Chicken Curry**! In a mere 30 minutes, you can whip up a truly spectacular dish that bursts with an explosion of vibrant flavors. This recipe harmoniously blends aromatic ginger, sweet onions, pungent garlic, and a delightful kick from **red curry paste**, all beautifully mellowed by the rich, creamy texture of **coconut milk**. It’s not just a meal; it’s an experience that brings the exotic tastes of the East right to your dinner table, perfect for those busy evenings when you crave something both quick and incredibly satisfying.

Crafted for efficiency without sacrificing taste, this recipe prioritizes simplicity, keeping added vegetables minimal to ensure a speedy preparation. However, feel free to personalize your curry with your favorite greens if time allows! For an authentic and wholesome dining experience, serve this delightful **Chicken Curry** alongside fluffy basmati rice and warm, pillowy naan bread. It’s a complete meal that promises both comfort and culinary adventure.

Understanding the Heart of Curry: A Blend of Spices

Curry is not a single spice, but rather a flavorful blend, and in this particular **Chicken Curry** recipe, we harness the power of three key components to create its distinctive taste: fragrant **red curry paste**, warm **yellow curry powder**, and earthy **ground coriander**. The resulting flavor profile is predominantly savory, offering a delightful depth, complemented by subtle hints of sweetness and a gentle warmth of spice. It’s a balance designed to tantalize your taste buds without overpowering them.

The foundation of our curry’s complexity begins with **red curry paste**, a powerhouse ingredient itself. This paste typically comprises a potent mix of red chilies, fresh garlic, aromatic lemongrass, and other traditional Thai ingredients. We further amplify this aromatic base by incorporating additional fresh garlic and sweet onions into our dish, building layers of flavor that make every bite memorable. This careful layering ensures a rich, multi-dimensional taste experience that sets this curry apart.

Essential Ingredients for Your Perfect Chicken Curry

Each ingredient in this recipe plays a vital role, carefully chosen to build the most exquisite **One-Pot Chicken Curry** you’ve ever tasted. This blend of simple yet powerful components comes together to create a symphony of flavors and textures.

• Coconut Oil: Our preferred choice for sautéing and browning the chicken, and for developing the aromatic base of onions, garlic, and ginger. It imparts a subtle richness and ensures an even, flavorful cook for all components.
• Boneless, Skinless Chicken Breast or Thighs: The star protein of the dish. Both breasts and thighs work wonderfully; breasts offer a leaner option, while thighs provide more succulence and flavor. Cut into bite-sized pieces, they integrate perfectly into the creamy sauce.
• Seasonings (Yellow Curry Powder, Red Curry Paste, Ground Coriander, Salt, Pepper): This powerful quartet is responsible for infusing the curry with its incredible depth of flavor. Yellow curry powder brings a warm, earthy, and aromatic foundation; red curry paste delivers that essential spicy kick and vibrant color; ground coriander introduces a unique citrusy, nutty undertone; and finally, salt and pepper perfectly balance and elevate the overall flavor profile.
• Onions, Garlic, and Ginger: The holy trinity of aromatics. These form the fragrant backbone of almost any good curry. Onions add a foundational sweetness, while garlic and ginger contribute spicy, pungent notes that build incredible depth and warmth.
• Coconut Milk (Full-Fat): The secret to a luxuriously creamy and velvety curry. Full-fat coconut milk not only balances the spices but also adds a beautiful richness and authentic tropical flavor that is indispensable for this dish.
• Chicken Stock: Used to create the flavorful liquid base for the sauce. It adds volume, a savory dimension, and helps to achieve the perfect consistency for the curry.
• Lime Juice: A splash of fresh lime juice is a game-changer. It introduces a bright, zesty freshness that cuts through the richness of the coconut milk and balances the complex spice profile, elevating all the other flavors.
• Brown Sugar: Just a touch of brown sugar is used to provide a subtle sweetness. This helps to counterbalance the spicy and tangy elements of the curry, creating a more well-rounded and harmonious taste.
• Fresh Cilantro: A final garnish that adds a burst of fresh, herbaceous flavor. Cilantro’s bright notes beautifully complement the spicy and rich tastes of the curry, providing a refreshing finish.
• Fish Sauce (Optional): For an extra layer of umami and authentic Southeast Asian depth, a dash of fish sauce can be added. It enhances the savory notes without making the dish taste “fishy.”

Your Step-by-Step Guide to Making Delicious Curry Chicken

Creating this flavorful **One-Pot Chicken Curry** is surprisingly simple, especially with our clear, step-by-step instructions. Follow these easy steps to bring this amazing dish to life in your kitchen.

1. Prepare the Chicken: Begin by slicing the boneless, skinless chicken (breast or thighs) into uniform bite-sized pieces. Season the chicken generously with a portion of the yellow curry powder, salt, and pepper, ensuring each piece is well coated. This initial seasoning builds the first layer of flavor.
2. Sear the Chicken: Heat a tablespoon of coconut oil in a large, deep cast-iron pan over medium-high heat. Once hot, add the seasoned chicken pieces and sear them until they are beautifully browned on the outside. The goal here is not to cook them through completely, but to create a delicious crust. This should take approximately 4-5 minutes. Remove the chicken to a plate and loosely cover with foil to keep warm.
3. Sauté Aromatics: Return the same pan to the stovetop and add the remaining coconut oil. Add the diced onions and sauté them until they become softened and just begin to turn golden, which usually takes about 3-5 minutes.
4. Infuse with Garlic & Ginger: Stir in the minced garlic and finely minced ginger to the sautéed onions. Cook for another minute, stirring continuously, until these aromatics become fragrant. Be careful not to burn them.
5. Toast the Spices (Bloom): Now, it’s time to add the remaining yellow curry powder, red curry paste, and ground coriander. Stir these spices into the aromatic base. Continue to cook and stir often for 2-3 minutes, allowing the spices to toast lightly until they become incredibly fragrant. This “blooming” step is essential for maximizing their flavor.
6. Simmer the Sauce: Pour in the full-fat coconut milk and chicken stock. The liquid will sizzle as it hits the hot pan. Stir vigorously until the sauce is smooth and creamy. Reduce the heat to medium and allow the sauce to simmer at a steady pace for 8-10 minutes. This simmering process allows the flavors to meld and the sauce to naturally reduce and thicken to a luxurious consistency.
7. Return the Chicken: After the sauce has simmered and thickened for about 8 minutes, carefully add the seared chicken pieces back into the pan. Stir them into the sauce, allowing them to finish cooking through and absorb all the delicious flavors.
8. Add Sweetness and Brightness: Stir in the brown sugar and fresh lime juice. These ingredients are crucial for balancing the flavors, adding a touch of sweetness and a vibrant zesty note that brightens the entire dish.
9. Finish with Freshness: Finally, mix in the freshly chopped cilantro. If you opt for fish sauce to add more umami, now is the time to stir it in as well. Continue to simmer for another 2-3 minutes, ensuring the chicken is fully cooked, the juices run clear, and the internal temperature reaches 160-165°F.
10. Taste and Serve: Taste the curry and adjust for any additional salt, pepper, or lime juice as needed. Your delectable **Chicken Curry** is now ready to be served!

Serving Suggestions & Customization for Your Chicken Curry

This **30-Minute Chicken Curry** is incredibly versatile, allowing for various serving styles and easy customizations to suit your preferences. Traditionally, it pairs perfectly with warm **basmati rice** and fluffy **naan bread**, which is ideal for soaking up every last drop of the rich, flavorful sauce. Beyond the classics, consider these options:

• Add Vegetables: While our quick recipe keeps it simple, feel free to toss in your favorite vegetables. Green beans, peas, bell peppers, spinach, or even cubed potatoes or sweet potatoes can be added during the simmering stage to boost nutrition and texture.
• Spice Level Adjustment: Easily adjust the heat by increasing or decreasing the amount of red curry paste. For an extra kick, a pinch of cayenne pepper or a few slices of fresh red chili can be stirred in. For milder palates, use less paste and consider a touch more coconut milk to balance.
• Different Proteins: Not a fan of chicken? This curry base works wonderfully with shrimp, firm tofu, or even chickpeas for a vegetarian option. Adjust cooking times accordingly.
• Garnishes: A sprinkle of fresh cilantro is essential, but you can also add a dollop of plain Greek yogurt or a swirl of extra coconut milk for a creamy finish, or toasted cashews for crunch.
• Meal Prep: This curry makes fantastic leftovers! Prepare a larger batch and portion it out for healthy, delicious meals throughout the week.

Explore More Easy Curry Dishes:

Save
Pin
Print

4.96 from 21 votes

Quick & Easy One-Pot Chicken Curry

By Chelsea Lords

This Easy One-Pot Chicken Curry is your ultimate 30-minute weeknight dinner solution! It’s brimming with incredible flavor from fresh ginger, onions, garlic, and a spicy kick of red curry paste, all perfectly balanced by rich, creamy coconut milk.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large cast-iron pan

Ingredients

• ▢ 3 tablespoons coconut oil or vegetable oil, divided
• ▢ 1 pound boneless, skinless chicken breasts or thighs
• ▢ 3 tablespoons yellow curry powder divided
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 cup diced yellow onion
• ▢ 1-1/2 teaspoons minced garlic
• ▢ 2 tablespoons finely minced ginger
• ▢ 3 tablespoons red curry paste
• ▢ 1 teaspoon ground coriander
• ▢ 1 (15.25-ounce) can coconut milk full-fat
• ▢ 1 cup chicken stock
• ▢ 1 lime
• ▢ 1 tablespoon light brown sugar
• ▢ 1/4 cup cilantro diced
• ▢ 2 teaspoons fish sauce optional
• ▢ Serving suggestions see note 1

Instructions 

• First, prepare your ingredients: Juice the lime to get 1 tablespoon of fresh lime juice and set it aside. Dice the yellow onion, mince the garlic, and peel and finely mince the ginger (a spoon or vegetable peeler works great for peeling ginger). Cut the chicken into uniform bite-sized pieces. In a bowl, toss the cubed chicken with 1/2 tablespoon of yellow curry powder, salt, and pepper until each piece is thoroughly coated.
• Heat 1 tablespoon of coconut oil in a large, deep cast-iron pan or heavy-bottomed skillet over medium-high heat. Once the oil is shimmering and melted, add the seasoned chicken pieces to the pan. Cook the chicken for approximately 4-5 minutes, searing until it is beautifully golden brown on the outside but not yet cooked through internally. Remove the chicken from the pan and transfer it to a plate, covering it loosely with foil to keep it warm.
• Return the same pan to the stovetop and add the remaining 2 tablespoons of coconut oil. Add the diced onion to the pan and sauté for 3-5 minutes, stirring occasionally, until the onions soften and begin to turn golden. Next, add the minced garlic and ginger to the pan. Stir well to coat all the aromatics with the oil. Reduce the heat to low-medium and add the remaining yellow curry powder, red curry paste, and ground coriander. Continue to stir often for 2-3 minutes, allowing the spices to toast gently until they become wonderfully fragrant. This “blooming” step is key to developing deep flavor.
• Carefully pour in the full-fat coconut milk and chicken stock into the pan. The liquid will sizzle as it hits the hot surface. Stir continuously until the sauce is smooth and lump-free. Increase the heat to medium and bring the sauce to a rapid simmer, cooking for 8-10 minutes. During this time, the sauce will reduce slightly and thicken to a rich, creamy consistency (see Note 2 below for an even thicker sauce option). After about 8 minutes of simmering, return the seared chicken pieces to the pan to finish cooking through. Stir in the brown sugar, fresh lime juice, and chopped cilantro. If desired, add the fish sauce for an extra depth of umami. Continue to simmer until the chicken is fully cooked, its juices run clear, and the internal temperature reaches 160-165°F, typically another 2-3 minutes. Taste the curry and adjust for any additional salt, pepper, or lime juice to your preference.
• Serve your delicious One-Pot Chicken Curry immediately over warm basmati rice and with fluffy naan bread. Garnish individual plates with extra fresh cilantro for a burst of color and herbaceous flavor. Enjoy your quick, homemade, and incredibly satisfying meal!

Recipe Notes

Note 1 – Serving Suggestions: For a complete and authentic meal, I highly recommend serving this flavorful curry over perfectly cooked basmati rice and with warm naan bread, garnished with plenty of additional fresh cilantro.

Note 2 – For a Thicker Sauce: If you prefer an even thicker, more luscious sauce, you can easily achieve this. Towards the end of the simmering process, remove 1-2 tablespoons of the hot curry sauce to a small bowl. Whisk in 2 teaspoons of cornstarch until a smooth slurry forms. Then, gradually whisk this mixture back into the main curry sauce. Continue to simmer gently for another minute or two, stirring constantly, until the sauce reaches your desired thickness.

Storage & Freezing Instructions: Leftover curry is simply delicious! Allow the **Chicken Curry** to cool completely to room temperature before transferring it to an airtight container. It can be stored safely in the refrigerator for up to 4 days. For optimal freshness and texture, store any cooked rice separately. This curry also freezes beautifully: portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator (if frozen) and reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water if needed to adjust consistency.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 14g | Protein: 27g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 459mg | Potassium: 659mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1923IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Love this recipe? Leave a comment below!Your feedback helps us grow!