Easy Chicken Curry Recipe

This recipe provides a great starting point for a delicious, easy curry. First I thinly sliced 3 large chicken breast halves and browned them in olive oil. While they were cooking I started the onion (in 3T. olive oil) in a separate skillet. To the onion I added sliced, fresh mushrooms and some frozen peas. When the veggies were heated I added 3 T. curry, some hot pepper flakes, 2 C. chicken broth and 1/2 C. unsweetened coconut milk. Finally, I stirred in the cooked chicken strips and let the whole thing cook for an additional 15 min. to reduce the broth. Served this over Texmati rice to my family of 4 and everyone really loved it! The 3 T. of curry powder seemed like plenty to us, but that's personal perference. This recipe would get 5 stars except that it had to be tweaked quite a bit.

This recipe doesn't have enough sauce or onion for me! I make curry chicken all the time. I use whatever chicken pieces I have in the house, drumsticks, thighs, breast, wings. I use a LOT of onion - at least 1 huge onion or 2 medium and don't dice them up like this recipe, but slice them so I have rings of onions. Then when onions start looking translucent I add the curry powder and "toast" it with the onions. I then add 2 cups of chicken stock and 1/2 cup of either sour cream or Greek yogurt to take edge off the heat from the curry spice. Simmer till chicken falls off the bone and house smells like an Indian restaurant! I serve with a side of stir-fried cabbage - always YUM!

I made this for dinner today and added some carrot chunks and quartered mushrooms with peas and it was so good...next time I make it I will add diced apple and sultanas too....also I steamed the rice in my vegetable steamer with a lemon cut in half and the rice came out perfectly and tasted lovely...my daughter does hers in a pan with coconut milk and water with lemon . .delicious too... definitely a keeper and so simple to make..,

The steps with the onion and curry powder are correct. Cooking out the curry powder is a must. If it catches to the pan a little that's OK. But then I simple add coconut milk and deglaze the pan and simmer that a little while I brown chicken in another pan. DO NOT COOK CHICKEN BREAST THIS LONG AS IT WILL SHRINK AND DRY OUT. Once chicken is browned stir it into the sauce and cook for about 10min. It's all it should need after browning the outside. Adjust flavours to taste with salt, pepper and maybe a little sugar. This is a good base to make a good curry. But that's it.

Well…. I’m like yeah this isn’t going to be great but let’s give it a shot. I’m so glad I did, WOW, so easy, why do I do it all the other ways? Now I did not have fresh onion, so I used dried….i also added some chicken broth to add moisture and eyeballed the curry as I only had one chicken breast. I also salt and peppered the chicken as another person suggested. Next time I will omit the oil and just simmer the chicken in broth. Saving calories is the only benefit this would do. I will def use this super easy recipe again.

Like many others I modified this recipe. Please dont be offended but I added a lot to this basic recipe. First, I carmelized the onions and a clove of minced garlic then set aside. Next I browned my chicken breast lightly in the same skillet. Remove from pan and cut into small pieces. Next add 1c chicken broth, 1 can diced tomatoes with green chilies, 2 tablespoons curry powder, dash of ginger & cinnamon, 1 teaspoon paprika and 1 bay leaf. Add chicken and onion & garlic to the mixture in pan. Simmer for 40 minutes. Adjust spices to your preference. A beautiful dish with many layers without too much spice. Yum!

Great recipe except as stated, it is desperately in need of more liquid. I add a cup of chicken broth after adding the chicken and simmer for about a half hour and then I add a half cup of milk or cream to thicken the gravy up a little. If necessary, I add a pinch more curry after I stir in the cream or milk and then let it simmer for another 15 minutes or so. I also prefer to use thighs and legs rather than chicken breasts for a heartier meal.

I hate to give a 3 star review because I ended up with a fabulous dish, BUT I did change alot so it's only fair to give the original recipe a so-so rating. As it is written, it is a good base recipe. After I read the reviews, I added 2 cups of chicken broth and 4 cloves of crushed garlic (what can I say, we like garlic!). I also added about a tsp each of kosher salt, tumeric and cumin and 1/2 tsp of paprika. Toward the end of the 30 min covered simmer I was concerned that there wouldn't be enough for my family of 5, even with rice, so I took some reviewer's advice and added a can of evaporated milk and then let it simmer the last 15 min uncovered. This is the first time cooking curry and I was very pleased with my final product. Like I said, it is a very good base. If it doesn't bother you to tweak as you go along, you will like this recipe. If you are the kind that thinks recipes should be written in stone, then you probably won't like it as written.

I have to give it five stars because I don't know if it was good or not. I hate when someone does not make the recipe as printed and then gives it a bad review. I did a Sweet Coconut Chicken w/ Pumpkin: I did 3/4c. onion (caramelized w/ a little garlic) added 1c. milk, 1/2c.shredded coconut, a little hoisin sauce & fish sauce. Only 2 Tbsp. sweet curry powder 1/3 c, seemed way too much. And then I added 1 Tbsp. OJ, about 1/2 c. pumpkin and sweetened it with brown sugar to taste. It Was Awesome!!! Cooked the chicken in a separate pan in olive oil salt and pepper and added sauce. Served over white rice.

This recipe was so easy and delicious! I couldn't believe it with only 4 ingredients! I did add one can of unsweetened coconut milk at the end and it was absolute perfection! I couldn't stop spooning the broth into my mouth straight out of the pan- it was THAT good! Do it. Make sure to add the unsweetened coconut milk, though! Game changer.

I need some sauce in this and thus like to add a can of coconut milk.

Loved this recipe for my first ever curry. Was a great hit with the family.

Surprisingly my hubby loves it

I added a green pepper and used 2 whole breasts to make the curry.

This is insane — how is it so good?

This recipe just made my week.

Even my picky friend loved it.

I added red & green bell pepper strips.

Missing chicken stock and coconut milk!!

Made it and my stomach is thanking me.