Easy Chicken Curry

This easy chicken curry (and I mean really easy) is the perfect weeknight dinner—flavor-packed, creamy, and mildly spiced to please everyone at the table. Bonus? It’s meal-prep and freezer-friendly!

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🍚 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes

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This chicken curry delivers a comforting, Malaysian-inspired experience in under an hour, most of which is hands-off, so it’s one of those dinner recipes you’ll love for how simple and easy it is.

Made with tender chicken thighs, fragrant spices, and rich coconut cream, it’s flavorful yet mild enough for most palates. The optional star anise and cinnamon add authentic warmth. Flavor-wise, this curry is more on the Southeast Asian rather than Indian spectrum.

Each serving is protein-packed (about 34g per serving, 360 calories), making it wholesome and satisfying. It’s also freezer-friendly, ideal for meal prep or a cozy dinner.

🍛 For more curry recipes, check out Thai fish curry (also super easy!), curry meatballs, pumpkin chicken curry, Japanese curry, chicken tikka masala, or paneer curry and coconut tofu curry for something plant-based.

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What You’ll Need

Here is what you’ll need for this chicken curry recipe. Find the full measurements in the recipe card below.

• Chicken thighs: Juicy and tender, perfect for curries. I use boneless, skinless thighs. Sub with chicken breast or firm tofu for a lighter or vegetarian option.
• Quick curry paste: Onion, garlic, and ginger make the flavor trifecta for most curries, plus mild curry powder, fish sauce, and a little water.
• Salt and chicken stock: For seasoning and depth. Use low-sodium stock to control saltiness.
• Star anise and cinnamon stick: These two spices are optional; they do add a warm, Malaysian-inspired aroma. Skip if unavailable but highly recommended.
• Brown sugar: Balances the spices and salt with a touch of sweetness.
• Coconut cream: Creamy richness with a slight sweetness. Coconut milk works, but cream is more luxurious.

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How To Make Chicken Curry

Here are some handy step-by-step photos and instructions for how to make chicken curry on the stovetop, plus in a slow cooker and pressure cooker. Find the full recipe and nutritional information below.

Stovetop Instructions:

1. Prepare chicken: Halve thighs, and season with salt.
2. Make curry paste: Blend all paste ingredients until smooth. You can use a blender, food processor, or immersion stick.
3. Cook paste: Heat oil in a deep pan, sauté paste with star anise and cinnamon for 3-4 minutes.
4. Cook chicken: Add chicken, and stir through paste.
5. Simmer: Add stock, coconut cream, and brown sugar. Simmer for 30 minutes, covered, stirring halfway. Cook uncovered for the last 5-10 minutes.
6. Serve: Over rice, noodles, or veggies like cauliflower rice.

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Instant Pot:

1. Use Sauté mode to cook the paste.
2. Add chicken, stock, coconut cream, and sugar. Cook on high pressure for 10 minutes. Natural release the pressure. Pop back on Sauté mode for 10 minutes and stir frequently to reduce the liquid slightly.

Slow Cooker:

1. Skip sautéing; blend the paste directly with stock, coconut cream, and sugar.
2. Add chicken and spices. Cook on low for 6-8 hours or high for 4-5 hours.

Watch The Video

Recipe Tips/Variations

• Add veggies like carrots, bell peppers, or potatoes for extra bulk.
• Fresh cilantro, lime wedges, or sliced chili for a pop of color and freshness.
• For more heat, use medium curry powder or a pinch of chili flakes.

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Serving Suggestions

Serve this chicken curry over fluffy jasmine rice, quinoa, or rice noodles. For a lighter option, try cauliflower rice or roasted veggies on the side. A side of naan or crusty bread for dipping is always a winner!

More Chicken Recipes