Homestyle Easy Chicken Curry

Name: Homestyle Easy Chicken Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs chicken breast (boneless, skinless; cubed); 1 cup onion (diced); 2 celery stalks (sliced); 1 cup tomato (diced); 14 oz coconut milk; 2 cup chicken stock; 3 ½ oz yellow curry paste; 1 ½ cups heavy whipping cream; 2 tbsp olive oil (extra virgin)

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This Easy Chicken Curry is thick, velvety, and packed with flavor. It’s simple to cook and better than takeout! Just chop, sear, stir, and simmer—and in under an hour, you’ll have a cozy, homestyle curry you’ll want to make again and again.

A plate of chicken curry over a white rice with a cast iron skillet with more in the back.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Easy Chicken Curry
Expert Tips
Serving Suggestions
Recipe FAQs
More Hearty Make-Ahead Dinner Recipes
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Simmering a pot of curry at home fills the kitchen with warmth you just can’t get from takeout. This homestyle Easy Chicken Curry comes together quickly on the stovetop and delivers comfort in every bite.

Made in just one pan, this recipe packs a bold, satisfying depth with juicy chicken, creamy coconut milk, rich whipping cream, and classic yellow curry paste. Straightforward, cozy, and spiced just right!

Need more easy chicken recipes? You should try this Tequila Lime Chicken, Braised Chicken Thighs, or Chicken Kebabs.

Why You’ll Love This Recipe

Easy Curry Sauce: This curry comes together with sautéed veggies, creamy coconut milk, and curry paste—all in one skillet with minimal steps.
Spice it Your Way: The heat level is totally up to you! Add more curry paste for a bolder kick or scale it back for a mellow, family-friendly dish.
Perfect for Prep: It stores well and gets even tastier the next day, making it ideal for weekly meal prep or a make-ahead weeknight dinner win.

Ingredients

Chicken: Cubed chicken breast adds lean protein and soaks up all the curry flavor without overpowering the sauce.
Coconut Milk and Heavy Cream: Coconut milk brings a touch of sweetness and keeps the curry smooth and creamy, while heavy cream adds richness and body to the sauce.
Yellow Curry Paste: Packed with turmeric and spices, yellow curry paste brings bold taste, warmth, and that signature golden color to the coconut chicken curry.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Amp up the Tomato: Add 1–2 tablespoons of tomato paste to boost the tomato flavor and thicken the sauce for a richer curry base.
Veggie Boost: Sneak in more nutrition and texture by simmering veggies like potatoes, pumpkin, cauliflower, eggplant, or green beans right into the curry.
Make it Creamier: Want a richer, thicker sauce? Swap the coconut milk for coconut cream to give this easy curry recipe a more velvety finish.

How to Make Easy Chicken Curry

Ready to learn the art of this easy curry chicken recipe? With a bit of prep, it all comes together in just a few simple steps. Grab your 12” cast iron skillet, gather your ingredients, cube the chicken breasts, slice and dice your veggies, and let’s get simmering:

Cooking the vegetables in a cast iron skillet.

Step 1: Sauté the Base. Cook the onion, celery, tomato, and olive oil in your skillet over medium-low heat for 1–2 minutes, just until softened and fragrant.

Step 2: Brown the Chicken. Add the cubed chicken and sear until browned on all sides.

Coconut milk and curry paste added to the skillet.

Step 3: Add the Sauce Ingredients. Stir in the coconut milk, curry paste, chicken stock, and cream.

Chicken curry after cooking in a skillet.

Step 4: Cook. Simmer the dish over medium-high heat for 30–40 minutes, until the sauce has thickened and the flavors have fully developed.

Hint: Cover with a Lid

If your Thai coconut chicken curry starts to reduce too quickly, lower the heat slightly and cover it loosely with a lid to help maintain moisture.

Chicken curry in a skillet with a spoon lifting up a bit.

Expert Tips

Don’t Rush the Cooking: A good creamy coconut chicken curry needs time to build layers of depth—don’t rush it! Let it simmer gently so all the spices meld together.
Properly Cook the Onions: Onions are the flavor foundation for this curry. Cook them slowly until golden and caramelized to bring out their natural sweetness—just stir occasionally to prevent burning.
Don’t Overcrowd the Pan: Sear the chicken in batches if needed. Overcrowding the pan causes the chicken to steam instead of getting that golden crust.
Storing & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, warm gently on the stovetop over medium heat, stirring occasionally until hot.

Serving Suggestions

You’ve patiently waited—and now it’s time to dig into your coconut milk curry chicken. Whether you’re keeping it classic, leaning into the Asian-inspired flavors, or opting for something light and veggie-packed, here are a few simple and tasty ways to serve it:

Spoon it over your favorite rice—Jasmine is a go-to pairing for curry—and finish each serving with fresh herbs like cilantro, chives, or parsley for a bright, fragrant dish.
Keep things light by pairing your curry with veggie-forward sides like roasting asparagus, sweet glazed carrots, or fondant potatoes.
Want something for scooping up the curry? Pick up naan from the store or serve it with cast iron garlic bread or rosemary garlic bread.

Chicken curry on a plate of rice with a fork to the side.

Recipe FAQs

Can I make this fast curry recipe ahead of time?

Yes! Chicken curry often tastes even better the next day as the flavors have more time to develop. It’s a great option for meal prep—just store it in an airtight container in the fridge for up to 4 days and then reheat it on the stove when you're ready to serve.

What do I do if my curry has thickened too much?

If your curry thickens more than you’d like, just add a splash of water, broth, or milk until it reaches your preferred consistency. Stir well and simmer briefly to blend it in.