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Chicken Curry

This Indian inspired Chicken Curry has the creamiest tomato coconut sauce and is surprisingly easy to make. Serve it over a bed of basmati rice with a slice of garlic naan – YUM!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American, Indian
Keyword: chicken breast, easy, spicy
Servings: 4 people
Calories: 504kcal
Author: Jennifer Debth


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3-4 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon cayenne pepper more or less to taste; omit if you don't like spice
  • 1 bay leaf
  • 1-2 tablespoons brown sugar more or less to taste
  • 1 pound boneless, skinless chicken breasts cubed
  • 1 tablespoon tomato paste
  • 1 (15 oz can) full-fat coconut milk
  • 2 tablespoons lemon juice
  • cilantro for garnish
  • basmati rice for serving
  • garlic naan for serving


  • Heat olive oil in a large non-stick skillet over medium heat.
  • Once hot, add in onion and sauté for 5 minutes.
  • Stir in garlic, curry powder, cinnamon, paprika, garam masala, ginger, salt, cayenne, bay leaf, and brown sugar.
  • Cook for 30-60 seconds or until fragrant. Be careful not to burn the garlic.
  • Stir in chicken, tomato paste, and coconut milk.
  • Bring to a simmer, reduce heat to low, and simmer, covered, for 20-25 minutes or until the chicken is cooked, stirring occasionally.
  • Remove bay leaf and stir in lemon juice.
  • Serve with cilantro, rice, naan, and enjoy!
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Nutrition information does not include rice or naan.


Serving: 1person | Calories: 504kcal | Carbohydrates: 13g | Protein: 39g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 96mg | Sodium: 425mg | Potassium: 671mg | Fiber: 3g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 6mg