Chicken Curry – Skinnytaste

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This easy chicken curry combines tender chicken thighs and potatoes with coconut milk, tomatoes, and warm spices for a flavorful one-pan dinner.

A Chicken Curry I’ve Been Making for Years

A friend taught me how to make this chicken curry years ago, before I started Skinnytaste, and I’ve been making it this way ever since. The chicken simmers with curry powder, garam masala, cumin, and a little coconut milk, with potatoes added to soak up the flavorful sauce. I prefer bone-in thighs for the flavor, and I serve it over basmati rice to catch every last spoonful. If you enjoy this recipe, try my Chicken Tikka Masala, Chicken Dal Curry or browse more of my chicken recipes.

Why You’ll Love This Chicken Curry Recipe

If you’re a chicken curry lover like me, you’ll love how easy this recipe is to make at home. You can also control the heat to suit your taste.

• Layers of flavor: Cooking the curry powder, garam masala, and cumin with the onion and garlic brings out their aroma before adding the liquids.
• A little coconut milk: Just half a cup adds richness to the sauce without making it overly heavy.
• Chicken and potatoes in one pan: The potatoes finish cooking in the curry, absorbing the spices and chicken juices.

How to Make Chicken Curry

Sautéing the onions, garlic, and spices creates a flavorful base for this creamy coconut chicken curry. See the recipe card at the bottom for printable directions.

1. Cook the aromatics and spices. Heat the oil in a large, deep skillet. Sauté the onion and garlic, then stir in the cumin, garam masala, and curry powder and cook for another minute.
2. Simmer the chicken. Add the chicken and season with salt. Stir in the tomato, cilantro, coconut milk, and water. Cover and simmer over medium-low heat for about 30 minutes.
3. Add the potatoes. Stir in the diced potato and remaining salt. Cover and simmer for about 10 minutes more, until the potatoes are tender and the chicken is cooked through.

Tips for Making Chicken Curry

• Choose your curry powder carefully. Different blends vary in flavor and heat, so use one you enjoy. Choose a mild blend if you prefer less spice. I prefer Madras Curry, this is the one I use.
• Keep the simmer gentle. The sauce should bubble gently while the chicken cooks.
• Cut the potatoes evenly. Small, similar-sized pieces will cook more evenly.
• Check the potatoes before serving. They should be easily pierced with a fork; give them extra time if needed.

Variations

• Protein: Swap bone-in chicken thighs for bone-in chicken breasts or drumsticks. Boneless chicken can be used too, but I personally think bone-in is best here.
• Leafy greens: Before serving, stir in baby spinach or kale until wilted.
• If tomatoes aren’t in season, use a cup of drained, canned of diced tomatoes.
• Light coconut milk is just water and coconut milk, so feel free to buy regular coconut milk. Depending on how thick and creamy you want your curry, you can use ½ cup of milk or ¼ cup of milk and ¼ cup of water. You can also skip the water altogether and use all coconut milk.
• If you can’t find roasted cumin, regular will work.
• Make it spicy: If your curry is mild and you’d prefer more of a kick, add crushed red pepper or extra curry.
• Don’t like cilantro? Skip it.

Storage

• Refrigerate leftover curry for 4 days.
• Freeze it in airtight containers for up to 3 months. 
• Thaw the container in the fridge overnight, then microwave it until warm.

More Curry Recipes You’ll Love

For more dinner ideas, check out these five delicious curry recipes to inspire your next meal!