EASY CHICKEN CURRY ONE PAN

Imagine tender pieces of chicken, simmered in a rich and fragrant sauce, infused with warming spices that dance on your tongue. This isn’t just any weeknight dinner; it’s an incredibly flavorful, yet surprisingly simple, one-pan Chicken Curry that will transport your taste buds. Get ready to create a culinary masterpiece with minimal effort – I promise you’ll be amazed!

What You’ll Need: The Ingredients for Your Chicken Curry

Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Aromatics

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional, for heat)

Spices

• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste

Sauce

• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 tbsp tomato paste
• 1/2 cup chicken broth (or water)

Other

• 2 tbsp vegetable oil
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Let’s Get Cooking: Step-by-Step Instructions for Your Chicken Curry

Getting Started

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown better. Season them generously with salt and pepper. Don’t skimp on the seasoning – it’s crucial for flavor!
2. Sauté the Aromatics: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add Garlic, Ginger, and Chili: Add the minced garlic, grated ginger, and chopped green chili (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!

Building the Flavor

1. Bloom the Spices: Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and have bloomed. This step is key to unlocking the full potential of the spices!
2. Brown the Chicken: Add the seasoned chicken pieces to the skillet and cook until browned on all sides. You don’t need to cook them all the way through at this point; just get some color on them. Work in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the chicken instead of browning it.

Simmering to Perfection

1. Add the Sauce Ingredients: Pour in the diced tomatoes (undrained), coconut milk, tomato paste, and chicken broth (or water) into the skillet. Stir to combine everything well, scraping up any browned bits from the bottom of the pan – those browned bits are packed with flavor!
2. Simmer the Curry: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
3. Taste and Adjust: Taste the curry and adjust the seasoning as needed. You may want to add more salt, pepper, curry powder, or chili powder to suit your taste. Remember, you can always add more, but you can’t take it away!

Serving Time!

1. Garnish and Serve: Garnish the Chicken Curry with fresh cilantro. Serve hot over cooked rice or with warm naan bread.

Troubleshooting and Tips for the Best Chicken Curry

Chicken Woes: Avoiding Dryness

No one wants dry chicken! The key is to use chicken thighs, which are more forgiving than chicken breasts. Also, don’t overcook the chicken. Simmering it in the sauce for the specified time will ensure it stays tender and juicy.

Spice Level Adjustments

Curry powder strengths vary. Start with the recommended amount and adjust to taste. If you’re sensitive to heat, omit the cayenne pepper and green chili. If you like it spicier, add more cayenne pepper or a pinch of red pepper flakes.

Sauce Too Thin?

If your sauce is too thin after simmering, remove the lid and continue simmering for a few more minutes, allowing the excess liquid to evaporate. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the simmering curry and stir until thickened.

Sauce Too Thick?

If your sauce is too thick, simply add a little more chicken broth or water until it reaches your desired consistency.

Making it Ahead

Chicken Curry is a great make-ahead dish! The flavors actually meld and improve over time. Prepare the curry up to 2-3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Variations to Make It Your Own

Vegetable Power-Up

Add your favorite vegetables to the curry! Some great options include potatoes, peas, carrots, bell peppers, spinach, and cauliflower. Add hearty vegetables like potatoes and carrots along with the sauce ingredients. Add quicker-cooking vegetables like peas and spinach towards the end of the simmering time.

Creamy Dreamy Curry

For an extra creamy curry, stir in a tablespoon or two of heavy cream or Greek yogurt at the end of the cooking time. This will add richness and tanginess to the dish.

Lemon or Lime Zest

Add a teaspoon of lemon or lime zest to the curry for a bright, citrusy flavor boost. Stir it in at the end of the cooking time.

Nutty Goodness

Sprinkle chopped nuts, such as cashews or almonds, over the curry for added texture and flavor.

Serving Suggestions for the Perfect Meal

Rice is Nice

Serve your Chicken Curry over a bed of fluffy basmati rice or jasmine rice. The rice soaks up the delicious sauce perfectly!

Naan Bread Necessity

Warm naan bread is a must-have for scooping up the curry and soaking up every last drop of the sauce.

Cooling Yogurt Raita

Serve with a side of cooling yogurt raita to balance the heat of the curry. Raita is a yogurt-based condiment with cucumber, mint, and other spices.

Fresh Salad

A simple green salad with a light vinaigrette dressing is a refreshing accompaniment to the rich curry.

Explore Other Delicious Chicken Recipes

If you enjoyed this Chicken Curry recipe, you might also love some of our other popular chicken recipes! Be sure to check out our Coconut Chicken Rice Bowl, a tropical delight with tender chicken and flavorful coconut rice. For a healthy and satisfying meal, try our Chicken Sweet Potato Rice Bowl. And if you’re craving something sweet and savory, you can’t go wrong with our Honey Butter Garlic Chicken And Rice, it’s truly irresistible! Another great option is our Pineapple Chicken Rice Bake. For a taste of the islands, try our Caribbean Chicken And Rice Ultimate. Lastly, you might enjoy our Coconut Chicken And Rice for a different spin on a coconut chicken dish!

Why This Chicken Curry is a Winner

This one-pan Chicken Curry is a winner because it’s:

• Easy: Minimal steps and cleanup make it perfect for busy weeknights.
• Flavorful: Aromatic spices create a complex and delicious flavor profile.
• Versatile: Easily customizable to your taste preferences and dietary needs.
• Budget-friendly: Uses readily available ingredients.
• Make-ahead friendly: Perfect for meal prepping or making ahead for a party.

Final Thoughts

So there you have it – a simple, flavorful, and customizable Chicken Curry recipe that’s perfect for any occasion. I hope you enjoy making (and eating!) this dish as much as I do. Happy cooking, my friend!

Easy One-Pan Chicken Curry

Amelia Chen-Morrison

This Easy One-Pan Chicken Curry is a flavorful and surprisingly simple dish perfect for busy weeknights. Tender chicken thighs are simmered in a rich and fragrant sauce infused with aromatic spices, creating a culinary masterpiece with minimal effort and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 450 kcal

Equipment

• Large skillet or Dutch oven
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Grater
• Paper towels
• Spatula or spoon
• Lid for skillet or Dutch oven

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped optional
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp cayenne pepper optional
• Salt and pepper to taste
• 1 tbsp tomato paste
• ½ cup chicken broth or water
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Instructions

 

• Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
• Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
• Add the minced garlic, grated ginger, and chopped green chili (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant.
• Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
• Add the seasoned chicken pieces to the skillet and cook until browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
• Pour in the diced tomatoes (undrained), coconut milk, tomato paste, and chicken broth (or water) into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
• Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
• Taste the curry and adjust the seasoning as needed.
• Garnish with fresh cilantro and serve hot over cooked rice or with warm naan bread.

Notes

For extra creamy curry, stir in a tablespoon or two of heavy cream or Greek yogurt at the end of the cooking time. You can add your favorite vegetables to the curry, such as potatoes, peas, carrots, or spinach. If the sauce is too thin after simmering, remove the lid and continue simmering for a few more minutes. If the sauce is too thick, simply add a little more chicken broth or water. The curry can be made 2-3 days in advance and stored in the refrigerator. Curry powder strengths vary, adjust to taste. For a brighter flavor, add a teaspoon of lemon or lime zest at the end. Garnish with chopped nuts for added texture.