Chicken Curry is a childhood favorite with tender chicken pieces browned and simmered in a thick curry sauce with sliced onions.
I have been making this Easy Chicken Curry Recipe since I was a little girl. It is one of the first things that my Dad taught me how to make. My grandma shared it with him and now I share it with my kiddos. So you could say that this is one of our favorite family recipes.
To be honest, there is a lot to love about it. Tender chicken pieces and onions simmered in a thick flavorful curry sauce and then poured over white rice.
What ingredients do you need?
CHICKEN THIGHS: Growing up we always made this recipe with bone-in chicken meat. My husband and kiddos though (and me to some extent!) found that version pretty messy. My solution? Boneless skinless chicken thighs! You can use breasts but this does need to simmer so breasts have a tendency to get dry.
OIL
FLOUR: This helps give the chicken a little crunch as well as helps thicken the curry sauce.
SEASONING SALT/PEPPER: To season the flour before coating the chicken.
YELLOW CURRY POWDER: There are several different curry blends out there and they range from mild to super spicy. Some are also on the sweet side, it’s really a personal preference. My favorite blend is the Spice Islands Curry.
GARAM MASALA: A spice commonly used in Indian cuisine. It is another spice blend with flavors of cinnamon, mace, peppercorn, coriander, cumin and cardamom.
CHICKEN BROTH: Use low-sodium so that you can control the salt content.
YELLOW ONION: This is a must in this recipe. It really enhances the flavor and texture of the curry.
SOY SAUCE: Soy sauce adds a salty umami flavor. Because of the soy sauce, you’ll likely need to add less salt.
RICE: I always serve chicken curry over rice. You can use jasmine, basmati or brown rice. Quinoa is also a fabulous substitute!
How do you make chicken curry?
STEP #1: Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
STEP #2: Combine 1 cup of flour, seasoning salt and cracked pepper on a shallow plate.
STEP #3: Dredge chicken in flour. Shake to remove any excess.
STEP #4: Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. Allow to cool and the cut into bite sized pieces.
DES’ TIP: Be sure not to overcrowd the pan. Fry the chicken in batches if you need to.
STEP #5: Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
STEP #6: Once the curry starts to boil, add the onion and chicken.
Simmer uncovered until thickened and chicken is cooked through. About 30 – 40 minutes.
If you are looking for other recipes using curry, check out
Crispy Chicken and Curried Cauliflower Rice
If you are looking for chicken curry with coconut milk you have got to try coconut curry soup
More Chicken Recipes:
Dill Pickle Chicken Wings Recipe
Chicken Adobo in the Instant Pot
Note: This recipe was originally written in 2009. It was updated with new step by step photos, recipe modifications and nutrition information in 2020.
Servings
Ingredients
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cracked pepper
- 1.5 to 2 pounds boneless skinless chicken thighs
- 1/3 cup canola oil
- 2 tablespoons curry powder
- 1/2 teaspoon garam masala
- 1 onion (sliced)
- 1 teaspoon soy sauce
- 3 cups chicken broth (I use Better Than Bouillon)
- 2 cups cooked rice
Instructions
- In large pan heat canola oil over medium heat.
- Combine 1 cup of flour, seasoning salt and cracked pepper on a shallow plate.
- Dredge chicken in flour. Shake to remove any excess.
- Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don't over crowd the pan, you can fry the chicken in batches if you need to.) Allow to cool and the cut into bite sized pieces.
- Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
- While you are waiting for the curry to boil, slice your chicken pieces
- Once the curry starts to boil, add the onion and chicken.
- Simmer uncovered until thickened and chicken is cooked through. About 30 - 40 minutes.
I can hardly feel that warming in my tummy!
This looks so good, and I know my family would love it!
I love this idea! So simple and pretty!
I do love a good curry!
I love me some curry!!!
A simple chicken curry like this is a great recipe to go to again and again. I love that you used chicken thighs- I bet they are fall-apart tender at the end!
This curry looks so delicious!
Yum, this looks delicious and so comforting!
This is a dish I would love to whip up tonight! Curry is always a hit.
This looks amazing! All the flavors pair so well together.
A restaurant I used to work for would always make turkey curry soup and it was SO good. Chicken is great though, we probably have chicken curry once every other week :)
My mom and I used to make turkey Curry with turkey leftovers whenever we’d roast a turkey. Sometimes I just wake up dreaming about it. Now that it’s just me most turkeys are too large to deal with. I think I’m going to have to try some chicken. I wonder why I never thought of it before.
Hi,
I just wanted to let you know that I love your recipe. I’ve made this dish before but it did not turn out right.I was walking through the grocery store and I randomly decided to make curry. I Googled the recipe and I loved how yours looked. I am happy to say that I’ve gotten many compliments on the dish tonight at dinner. Thanks so much for sharing. I will be checking out your other recipes.
Thank you, thank you, thank you!!!!
Having been born and raised in England, but for the last seven years living in Canada, I’ve been on the search for the kind of curry that reminds me of the ones we used to get when I was younger; after a night on the town and only the most deliciously perfect morsel could compliment the copious amounts of alcohol consumed :o) There’s a certain taste to the curry sauce that you find in an English fish ‘n’ chip shop that just cannot be duplicated anywhere else in the world…..until now. It’s not exact, but it’s the closest I’ve come across without spending thousands of dollars and an eleven hour plane ride to get it :o)
So I say again…..THANK YOU!!! :o)
i luv cury it is niyce 2 eate
[…] Chicken Curry Posted in Main Dishes | March 25th, 2010 this recipe is from : Life’s Ambrosia […]
You’re welcome Laura!
Lindsay: Those additions sound delicious, I just may have to give them a try! I am glad to hear that you enjoyed it :)
Well, I gave it my best last night and it was divine. In keeping with tradition I changed a couple of things myself. I put in a cup of canned diced tomatoes in place of one of the cups of broth and I also threw in a small handful of chopped cilantro right before it went into the oven. It came out beautifully, I was so pleased. This recipe is a definite keeper!
I love chicken curry! Thanks for sharing, yum!
Lindsay: I hope you enjoy it as much as we do!
This looks amazing. I am going to take a stab at it tonight.
Thanks Kevin!
I hope you enjoy it Zulfikar!
Thanks zoe!
this looks amazing. your pictures are so great!
Awesome, thanks for the response – lol there’s my sunday lunch sorted :)
That chicken curry looks good and the recipe sounds nice and simple.
[…] Recipe for Chicken Curry at Life’s Ambrosia (lifesambrosia.com) – April 23, 2009You have probably noticed that I am a firm believer that food, recipes and cooking are major part of family, memories and traditions. With that said, this. […]
Phyllis: I am glad that your husband is willing to give it a try. I hope you enjoy it! :)
Phoo-D: You’re welcome!
This is my kind of family recipe! We eat a lot of chicken thighs and I’m always looking for a new twist. Thank you for sharing.
This looks delicious. I sent the email to my husband and asked him if he thought he might like this, and his exact words: what the hell lets give it a try.
Mind, middle aged midwestern white male mentality. But it sure does look good.
gonna try it tonight
Thanks Susan! I am glad that you like it!
Thanks Zulfikar! You can certainly do this on the stove if you would like, I would just keep it at a low temperature for about an hour. Hope this helps!
You’re welcome Debbie!
This sounds delicious. I’ve had this before but not your version. I will have to make this…thanks!!!
The picture by itself looks so yum I could eat a plate or two of this :)
A question though, I’ve never been keen on oven cooking and besides mine has broken down – can this dish be cooked on the stove as oposed to the oven?
BTW I came across your site via stumbleupon.
Hi Des,
I stumbled upon your blog from an internet search. Just wanted to see that I like what I see! Your photos are so fresh and appetizing–really lovely.