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.
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.
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!
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
If you are looking for chicken curry with coconut milk you have got to try coconut curry soup
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Note: This recipe was originally written in 2009. It was updated with new step by step photos, recipe modifications and nutrition information in 2020.