If you've followed my blog for a while, you'll know I'm all about fuss-free, delicious meals the whole family enjoys. This Simple Chicken Curry is exactly that - flavourful, comforting and incredibly easy to make. We cook it so often at home that I only realised today I had never shared the recipe here!
Tonight, my oldest son spotted chicken thigh fillets in the fridge and didn't hesitate one bit - "Mum, please can you make your Simple Chicken Curry?". So here it is, finally written down to share with you and I hope it becomes a regular in your kitchen too.
Why you'll love this Simple Chicken Curry
This dish has become one of the favourites in our home because it is:
Budget-friendly
Nutritious and well balanced
Ready in about 40 minutes
Loved by both children and adults
The rich, creamy sauce, tender vegetables and juicy chicken make it the perfect family meal - especially for chilly evenings like tonight here in the UK.
Ingredients for Simple Chicken Curry
Chicken thigh fillets, sliced into roughly 3cm pieces
Potatoes, peeled and cut to match the chicken
Carrots, cut into thick chunks
Onion, chopped
Garlic, bruised and chopped
Coconut milk
Plain yoghurt
Medium curry powder
Paprika
Tomato paste
Salt and pepper
Olive oil and soy sauce
How to make my Simple Chicken Curry
Prepare the base
Heat a little olive oil in a shallow pan then add the chopped onions and garlic. Cook gently until golden and aromatic, that's your flavour foundation.
Add the chicken
Drop in the chicken thigh pieces, season with salt and pepper and brown lightly. This step helps lock in moisture so the chicken stays juicy even after simmering.
Layer the spices
Stir in curry powder, paprika and tomato paste until everything is coated. This is when the kitchen fills with the warm smell of curry.
Simmer until tender
Add the potatoes and carrots and stir well to coat in the spices. Pour in the coconut milk, add a splash of soy sauce, bring to the boil and then lower the heat and simmer for about 20 minutes.
At the end of this time, the chicken will be tender, the vegetables just cooked through and the sauce rich, beautifully fragrant.
Finish with yoghurt
Add a a few spoons of plain yoghurt and stir through to make the sauce silky and balanced. Bring it up to the boil once more then turn off the heat.
Serving Simple Chicken Curry
For us, the perfect plate includes:
Steamed jasmine rice
A side of broccoli or green beans
And the chicken curry, with a lot of sauce. The sauce is so deliciously clingy, you won't want to leave a drop behind.
Final thoughts
This Simple Chicken Curry is the kind of meal that brings warmth, comfort and happiness to the dinner table with very little effort. The flavours are rich yet gentle, the ingredients are humble and affordable and it's a dish that always satisfies hungry tummies at the end of a busy day. I hope you enjoy making it as much as we do and I'd love to hear your own variations and ideas too!
Fancy more comforting flavours? Why not try my other curry recipes like:
This Simple Chicken Curry is a comforting weeknight dinner made with tender chicken thighs, creamy coconut milk, soft potatoes and warming spices. Mild enough for children but flavourful enough for adults, it’s a one-pan dish that delivers big flavour with minimal effort — perfect for busy evenings at home.
Ingredients
900g chicken thigh fillets (sliced into small pieces)
3big potatoes (peeled and chopped)
2big carrots (cut into chunks)
1big onion (chopped)
4cloves garlic (chopped)
400ml coconut milk (1 can)
4tablespoons plain yoghurt
3tablespoons medium curry powder
1teaspoon paprika powder
1 1/2tablespoons tomato paste
3tablespoons soy sauce
2tablespoons olive oil
Salt and peper to taste
Instructions
1
Prepare the base
Heat olive oil.
Add the chopped onions and garlic, cook until soft and lightly golden.
2
Add the spices
Stir in medium curry powder, paprika and tomato paste, coating the chicken and releasing all the aromas of the spices.
3
Simmer with vegetables
Add the chopped potatoes and carrots and stir to combine.
Pour over the coconut milk and half a can of water, along with a splash of soy sauce.
Bring to the boil then reduce to a gentle simmer and cook for 20 minutes until the vegetables are just tender.
4
Finish with yoghurt
Stir in the plain yoghurt.
Let the curry bubble once more before turning off the heat.
5
Serve
Enjoy with steamed rice and your favourite greens.
Nutrition Facts
Servings 6
Amount Per Serving
Calories623.45kcal
% Daily Value *
Total Fat44.02g68%
Cholesterol148.32mg50%
Sodium915.28mg39%
Potassium1139.11mg33%
Total Carbohydrate28.94g10%
Dietary Fiber5.23g21%
Sugars3.86g
Protein30.44g61%
Vitamin A 219.54 mcg
Vitamin C 25.93 mg
Calcium 83.93 mg
Iron 5.07 mg
Vitamin D 0.16 mcg
Vitamin E 2.19 mg
Vitamin K 14.71 mcg
Vitamin B6 0.96 mg
Vitamin B12 0.96 mcg
Phosphorus 412.62 mg
Magnesium 103.35 mg
Zinc 3.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Reduce the curry powder for a milder flavour or add a pinch of chilli flakes for extra heat.
Chicken breast can be used instead of thighs - just take care not to overcook it.
Add extra vegetables such as peas, peppers or cauliflower to bulk up the curry.
If the sauce becomes too thick, add a bit more water to loosen it.
Leftovers taste even better the next day as the flavours develop overnight.
Pin this recipe to share with your friends and followers.
Thao Bui
Food Blogger, Stylist and Photographer
Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.
