Cheap Creamy Chicken Curry

July  2, 2012

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Cheap Creamy Chicken Curry

Just as others mull the future of the commerce clause, I ponder possibilities for the chicken breast. I always seem to have this protein on hand, and I am in perpetual search for something quick to do with it, using the ingredients I have around the house.

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Pleased was I to stumble upon Cheap Creamy Chicken Curry. Most people, even those too young to realize it, like chicken curry. Even mediocre chicken curry gets the job done on a weeknight, but this dish is well beyond that, elevated with an injection of coconut milk and a sort of shake 'n bake technique that more or less seals the lovely spice mix. If you are missing one of the listed spices here, do not fear, as the lime will bail you out in the end. 

The main thing I suggest you do with this recipe is make the third step first, so that your chicken is hanging out in its spicy overcoat, maybe watching a little “I love Lucy” reruns while you sauté the onions and garlic. (That isn’t nice I guess. Chunks of chicken breast don’t watch TV. But you get the idea. I will try to show more respect.)

Once your other spices are letting off a nice aroma in the pan, add your chicken. Do not crowd please. Next comes the big show -- coconut milk YUM -- followed by a nice simmer. Do not forget the lime, as it sort of brings all these flavors and the creamy punch of fat together in the pan, finished on the plate with the dash of cilantro. Serve over basmati rice. Have a small slice of cake for dessert. Ask the kids to clean up. Think about what it would be like to visit India, wonder about who has a house there you might scam your way into, think some more about what footwear is best for an Indian sojourn, then go to bed.

Cheap Creamy Chicken Curry by Table9

Serves 3

2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 1/2 teaspoons Curry Powder
2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
1 1/2 teaspoon Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)

See the full recipe (and save and print it) here.

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Written by: Jestei

The ratio of people to cake is too big.


Imah October 21, 2015
this was sublime. I added some corianded and a quarter tsp of cinnamon and a whole green chili and bam, best curry I have made. I used the full fat coconut milk, liquid and fat. Thank you, this one is a keeper
Kimerooch11 January 13, 2013
This was awesome. Perfect amount of heat and spice. I used a whole can of coconut milk;love the stuff.
phyllis July 18, 2012
In NJ it's 100 degrees out my door, but our house is comfortable and smells wonderful from creamy chicken curry. Love eating spicy on a hot day. Thanks Jenny and Table9.
Author Comment
Jestei July 31, 2012
so glad you liked it!
Fran M. July 17, 2012
I made this on a Friday went on a lovely trip down the snake river and had it leftover Sunday Evening after we got back home. It was just as good reheated. Thank you for this addition.
Author Comment
Jestei July 31, 2012
snake river. love.
liora5556 July 16, 2012
I made this last night and was THRILLED with the results. I've been teaching myself to cook over the past 3 years and after tasting this I gave myself a pat on the back and also had seconds. Thanks so much for sharing!
Author Comment
Jestei July 31, 2012
This is a great recipe for someone learning to cook. I hope you find many more on the site that grow with you.
Vic K. July 9, 2012
It was delicious and very welcome on a cold winter night in Australia. Already had requests to do it again.
Author Comment
Jestei July 31, 2012
all the way in australia! i am thrilled!!
Rhoda July 5, 2012
Made this in the pressure cooker with split chicken breasts. (It was a pool night and we needed to start it before we left so we could hoover it after we got back from swimming laps.) The recipe was quite forgiving of my dump and run antics and was a huge hit. The chicken was quite tender. The only sad part about using bony chicken with skin is all the sauce that goes to waste. Definitely adding this one to the rotation, maybe with some added veg next time.
Author Comment
Jestei July 31, 2012
that's why i actually like it with breasts. glad you liked
sue_ann_canvasser July 4, 2012
Can I make with lite coconut milk?
Author Comment
Jestei July 4, 2012
yes sure of course no prob
sue_ann_canvasser July 4, 2012
Can I use coconut milk light or will it compromise taste?
MrsWheelbarrow July 3, 2012
I have a thick piece of flounder in the fridge and this looks like the perfect way to curry it.
Author Comment
Jestei July 4, 2012
hm let us know
mcs3000 July 2, 2012
Author Comment
Jestei July 3, 2012
i hope you like it!
Lizthechef July 2, 2012
Sorry so many folks are in a heat wave. What about making the entire dish, rice and all, mixing and chilling it for a cold, curried chicken salad?
Author Comment
Jestei July 3, 2012
riv July 2, 2012
I made this even cheaper and easier--I used leftover roast chicken and it was yummy! Great recipe.
Nozlee S. July 2, 2012
Chicken thighs would also make the recipe cheaper -- they cost much less than breasts, and are more flavorful!
Author Comment
Jestei July 3, 2012
I like the left over idea a lot as long as it was not seasoned with rosemary or something. Thighs are better for flavor I agree though the breasts can be cut into nice bite sizes pieces easily for this.
gt9 July 2, 2012
Nothing like hot spicy dish for this outdoor heat. Thanks Jenny...tomorrow nights dinner dilemma solved again!
Author Comment
Jestei July 3, 2012
Hope it works for you!
gt9 July 5, 2012
Worked great....the comment was "this is as good as "Taste of India" our local Indian food haunt! Thanks again.
Author Comment
Jestei July 6, 2012
love that!