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Creamy Chicken Curry

Name: Creamy Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 3
Cuisine: American
Ingredients: 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 turmeric; 1 pound boneless chicken breasts, cut into 1-inch pieces; 1 1/2 teaspoons tomato paste; 1 cup coconut milk; 2 teaspoons kosher salt; 1 cup hot water (optional)

by: Table9

November 30, 2022

4.6 71 Ratings

Photo by James Ransom

Prep time 15 minutes
Cook time 25 minutes
Serves 3

Jump to Recipe

Author Notes

This is a very mild curry that's rich and comforting. The chicken and onions are braised in coconut milk which make this dish creamy and delicious. The total cost for this creamy chicken curry is roughly $10 to serve 4. Using my math team skills, this comes out to $2.50 per person, you just cannot beat it! Enjoy this flavorful, healthy, and cheap dinner. —Table9

Test Kitchen Notes

"Table9's Cheap Creamy Chicken Curry is a lovely, subtle curry that tastes anything but cheap! The spice blend is flawless and packs just the right amount of punch, and the use of coconut milk is canny indeed, lending the dish a wonderful richness and complexity. The only thing I would change is to hold back on half the water, adding more as needed." –wssmom

"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.

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." –Jestei

—The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

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 turmeric
1 pound boneless chicken breasts, cut into 1-inch pieces
1 ¹/₂ teaspoons tomato paste
1 cup coconut milk
2 teaspoons kosher salt
1 cup hot water (optional)

Directions

In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

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162 Reviews

Andrea Y. April 18, 2025

I've made this several times and it's a great fast and easy dinner, and I usually have everything on hand already. Tonight, about 5 minutes before the chicken was done simmering, I threw a few handfuls of frozen peas straight from the bag into the pan. That was just enough time to warm them up, and was a nice addition.

robin L. April 18, 2025

It's been a while since I made this great recipe, and I just noticed in the instructions it says to use the coconut milk (clear liquid), if the coconut fat has been separated, and just add a tablespoon or however much you want to make a creamier sauce. Did you do it that way? Or did you shake/stir the can of coconut milk and use that blend for the 1 cup called for?

Nikita September 21, 2024

This was divine! I made it as written, with one exception: halving the amount of red pepper (sadly, I am a wimp when it comes to spicy food). Probably among the best curries I've made, and definitely going into our dinnertime rotation. Next time I want to throw in some veggies: carrot, zucchini, green beans, and red or orange bell pepper would all make fine additions, I think. Or possibly a couple handfuls of baby spinach. Can't wait to make it again!

Alexandra S. June 14, 2024

Came together quickly, great weeknight meal! Added a bit more spice for a slightly bigger kick.

brushjl April 25, 2024

Delicious. Great seasonings and nice kick.

ML March 18, 2024

This recipe tastes great for very little effort. In all my iterations of making it, I find that good coconut milk and curry powder makes a HUGE difference. I like using imported coconut milk packaged in cans from Thailand (brand doesn’t matter) and my curry powder is a fragrant blend also from Thailand, hand brand no. 1 (aka Nguan Soon). I’ve tried other curry powder blends, but they just don’t hit the same way. I also find that a squeeze of lime upon serving gives this dish the acid it needs to balance out the fat from the coconut milk. Two thumbs up!

M October 30, 2023

This recipe is
1. Easy and cheap
2. Delicious!!!!

The flavours are amazing!! I make this almost all the time !

Hollyms September 29, 2023

This was mediocre at best for us. Needed more salt for one thing. Very basic all around. Wouldn't make again

Andrea Y. April 18, 2025

You can always add more salt.

galsmu April 24, 2023

This is a great recipe…..goes back to at least 2011. I make it several times a year and everyone always enjoys it!

mcraig3100 April 18, 2023

I made this recipe with no changes and it was fabulous - easy and flavorful! I will definitely be making this one again.

karen February 21, 2023

The.Best. Crave it, my go-to for carry over meal train dinners, ALWAYS double it!
I toss the chicken at the beginning & set aside till time for it. (I do like to brown the chicken apart from the onion/spice & combining them afterward) So versatile for add ins but perfect as is. Love this so much. It's a pan-licker!!

Hark January 24, 2023

So simple for a weeknight dinner. Next time will probably add cauliflower or carrots or spinach.

Linda December 31, 2022

I’m a believer! Try this recipe you won’t be disappointed. I doubled the recipe - used 2 onions - 6 garlic cloves - 2 diced red peppers and massaged the curry- salt - white pepper directly on chicken no ziploc required. Thx Table9

BeckandBulow March 3, 2022

Meals that allow you that, to me are the way to go. You got yourself a great site here and your passion shows. Love it. Visit us: https://www.beckandbulow.com

Hugh520 January 11, 2022

Just made CCCC for the first time (nice title). I added raisons, and liberal amounts of fresh lime juice, and naturally chutney. You simply can't go wrong with this recipe. Thank you Table9 for your wry sense of humor and a bang up recipe.

Nikita September 21, 2024

Raisons d'etre? 😂

Kristen N. December 21, 2021

I have made this SO many times. It's excellent. I use chicken thighs b/c I just like them better than chicken breasts. Make enough for leftovers.

Amanda T. August 14, 2021

Easy and delicious. One of my 10-year-old's favorite dinners. Thanks for the recipe!

Lucy K. June 9, 2021

I have made this multiple times.. my husband cannot get it enough. Lunch..dinner..any time.. every time I ask..honey what do you want for dinner? Curry.. done. It's easy and it's super tasty.

CG December 20, 2020

My curry blend already had a lot of turmeric so the additional tsp of turmeric made it bitter, however the lime at the end saved it. Next time, I won’t add the extra tsp of turmeric.

Farina M. October 21, 2020

i made tonight - didn't have an onion so I used a big shallot. i also took spice mixture out of pan when I browned chicken (in 2 batches) - took chicken out of pot and then added coconut milk, then added spice mix, stirred it all together and added chicken back in and let simmer for 10 min - was sooo good!

bas26 September 24, 2020

I forgot to mention that I used 1 cup of coconut milk and used just enough hot water to loosen up the sauce--about a 1/2 cup.

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