One-Pot Chicken Curry (Quick & Creamy Recipe)

Name: One-Pot Chicken Curry (Quick & Creamy Recipe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp Olive oil; 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes); 1 medium yellow onion (chopped); 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 2 tbsp curry powder; 1 tsp turmeric; 1 tsp ground cumin; 1/4 tsp cayenne pepper (optional, adjust to taste); 1 tbsp tomato paste; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup chicken broth; 2 cups fresh spinach; Salt and freshly ground black pepper (to taste)

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Craving a deeply flavorful and satisfying meal without the mountain of dishes? This One-Pot Chicken Curry is your answer. We’ve crafted a simple, quick, and incredibly creamy chicken curry that comes together in a single pan. Get ready for tender chicken pieces simmered in a rich, aromatic coconut curry sauce—a perfect weeknight dinner that tastes like it took hours to prepare.

Why This One-Pot Chicken Curry is a Weeknight Winner

This isn’t just another dinner recipe; it’s a solution to your busy evenings. The magic lies in its simplicity and efficiency, packing immense flavor into every single bite.

Minimal Cleanup: Everything, from searing the chicken to simmering the sauce, happens in one pan. That means less time washing dishes and more time enjoying your meal.
Ready in Under 40 Minutes: This recipe is designed for speed. It’s the perfect choice when you need a wholesome, home-cooked meal on the table fast.
Incredibly Flavorful: We build layers of flavor by blooming aromatic spices and simmering them in a creamy coconut milk base. It’s a restaurant-quality dish you can easily make at home.

The Key Ingredients for a Perfect Curry

The beauty of this One-Pot Chicken Curry lies in its simple yet powerful ingredients. Each component plays a crucial role in creating a balanced and delicious final dish.

Chicken: Boneless, skinless chicken breasts or thighs work perfectly. We’ll cut them into bite-sized pieces for quick cooking.
Aromatics: A classic trio of onion, fresh garlic, and ginger forms the fragrant foundation of our curry.
Spices: A warm blend of curry powder, turmeric, cumin, and a pinch of cayenne gives the dish its signature flavor and vibrant color.
Creamy Base: Full-fat coconut milk creates that irresistibly rich and creamy sauce. A touch of tomato paste adds depth and a subtle sweetness.
Vegetables: We’re using spinach for a boost of nutrients, but this recipe is wonderfully versatile.

A vibrant bowl of easy chicken curry served over rice, highlighting the simplicity and deliciousness of this one-pot meal. — Dinner is served! A perfect bowl of comfort.

How to Make One-Pot Chicken Curry (Step-by-Step)

Follow these simple steps to create a stunning One-Pot Chicken Curry. This streamlined process makes it easy for anyone to achieve delicious results.

Sear the Chicken: In a large skillet or Dutch oven, heat oil over medium-high heat. Add the chicken pieces in a single layer and cook for 2-3 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage. Remove it from the pan and set it aside.
Sauté the Aromatics: Lower the heat to medium and add the chopped onion to the same pan. Cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Bloom the Spices: Add the curry powder, turmeric, cumin, and cayenne pepper to the pan. Stir constantly for about 1 minute. This step, known as “blooming,” toasts the spices and unlocks their deepest flavors.
Create the Sauce: Stir in the tomato paste, then pour in the can of coconut milk and chicken broth. Scrape up any browned bits from the bottom of the pan—that’s pure flavor! Bring the sauce to a gentle simmer.
Simmer and Finish: Return the seared chicken to the pan. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender. In the last few minutes of cooking, stir in the fresh spinach until it wilts. Season with salt and pepper to taste.

Expert Tips for the Best Chicken Curry

A few professional tips can elevate your One-Pot Chicken Curry from good to absolutely unforgettable.

Use Full-Fat Coconut Milk: For the creamiest, richest sauce, don’t substitute with light coconut milk. The full-fat version provides the luxurious texture this curry deserves.
Don’t Skip Blooming the Spices: Toasting the spices in the pan for a minute before adding liquids is a critical step. It intensifies their aroma and flavor profile significantly.
Dice Chicken Uniformly: Cut your chicken into similar-sized, bite-sized pieces to ensure they cook evenly and quickly.

An extreme close-up overhead shot of a creamy chicken curry, showing the texture of the tender chicken and the rich, orange-hued sauce. — Look at that rich, creamy coconut curry sauce!

Customizations & Variations

Make this recipe your own! This One-Pot Chicken Curry is a fantastic canvas for your culinary creativity. Here are a few ideas to get you started.

Make it Spicier (or Milder)

Adjust the heat by increasing the cayenne pepper or adding a finely chopped chili. For a milder version, simply omit the cayenne altogether.

Veggie Variations

Feel free to add other quick-cooking vegetables. Bell peppers, peas, or cauliflower florets can be added along with the chicken to simmer in the sauce.

Protein Swaps

This recipe also works well with shrimp (add it in the last 5 minutes of cooking) or chickpeas for a vegetarian option. For a different poultry flavor, consider another easy recipe like our creamy garlic chicken.

What to Serve with Your Curry

To complete your meal, serve this creamy curry over a bed of fluffy basmati rice. It’s the perfect vessel for soaking up every last drop of the delicious sauce. For a truly satisfying experience, pair it with warm naan or our simple garlic butter breadsticks to scoop up the curry.

Storage & Reheating Instructions

This One-Pot Chicken Curry makes for fantastic leftovers. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much.

Frequently Asked Questions

What can I serve with chicken curry?

Chicken curry is traditionally served with fluffy basmati rice, which is perfect for soaking up the sauce. Warm naan bread, roti, or even simple garlic bread are also excellent for dipping.

How do you make curry thicker?

If your curry is too thin, you can let it simmer uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering curry until it thickens.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great choice for curry as they are very flavorful and remain tender even if slightly overcooked. The cooking time will be similar.

How long does chicken curry last in the fridge?

Stored in an airtight container, this One-Pot Chicken Curry will last for up to 4 days in the refrigerator. The flavors often meld and taste even better the next day.

More Delicious Dinner Recipes

We hope you love this simple and flavorful One-Pot Chicken Curry! If you enjoyed this recipe, you might also like our Sheet Pan Chicken and Veggies for another easy weeknight meal. We’d love to hear how it turned out for you in the comments below. For more delicious inspiration, follow us on Pinterest!

A delicious One-Pot Chicken Curry simmering in a pan, garnished with fresh cilantro. The rich, creamy coconut sauce is vibrant and inviting, perfect for a quick weeknight dinner. — This entire, flavor-packed chicken curry comes together in just one pot!

One-Pot Chicken Curry Recipe

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