Easy chicken curry

Name: Easy chicken curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 2 onions, finely chopped; 3 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1 green chilli, chopped, optional; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp chilli powder, mild or hot; 2 tsp garam masala; 1 can chopped tomatoes, 400g; 700g boneless, skinless chicken thighs, cut into chunks; 200ml water; 3 tbsp natural yoghurt, optional; salt, to taste; 1 small bunch fresh coriander, chopped

A simple, everyday chicken curry built on onion, garlic, ginger and store-cupboard spices. Ready in under an hour.

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Photo: Abhilashsnair, CC0 · All photo credits

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 4
Difficulty: Easy
Cost: Moderate

Recipe: Easy chicken curry

Easy chicken curry

Ingredients

For the curry

2 tbsp vegetable oil
2 onions, finely chopped
3 cloves garlic, grated
1 tbsp fresh ginger, grated
1 green chilli, chopped, optional
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp chilli powder, mild or hot
2 tsp garam masala
1 can chopped tomatoes, 400g
700g boneless, skinless chicken thighs, cut into chunks
200ml water
3 tbsp natural yoghurt, optional
salt, to taste
1 small bunch fresh coriander, chopped

Kitchen kit

Large saucepan or casserole with lid Search Amazon for casserole dish with lid

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Method

Step 1: Soften the onions

Heat the oil in a large pan over a medium heat. Add the onions and a pinch of salt and cook for 10–12 minutes, stirring often, until deep golden.
Step 2: Cook the aromatics and spices

Add the garlic, ginger and chilli and cook for 1 minute. Stir in the cumin, coriander, turmeric and chilli powder with a splash of water and cook for 1 minute.
Step 3: Simmer

Add the tomatoes and cook for 5 minutes until thickened. Add the chicken, stir to coat, then pour in the water. Cover and simmer gently for 20–25 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink meat.
Step 4: Finish

Stir in the garam masala and season with salt. Take off the heat and stir in the yoghurt if using. Scatter with coriander and serve with rice, naan or chapatis.

Tips

Don't rush the onions: their colour gives the sauce its depth.
Add a handful of spinach at the end for extra greens.

Storing & reheating

Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot.

Variations

Chicken and potato: add 2 diced potatoes with the chicken and an extra 100ml water.
Use 800g bone-in thighs and simmer for 35–40 minutes.

Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.

From feeed.co.uk/recipes/easy-chicken-curry/ · Checked 17 October 2026

Questions people ask

Can I use chicken breast?

Yes, but reduce the simmering time to about 15 minutes so it doesn't dry out. Check there is no pink meat before serving.

Sources & inspiration

Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:

Find more: More chicken recipes Midweek meals Batch cooking curry family one pot

See other recipes that use the same kit on our kitchen kit pages.

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