Easy Chicken Curry (GF, DF)

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This easy chicken curry features tender chicken in a rich, aromatic curry sauce. In less than 30 minutes, this chicken curry makes for a delicious quick lunch or dinner! Serve on top of warm basmati rice and garnished with cilantro. Gluten-free and dairy-free.

Chicken Curry in 30 Minutes?

WOW. It hasn’t even been 24 hours since I posted our impromptu chicken curry dinner on my Instagram story and I’ve received SO MANY requests for the recipe! I’m always amazed at how easy this chicken curry recipe is! While we don’t eat chicken curry very often, when the cravings hit, we have to have it!

This easy chicken curry meal came together in just 30 minutes, so it makes for the perfect lunch or dinner! And I promise you, this recipe is BURSTING with rich flavors and all the delectable Indian food goodness!! Oh yeah, did I mention it’s also gluten-free AND dairy-free?

So without further ado, here is my quick and easy chicken curry recipe to satisfy all your Indian food cravings!

Want more curry recipes? Try this 1-Pot Vegan Cauliflower Curry!

Ingredients to Make Easy Chicken Curry

• 1  lbs boneless chicken thighs , diced into 1-inch cubes
• 2  tbsp ghee (or butter or olive oil)
• 1 tbsp minced garlic
• 3 tbsp curry powder
• 1 tsp cayenne pepper (optional)
• 1 tbsp fresh ginger , minced
• salt & pepper , to taste
• 1 tbsp tamari (or soy sauce)
• 1 medium yellow onion , chopped
• 1 cups low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp tomato paste
•  cup full-fat coconut milk
• 2 tbsp cilantro , to serve
• cooked Basmati rice, to serve

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How to Make Easy Chicken Curry

1. Using paper towels, pat chicken cubes dry. Then season with 1 tsp curry powder,  tsp salt and  tsp ground black pepper (adjust to taste).
2. In a large skillet, add 2 tablespoons of ghee over high heat. Add chicken cubes and stir until lightly browned (3-4 min). Remove and set aside.
3. Into the same skillet, add minced garlic and diced onions. Saute for 3 minutes. Then add in minced ginger, the remaining curry powder, cayenne pepper (optional), and 2 tbsp tomato paste. Saute for 1-2 min until fragrant.
4. In a separate bowl, add chicken broth, tamari, and cornstarch. Whisk until combined, then add to the skillet. Make sure to deglaze by scrubbing the brown bits off the skillet (this is the key to flavorful curry!)
5. When mixture is boiling, reduce to medium heat. Simmer for 5 minutes, or until sauce is thickened.
6. Add in the partially cooked chicken back into the skillet. Stir on low heat until the chicken is cooked (2-3 minutes). Turn off heat, then add ⅓ cup coconut milk. Season with additional salt, sugar, and pepper to taste (optional).
7. Serve chicken curry on top of basmati rice. Garnish with cilantro. ENJOY!

Tips, Tricks, and Substitutions

• Using boneless skinless chicken thighs will yield juicier meat! However, if you prefer using chicken breasts, I’d suggest marinating them overnight in light coconut milk to tenderize them!
• When searing your chicken, do not overcrowd! Instead, if you pan is a little smaller, cook them in batches. This helps you get that golden charred pieces.
• After completing step #1, the chicken pieces should be golden on the outside but not fully cooked on the inside. This is intentional 🙂 We will place them back in the skillet to simmer in the sauce, which helps it absorb all the yummy flavors of the sauce!
• Need a lower-fat option? Substitute light coconut milk instead of the full-fat coconut milk!
• Feel free to serve this easy chicken curry with naan bread, flatbread, or even on top of a baked potato instead of rice!
• Make a vegan curry variation with this 1-Pot Vegan Cauliflower Curry recipe!

Looking for More Meal Ideas?

• Rendang Sapi (Indonesian Spicy Beef Stew)
• Easy Bibimbap (Korean Mixed Rice Bowl)
• Nasi Rawon Recipe (Indonesian Black Beef Soup)
• 10-minute Sambal Oelek Red Chili Paste (Better Than Walmart!)
• Perfect Sous Vide Scallops with Herbed Brown Butter
• Qdoba Grilled Chicken ( Copycat Recipe )
• Instant Pot Chicken Wild Rice Soup (GF, DF)
• Outback Steakhouse Potato Soup (Copycat Recipe!) 
• Indonesian Tempeh Rice Bowl (Vegan & Gluten-Free!)
• Glazed Honey Garlic Salmon with Roasted Zucchini
• Ribeye Steak with Egg Noodles Puttanesca
• Better-Than-Takeout Shrimp Fried Rice (GF, DF)
• Easy Slumgullion Recipe (American Goulash)
• Delicious Malabar Beef Biryani With Pressure Cooker

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If you make this Easy Chicken Curry recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

Easy Chicken Curry (Gluten-Free, Dairy-Free)

DWELL by Michelle

This easy chicken curry features tender chicken in a rich, aromatic curry sauce. In less than 30 minutes, this chicken curry makes for a delicious quick lunch or dinner! Serve on top of warm basmati rice and garnished with cilantro. Gluten-free and dairy-free.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 4 servings

Calories 378 kcal

Ingredients

  

• 1 ½ lbs boneless chicken thighs , diced into 1-inch cubes
• 2 ½ tbsp ghee (or butter or olive oil)
• 1 tbsp minced garlic
• 3 tbsp curry powder
• 1 tsp cayenne pepper (optional)
• 1 tbsp fresh ginger , minced
• salt & pepper , to taste
• 1 tbsp tamari (or soy sauce)
• 1 medium yellow onion , chopped
• 1 ¾ cups low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp tomato paste
• ½ cup full-fat coconut milk
• 2 tbsp cilantro , to serve
• cooked Basmati rice , to serve

Instructions

 

• Using paper towels, pat chicken cubes dry. Then season with 1 tsp curry powder, ¾ tsp salt and ½ tsp ground black pepper (adjust to taste).
• In a large skillet, add 2 tablespoons of ghee over high heat. Add chicken cubes and stir until lightly browned (3-4 min). Remove and set aside.
• Into the same skillet, add minced garlic and diced onions. Saute for 3 minutes. Then add in minced ginger, the remaining curry powder, cayenne pepper (optional), and 2 tbsp tomato paste. Saute for 1-2 min until fragrant.
• In a separate bowl, add chicken broth, tamari, and cornstarch. Whisk until combined, then add to the skillet. Make sure to deglaze by scrubbing the brown bits off the skillet (this is the key to flavorful curry!)
• When mixture is boiling, reduce to medium heat. Simmer for 5 minutes, or until sauce is thickened.
• Add in the partially cooked chicken back into the skillet. Stir on low heat until the chicken is cooked (2-3 minutes). Turn off heat, then add ⅓ cup coconut milk. Season with additional salt, sugar, and pepper to taste (optional).
• Serve chicken curry on top of basmati rice. Garnish with cilantro. ENJOY!

Notes

Keyword chicken curry, chicken recipes, curry recipe, easy dinner recipes, easy lunch recipes, indian cuisine, indian food

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