Recipe

Classic Curry Chicken

Tender chicken in a warm, coconut-kissed curry with fluffy rice and bright finishing lime. Cozy, weeknight-friendly, and boldly seasoned without being heavy.

By Matt Campbell

•

4.8

A steaming bowl of classic curry chicken with golden sauce and tender chicken pieces served over fluffy white rice, garnished with cilantro and lime on a wooden table

Jump to Recipe

There are two kinds of curry nights. The ones where you want a thick, slow-simmered pot that hugs your soul, and the ones where you want all that flavor without feeling like you need a nap afterward. This is the second kind, in the best way.

This classic weeknight curry chicken leans bright and cozy at the same time. We build a quick flavor base with onion, garlic, and ginger, toast the spices so your kitchen smells like you know what you are doing, then let the chicken simmer in a light coconut curry sauce that stays silky, not greasy. The “fluffy” part is not just vibes either. It is the rice, the gentle simmer, and one little trick at the end that wakes the whole bowl up.

A skillet with sautéed onions, garlic, and ginger with curry spices blooming in oil

Why It Works

Big curry flavor, lighter sauce: a balance of broth and coconut milk keeps it creamy without turning it heavy.
Tender chicken every time: we sear quickly, then finish with a gentle simmer so it stays juicy.
Fluffy rice, not glue: rinsing the rice and letting it steam off-heat gives you separate grains that soak up sauce like a dream.
Bright finish: lime and cilantro at the end make the whole dish taste fresher and more “restaurant” without extra work.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Store curry chicken in an airtight container for up to 4 days. Store rice separately if you can, since it reheats better and stays fluffier.

Freezer: Freeze the curry (preferably without the fresh herbs) for up to 2 months. Thaw overnight in the fridge. Rice can be frozen too, but it is best frozen in flat bags so it reheats evenly.

Reheating Tips

Stovetop: Warm gently over medium-low heat with a splash of broth or water. Keep it at a low simmer so the chicken stays tender.
Microwave: Cover loosely and heat in short bursts, stirring in between. Add a splash of liquid to loosen the sauce.
Freshen it up: Refinish leftovers with a squeeze of lime and a pinch of salt. It sounds small, but it makes day two taste brand new.

Common Questions

What kind of curry powder should I use?

Use whatever is accessible, but know they vary a lot. “Madras” style tends to be warmer and a little spicier, while standard grocery store curry powder is usually milder and more turmeric-forward. If your curry powder is mild, add a pinch of cayenne to wake it up.

Can I use chicken breast instead of thighs?

Yes. Slice breasts into slightly larger pieces and simmer gently. Stop cooking as soon as the chicken hits 165°F to avoid dryness. Thighs are more forgiving, but breasts work if you treat them kindly.

Is coconut milk required?

No, but it gives that classic creamy texture. For a lighter option, use light coconut milk. You can also swap in half-and-half (less traditional, still delicious), but keep the heat low and add it off-heat. If you go dairy, consider stirring lime into individual bowls so it stays silky.

How do I make it thicker?

Simmer uncovered for a few extra minutes. If you want it thicker fast, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Simmer 1 to 2 minutes until glossy.

How spicy is this?

As written, it is medium-mild. Heat depends on your curry powder. Add cayenne or a chopped chili if you want more punch, or serve with hot sauce at the table so everyone can choose their own adventure.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide sauté pan
Medium saucepan with lid (for rice)
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or spatula
Fine mesh strainer (helpful for rinsing rice)

The first time I tried to make curry chicken at home, I treated the curry powder like it was a garnish. I sprinkled it in late, stirred twice, and wondered why it tasted flat. Turns out, curry wants a little attention. Now I bloom the spices in oil for a minute, just long enough to smell that toasted, warm perfume, and suddenly the whole pan feels alive. This is the kind of recipe I cook when I want something comforting but not sleepy, like a Tuesday night that still deserves a little “okay, wow” moment.