Creamy Chicken Curry with Rice – Easy 30-Minute Dinner Recipe
A creamy, flavorful chicken curry made with coconut milk, aromatic spices, and tender chicken — ready in just 30 minutes!
Ingredients
- 1.5 lbs boneless skinless chicken breasts (cut into cubes)
- 2 tbsp olive oil or coconut oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder or garam masala blend
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 can 13.5 oz coconut milk
- ½ cup chicken broth
- 1 tbsp tomato paste
- 1 tsp sugar optional, to balance acidity
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Cooked basmati or jasmine rice for serving
Instructions
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent (3–4 minutes).
- Add Garlic & Ginger: Stir in garlic and ginger; cook for 1 minute until fragrant.
- Toast Spices: Add curry powder, turmeric, and cumin. Stir for 30 seconds to bloom the spices.
- Cook Chicken: Add chicken pieces and sear until lightly browned on all sides.
- Make the Curry Sauce: Stir in tomato paste, coconut milk, and broth. Season with salt, pepper, and sugar if needed.
- Simmer: Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until chicken is cooked and sauce thickens.
- Serve: Garnish with fresh cilantro and serve hot over rice or with naan.