Why You’ll Love this Simple Chicken Curry
If you’re looking for a weeknight dinner that delivers maximum flavor with minimum fuss, this simple chicken curry is about to become your new best friend.
It’s the perfect balance of convenience and comfort.
With just a handful of pantry spices and one pot, you’ll create a rich, aromatic dish that tastes like it simmered all day.
The tender chicken cubes bathe in a velvety sauce that’s customizable to your preferred thickness.
Versatile too—serve it over fluffy rice or tender egg noodles.
The best part? While it simmers, you’re free to help with homework or enjoy a well-deserved glass of wine.
What Ingredients are in Simple Chicken Curry?
This simple chicken curry recipe relies on everyday pantry spices that combine to create something truly magical.
I’m always amazed at how these humble ingredients transform into such a flavorful meal with minimal effort. The protein-packed chicken breast serves as the perfect canvas for the warm, aromatic spices that give this curry its distinctive character.
- 1 pound chicken breast, cut into 1-inch cubes
- 1/4 teaspoon ground ginger
- 1-2 teaspoons curry powder (depending on how spicy you like it)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1 cup chicken broth
- Cornstarch slurry (for thickening)
- Rice or egg noodles (for serving)
The beauty of this recipe lies in its flexibility.
Can’t handle much heat? Start with just 1 teaspoon of curry powder. Want more kick? Go for the full 2 teaspoons, or even add a pinch of cayenne if you’re feeling adventurous.
The cornstarch slurry deserves special mention—it’s simply cornstarch mixed with a little cold water, which you’ll add at the end to achieve your ideal sauce thickness.
Some like their curry sauce thin and saucy, others prefer it thick enough to cling to each bite of chicken. The choice is yours.
How to Make this Simple Chicken Curry
Making this curry is about as straightforward as it gets, perfect for those nights when I want something comforting but don’t have the energy for kitchen gymnastics.
Start by browning 1 pound of chicken breast cubes in a non-stick skillet. I find that letting the chicken develop a slight golden crust adds depth to the final dish—no need to cook it through completely at this stage, just get some nice color on those pieces.
Next comes the flavor magic. Add your spice mixture: 1/4 teaspoon ground ginger, 1-2 teaspoons curry powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 3/4 teaspoon salt. Give everything a good stir to coat the chicken pieces evenly—this is where your kitchen starts to smell absolutely heavenly.
Pour in 1 cup of chicken broth, bring the mixture to a gentle boil, then reduce the heat to low. Here’s where patience becomes your secret ingredient; let everything simmer for 45 minutes to an hour. During this time, the chicken becomes tender while the flavors meld into something much greater than the sum of their parts.
Who knew such simple ingredients could create such complexity?
The final touch is thickening your curry to that perfect, glossy consistency. Mix a cornstarch slurry (just cornstarch and cold water—about 1 tablespoon cornstarch to 2 tablespoons water should do it) and stir it into the simmering curry. For authentic results, consider using Mexican cooking equipment that distributes heat evenly for perfect sauce consistency. The transformation happens almost immediately as the sauce thickens into a beautiful gravy that clings lovingly to each piece of chicken. For the most flavorful soups and curries, investing in premium soup gear can significantly elevate your results.
Serve your creation over fluffy rice or tender egg noodles, and revel in the fact that something this delicious came from your very own kitchen with minimal fuss.
Could weeknight cooking get any more satisfying?
Simple Chicken Curry Substitutions and Variations
What makes this chicken curry recipe truly special is how adaptable it can be to whatever you have in your pantry.
No chicken breast? Thighs work beautifully—even better, if you ask me, with their richer flavor and moisture.
You can easily swap the powdered spices for fresh ones.
Try minced garlic instead of powder, or grated ginger root for a more vibrant kick.
Feeling adventurous? Toss in some coconut milk instead of broth, add a splash of lime juice, or sprinkle in some red pepper flakes for heat.
What to Serve with Simple Chicken Curry
Now that your curry is simmering away and filling your kitchen with those mouthwatering aromas, let’s talk about how to round out your meal.
While the recipe suggests rice or egg noodles as the perfect foundation, I’m partial to basmati rice with its fragrant, fluffy texture that soaks up all that delicious curry sauce.
Want something green? A simple cucumber raita (yogurt and diced cucumber) cools the palate beautifully.
Warm naan bread for scooping up every last drop is non-negotiable in my book.
Mango chutney adds a sweet-tangy contrast that’s simply divine.
Final Thoughts
As you enjoy this fragrant, saucy chicken curry, I can’t help but reflect on its beautiful simplicity.
Sometimes the most satisfying dishes don’t require exotic ingredients or complicated techniques. This recipe proves that with just a handful of spices and about an hour of your time, you can create something truly comforting.
What I love most about curry is its adaptability.
Don’t have chicken breast? Try thighs. Want it spicier? Add more curry powder or some cayenne. Need it vegetarian? Swap in chickpeas and vegetables.
It’s a foundation for endless variations, perfect for weeknight cooking.
Much like traditional Pasta Fagioli soup, this curry demonstrates how one-pot meals can perfectly balance proteins, vegetables, and carbohydrates in a deeply satisfying way.
For a delicious Asian-inspired alternative, consider trying the Filipino lumpia rolls, which offer a similar balance of proteins and vegetables in a crispy spring roll format.
