Easy Chicken Curry Recipe (Indian Style)

by Sarah Affiliate linksMain Course, RecipesComments: 14

easy chicken curry recipe
It was late in the afternoon when a craving for any sort of easy chicken curry recipe suddenly hit me.

Such was the case the other day when I had simply had it with simple meals routine which evokes the most enthusiasm from the younger kids but which does get incredibly boring!

We’ve got to have gourmet tonight I thought.

The problem was that the veggie drawer was nearly bare and it was nearly 4:30 pm and I was due at the soccer field by 6pm with my older child already fed by no later than 5pm so that he wouldn’t throw up during the conditioning drills from a too recently eaten meal!


30 minutes from start to finish with a gourmet sensation delivered at the bell?

Not sure I could pull that one off, but and easy chicken curry recipe is what I came up with.

Fortunately, this very easy chicken curry recipe did turn out delicious, so much so that even the younger kids ate it (no one can refuse a good curry, right?)   I ended up eating 3 helpings as I was so starved for a dish with complex flavors.

I decided to blog about this easy chicken curry recipe immediately so I wouldn’t forget what I did!

Easy Chicken Curry Recipe – Indian Style

Serves 5 with leftovers


2-3 cups leftover cooked chicken

2 organic Yukon Gold potatoes (russet or red potatoes would work too)

8-12 spears of asparagus (a half a cup of peas would work well too)

1 organic onion (2 would work better, but hey, I only had one)

3-4 cups leftover jasmine rice (or whatever rice you have on hand)

3 cups chicken stock (this MUST be homemade – if you don’t have any, find it here)

7 oz whole coconut milk (where to find)

3 TBL expeller coconut oil or ghee (where to find)

2 cloves garlic

2 TBL sucanat (optional but the dish turns out really spicy without it – I added it as an afterthought to take the edge off the spiciness so the younger kids would eat it.  Find it here).

3 TBL lemon juice

2 TBL turmeric

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp paprika

1/4 tsp ground fenugreek

1/4 tsp cayenne pepper

1/2 tsp ground cloves

Sea salt to taste


Saute chopped onion in ghee or coconut oil until soft.  Add spices and saute another few minutes.  Add chicken stock and chopped potatoes and bring to a boil.  Stir in minced garlic, sucanat, coconut milk and chicken.  Turn down heat to medium/low and simmer for about 15 minutes uncovered to allow the sauce to reduce and thicken and the potatoes to soften.  Add chopped asparagus.  Simmer for another few minutes until the asparagus is just tender.

Serve this easy chicken curry recipe over bowls of cold, leftover rice.  No need to dirty another pot to warm up the rice as the hot sauce will warm it up quickly straight in the bowl!

Be sure to refrigerate and leftovers of this super easy chicken curry recipe as soon as it cools to room temperature.

Love Asian chicken or curry dishes?  Try this recipe for Panang Curry or this recipe for Teriyaki Chicken Stir Fry.


Sarah, The Healthy Home Economist

Picture Credit

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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