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Simple stovetop chicken curry for two
Fast stovetop chicken curry for two with coconut milk, tomatoes, and warm spices. One-pan, under 40 minutes.
Why this recipe works
This stovetop chicken curry blends warm spices with creamy coconut milk for a comforting, quick dinner. It’s ideal for two, scalable for more, and forgiving to adapt with pantry staples.
- simple chicken curry
- stovetop curry for two
- weeknight curry
- easy curry recipe
- coconut milk chicken
- one-pan curry
- quick curry dinner
- serves two curry
Key takeaways
One-pan curry with minimal fuss.
Protein-rich and ready in under 40 minutes.
Customize heat and ingredients to your taste.
Recipe guide
This stovetop chicken curry blends warm spices with creamy coconut milk for a comforting, quick dinner. It’s ideal for two, scalable for more, and forgiving to adapt with pantry staples.
A quick, cozy curry you can make in one pan.
- One-pan curry with minimal fuss.
- Protein-rich and ready in under 40 minutes.
- Customize heat and ingredients to your taste.
What you’ll make
A simple, one-pan chicken curry using chicken thighs, onions, garlic, ginger, spices, crushed tomatoes and coconut milk. Serves two. Adaptable to taste—less heat, more sweetness, or extra veggies.
Prep and cook overview
Prep: chop onion, garlic, ginger, optional green chili. Sauté aromatics, toast spices, add chicken to brown. Simmer with tomatoes, coconut milk and stock until sauce thickens and chicken is cooked through.
Serving and tips
Season to taste with salt. Garnish with cilantro if desired. Leftovers reheat well; can stretch to extra portions by adding veg or more coconut milk.
Ingredients
- 300 g boneless skinless chicken thighs, cut into 2 cm pieces
- 1 tbsp vegetable oil
- 1 small onion, finely chopped (about 100 g)
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 green chili, deseeded and sliced (optional)
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
- 150 ml canned crushed tomatoes
- 150 ml coconut milk
- 50 ml chicken stock or water
- 1 tsp brown sugar
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic, ginger and green chili and cook 1 minute until fragrant.
- Add curry powder, ground coriander, turmeric and cumin and toast for 30 seconds, stirring.
- Add chicken pieces and cook, stirring, until lightly browned on all sides, about 4–5 minutes.
- Pour in crushed tomatoes, coconut milk and chicken stock or water, then stir in brown sugar and a pinch of salt.
- Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes until chicken is cooked through and sauce has thickened.
- Taste and adjust salt and seasoning as needed.
- Serve hot, garnished with chopped cilantro if using.
FAQs
Can I use chicken breast instead of thighs?
Yes, but cook time may decrease to about 6–8 minutes until cooked through.
Can I make this dairy-free?
Use coconut milk as is; ensure no dairy in curry paste if used.
How spicy is this, and can I adjust it?
The recipe uses 1 green chili optional; reduce or omit to decrease heat, or add more chili for heat.