In this chicken curry recipe , you'll see an easy and delicious version of this classic Indian dish. With accessible ingredients and a step-by-step process with photos, you can enjoy a super tasty chicken curry, in the purest Indian style, in no time.

In this recipe, we will teach you how to make a super tasty and quick chicken curry , without compromising the authentic flavor. This preparation is perfect for a quick and delicious dinner on a daily day or to share with friends and family at a special meal.

In this recipe we will use simple but flavorful ingredients, such as chopped chicken, curry spice mix, milk or yogurt... These ingredients will be cooked slowly so that the chicken is infused with the flavor and creaminess of the coconut milk, thus obtaining a unique texture and flavor.

So without further ado, let's get started on the preparation of this amazing chicken curry dish! In a short time you will have a dish of the highest culinary level on your table, which will not leave anyone indifferent.

Chicken curry

In which utensil to prepare chicken curry

The first thing you will have to do is sear the meat, so for this there is nothing like an iron skillet or an iron wok. After sealing the meat, ideally in the same utensil, we will add a good amount of coconut water, so the utensil you use requires high walls , to be able to manipulate and stir with the peace of mind that nothing is spilled. For all these reasons, we recommend using a high frying pan or wok. In our case, we have opted for the Le Creuset cast and vitrified iron wok, the Balti Dish , ideal for this type of preparations - you can also choose to make the recipe in another type of wok, if it is made of iron, so much the better, the you will find them all here .

Chicken curry with coconut milk

Balti Dish Le Creuset


  • 2 XL chicken breasts or 3 standard breasts (about 500 g of meat)
  • Salt
  • Black pepper or mix of peppers (black, red, white)
  • 2 tablespoons of oil
  • 1 teaspoon of curry powder (or 2 teaspoons of coffee)
  • 1 level teaspoon turmeric
  • 310 ml coconut milk (coconut water)
  • 3 tablespoons of cooking cream (failing that, 2 tablespoons of yogurt)
  • 2 cloves of garlic (optional)


  1. Heat the Balti Dish wok pan over low heat and add a splash of oil. Add whole peeled garlic if you like its flavor.
  2. Meanwhile, prepare the chicken: wash it with water, dry it with kitchen paper and cut it into thick cubes.
  3. When the Balti is hot, add the chicken and sauté it so that it seals quickly (now with medium/high heat). Do not overcook the chicken to avoid it becoming dry. Cook until tender and juicy.
  4. While the meat is browning, season it with salt and pepper to taste.
  5. When it starts to turn golden brown, lower the heat and add 1 level teaspoon of turmeric and a tablespoon of curry powder. Stir with the spatula.
  6. Add the coconut milk (to cover, about 300 ml) and a couple of tablespoons of cooking cream (or yogurt).

Chicken curry steps

7. Stir well, you will see how the coconut milk changes its color, taking on a beautiful golden tone as the curry and turmeric permeate the milk.
8. Now is the time to give it 10 minutes of chup chup , so that the coconut milk heats up and impregnates the meat, while the spices do so as well. After 10 minutes, it is time to start reducing the sauce: increase the heat, to medium/high power, and let the milk reduce.
9. The reduction time will depend on you. I like the reduced sauce, that it is somewhat thick and the flavor concentrated, but if you don't have much time, you are not a person of waiting or if you prefer that the sauce is not super spicy, leave it only for a few minutes and remove it while it is still very liquid.
10. Let it reduce until it has the texture you want, while stirring from time to time. Stop the heat and remove when you want.

    Notes and tips for a good chicken curry

    • When you have more than 10 minutes to prepare the recipe, what feels great is to sauté a little leek or onion first in the oil, while you heat the wok, and also sauté some chopped carrots before adding the chicken. I encourage you to try this chicken curry with onion and carrot!
    • For more meat, add more or less spices (but be careful not to overdo it!).
    • At first you will see the sauce very clear, but as you stir the chicken you will see how everything takes on that yellow curry color so typical of the recipe.
    • Reduce to taste, but not to a minimum because you will love that there is plenty of sauce to dip bread in (aside from that, if you reduce it a lot, the sauce is really spicy!).
    • If you plan to reduce the sauce a lot, you may want to apply half a teaspoon less of curry and turmeric, or it will be too spicy.
    • Rest before serving: Let the curry rest for a few minutes before serving so that the flavors mix and enhance.
    • Chicken curry lovers love it as is, with a little bread to enjoy the sauce twice (a classic here is naan or pita bread ). It is also a classic to accompany it with basmati rice, and I personally love it with garlic bread.

    How to accompany chicken curry

    Curry rice can be served alone in its sauce, but you can also accompany it with some ingredients or accompaniments like the ones we suggest below:
    1. Bed of Basmati Rice: Serve the chicken curry over a generous portion of cooked basmati rice. The texture and flavor of the rice will perfectly complement the curry sauce.

    2. Fresh Naan: Accompany the dish with freshly baked or heated naan. The fluffy bread will be ideal for absorbing the delicious sauce.

    3. Fresh Salad: Add a refreshing touch with a fresh salad of cucumber, tomato and green leaves dressed with lemon and herbs.

    4. Mango Chutney: Offers a sweet and sour touch with mango chutney. Its sweetness will complement the spicy flavor of the curry very well.

    5. Toasted Almonds or Hazelnuts: Sprinkle toasted almonds over the curry to add a delicious crunch and nutty flavor.

    6. Various Garnishes: Accompany the curry with various garnishes, such as fried banana, raisins, grated coconut or chopped peanuts.

    7. Fresh Cilantro: Sprinkle fresh cilantro leaves on top before serving. Its fresh aroma and flavor will add a vibrant touch.

    8. Orange or Lemon Peel: Grate some orange or lemon peel over the dish before serving to enhance the flavors.

    I hope you really enjoy this chicken curry recipe - It flies at home every day I bring it to the table!



    Claudia&Julia said:

    Hola Ana,

    La cantidad de curry indicada en la receta es de 1 cucharada de postres o dos cucharaditas de café, para 1 cucharadita rasa de cúrcuma, por lo que la cantidad de esta última es inferior. No obstante, puedes aderezarlo siempre a tu gusto, si prefieres añadir más cúrcuma a la receta ;)

    ¡Un saludo!

    Ana said:

    Hola, ¿se echa más curry o cúrcuma? Gracias.

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