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This Spicy Chicken Curry is creamy, cozy, and full of bold flavors from coconut milk, curry powders, and fresh veggies. An easy one-pot dinner that pairs perfectly with rice or bread.
A creamy, Spicy Chicken Curry made with coconut milk, tender chicken, and hearty veggies. Easy one-pot recipe perfect for rice or bread.
There’s nothing better than a bowl of homemade chicken curry that’s spicy, creamy, and loaded with veggies. This recipe keeps things simple while still bringing all the comfort food flavors you’re craving.
Why You’ll Love Spicy Chicken Curry
- Goes with rice, naan, or crusty bread.
- One-pot, easy clean-up.
- Creamy coconut base with just the right amount of heat.
- Perfect balance of tender chicken and hearty vegetables.
- Customizable spice level—mild or fiery, your choice.
Creamy coconut, tender chicken, and just the right kick of spice make this spicy chicken curry unforgettable. Perfect for busy nights when you want flavor without fuss.
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Spicy Chicken Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings depending on size 1x
Description
This spicy chicken curry is rich with coconut milk and warm spices that make dinner comforting yet exciting. Serve it with rice or bread for a hearty family meal.
Ingredients
- 500 g chicken breast or thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- Small knob of ginger, chopped or julienned
- 1 carrot, chopped
- 1 large potato, peeled and chopped
- 1 small red bell pepper, diced
- 1 tbsp red curry powder
- 1 tbsp mild yellow curry powder
- 1 tbsp hot curry powder (or less if you don’t want too much heat)
- 2 dried chili flakes/paste, crushed (adjust to taste)
- 1 cup chicken stock
- 1 tin (400 ml) coconut milk or coconut cream
- Salt and pepper, to taste
- Oil, for frying
Instructions
- Heat a little oil in a big saucepan.
- Toss in the onion, garlic, and ginger.
- Fry for about 3 minutes until fragrant.
- Add the chicken pieces and cook until they’re just golden on the outside.
- Stir in the potato and carrot, then pour in the chicken stock.
- Let it bubble gently for 5 minutes.
- Sprinkle in all the curry powders and crushed chili.
- Stir well, so everything’s coated in spice.
- Pour in the coconut milk, stir, and let it simmer until the chicken’s cooked through, and the veggies are tender (about 15–20 minutes).
- Add the red bell pepper at the end so it stays slightly crisp.
- Season with salt and pepper.
- Serve hot with steamed rice or soft bread to soak up the sauce.
Notes
Prepared, tried, and tested by Joy
One pot, big flavor, spicy chicken curry never disappoints. A simple recipe that tastes like it took hours.
Spicy Chicken Curry with coconut milk is hearty, creamy, and full of bold flavor. The combination of tender chicken, warming spices, and velvety coconut sauce makes it a recipe worth cooking again and again.
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