Classic Chicken With Curry Powder

Thai chicken curry
Robin MacDougall/The Image Bank/Getty Images
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
844 Calories
41g Fat
83g Carbs
43g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 844
% Daily Value*
Total Fat 41g 53%
Saturated Fat 18g 89%
Cholesterol 95mg 32%
Sodium 1320mg 57%
Total Carbohydrate 83g 30%
Dietary Fiber 13g 47%
Protein 43g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy curry recipe is made with curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry.

Add your own choice of additional vegetables (green beans, okra, or eggplant work well), and you can also choose your preferred cooking method―either stovetop or in the oven. Whichever way you cook it, this easy curry is bound to please even the toughest curry critic at your table. 


  • 1 pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
  • 2 to 3 potatoes (chopped into chunks)
  • 2 tablespoon​s homemade curry powder (or 3 tablespoons Madras curry powder)
  • 2 bay leaves
  • 1/2 to 1 teaspoon chili flakes (or cayenne pepper, to taste)
  • 2 shallots (or 1/2 cup purple onion, diced)
  • 4 to 5 cloves garlic (minced)
  • 1 thumb-size piece galangal (grated, or ginger)
  • 1/2 cup chicken stock
  • 1 1/2 tablespoons ketchup (or sweet tomato puree)
  • 1 can thick coconut milk
  • 2 to 3 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 2 to 3 tablespoons vegetable oil (for stir-frying)
  • Optional: 1 to 2 medium tomatoes (chopped into chunks)
  • Optional: 1 to 2 whole makrut lime leaves (available at Asian food stores)
  • Optional: 1 cinnamon stick
  • Garnish: 1/4 cup fresh coriander

Steps to Make It

  1. Place a wok or large frying pan over medium-high heat.

  2. Add the curry powder, bay leaf, cinnamon stick (if using), and chili/cayenne. "Dry fry" these spices 1 to 2 minutes, until lightly toasted and fragrant.

  3. Add 2 tablespoons oil, plus the shallots, garlic, and galangal or ginger. Add a few tablespoons of the chicken stock―enough to keep ingredient frying nicely. Stir-fry 1 minute.

  4. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.

  5. Add remaining stock plus ketchup/tomato puree, stirring well to combine.

  6. Add the coconut milk, fish sauce, sugar, and lime leaf (if using).

  7. Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender, or transfer the curry to a large covered casserole dish and bake 1 hour at 350 F.

  8. Add tomatoes during the last 10 to 15 minutes of cooking.

  9. When the chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved.

  10. Add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.

  11. Sprinkle over the fresh coriander, serve with plenty of steamed rice.