This Easy Weeknight Chicken Curry brings those pub-style flavors home.
If I’m out at a pub or anywhere that has a chicken curry on the menu, you can bet that is what I’m going to order. I love Indian food, and a big bowl of chicken curry with warm naan and mango chutney makes me instantly happy. On those nights when I can’t make it out to my favorite spot for a bite, I fall back on this recipe. It doesn’t need a ton of time or effort, and you still end up with tender pieces of chicken that simmer in a fragrant, flavor-packed sauce. It satisfies the craving every time.
Like many dishes, there is no single agreed-upon curry recipe—or even one definition of what counts as traditional curry. Everyone has their own favorite blend, a family recipe, or a region’s curry they favor. My own benchmark is my mom’s curry, which is more broth-based and layered with years of muscle memory. It somehow always tastes the same, even though she has never actually written the recipe down.
My mom’s version takes hours. She has a dedicated basket of spices in the cabinet, a special platter with little bowls for condiments, and a whole ritual around topping each bowl with chutneys, pickles, chopped nuts, coconut, and raisins. I loved that part most: building every bite. This easy weeknight chicken curry is my shortcut answer to that experience. It’s mild enough for kids, but you can absolutely turn up the heat if you love it spicy. And I still serve it with basmati rice, naan, toasted coconut, chopped peanuts, mango chutney, and cilantro, so you can build that perfect bite of your very own.
Using whole spices to build flavor
One of my favorite parts of this recipe happens right at the beginning. You’ll toss the whole cumin seeds and mustard seeds into a hot pan with some olive oil. Very quickly, they will begin to pop and release a gorgeous, toasty aroma. This is known as “blooming” the spices; when you heat them in fat, you unlock even more of their flavor before adding them to the rest of your ingredients. It’s the foundational step in building layers of flavor for a curry.
Be careful when doing this, as spices burn quickly. Keep the heat set to medium and remove them as soon as you start to smell them becoming fragrant—about a minute or less.
How do I store leftovers?
Transfer your leftover curry to an airtight container and store it in the fridge for 3 to 4 days. Reheat it slowly on the stovetop over medium-low heat; add a little water if the sauce has thickened up in the fridge. You can also freeze portions of the curry for up to 3 months.
Serving suggestions
I usually serve this chicken curry over fluffy basmati rice with chopped peanuts, mango chutney, and cilantro. You also can’t beat a side of warm naan to scoop up every last bit of sauce. For more Indian flavors, you can also try this Chana Masala, this Salmon Curry, or this Chicken Tikka Masala.
Easy Weeknight Chicken Curry
Ingredients
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch piece of ginger peeled and minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 3 teaspoons red curry paste
- 1 tablespoon tomato paste
- 2/3 cup water
- 4 chicken breasts cut into cubes
- 1 red pepper chopped
- Squeeze of lime
For Serving:
- Basmati rice
- Naan
- Toasted coconut
- Chopped peanuts
- Cilantro
- Lime wedges
- Mango chutney
Instructions
- Heat 1 teaspoon of olive oil in a sauté pan over medium heat. Add the cumin seeds and mustard seeds. Bloom the spices until they just begin to pop and smell fragrant; around 30 seconds to 1 minute.
- Transfer your spices to a spice grinder or mortar and pestle and grind.
- Add the rest of the olive oil to the sauté pan. Cook the onions, garlic, and ginger until soft, about 4 to 5 minutes.
- Add the dry spices, curry paste, and tomato paste. Cook for 1 to 2 minutes, making a thick paste.
- Add water and chicken breasts. Simmer on medium-low heat for 20 to 25 minutes.
- Add the red peppers and a squeeze of lime, and cook for another 5 minutes. Check for seasoning; add more salt and pepper if needed.
- Serve over rice with accompaniments of choice.
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