How to Make Simple Chicken Curry with Chicken Thighs

This easy Chicken Curry with Chicken Thighs comes together in one pan with coconut milk, curry powder, and simple spices. It’s way more delicious than take-out and is ready in 45 minutes!

Quick Recipe Overview

WHAT: Tender boneless chicken thighs simmered in a rich curry sauce made with coconut milk, curry powder, and aromatic spices.

WHY: One-pan weeknight dinner ready in 45 minutes with minimal cleanup and maximum flavor from simple pantry ingredients.

HOW: Simmer curry sauce ingredients, add chicken thighs, cook until tender, serve over fluffy basmati rice for an easy meal.

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Why I Love Making Chicken Curry with Chicken Thighs

When weeknight dinner needs to be on the table fast but you still want something satisfying and full of flavor, this chicken curry recipe is exactly what you need. This is a very simple recipe that doesn’t require a long list of ingredients or hours of simmering. It’s perfect for those nights you’re craving take-out!

I prefer using chicken thighs over breasts in this recipe. The chicken thighs stay incredibly tender and juicy as they simmer in the rich coconut milk sauce, and they’re much more forgiving than white meat if you happen to cook them a few minutes longer.

The combination of curry powder and red curry paste creates layers of warm spice without being overwhelming, and the coconut milk brings everything together into a creamy, comforting sauce that’s perfect spooned over basmati rice.

Ingredient Notes

Red Curry Paste: Look for this in small glass jars in the Asian foods aisle of your grocery store. Thai Kitchen is a widely available brand that works perfectly. Once opened, it keeps in the refrigerator for several months.

Coconut Milk: You can use canned coconut milk or the kind that comes in a carton – both work equally well. Just make sure it’s unsweetened coconut milk, not the sweetened variety meant for desserts or beverages. Shake the can or carton well before measuring.

Curry Powder: Standard curry powder works beautifully here. The curry powder and red curry paste work together to create the complex flavor profile.

See the recipe card below for full information on ingredients and quantities.

How To Make Curried Chicken Thighs

Step 1: Combine the coconut milk, curry paste, curry powder, garlic powder, ginger, and salt in a large pan or skillet.

Step 2: Whisk the ingredients together until homogenous and then bring to a simmer over medium-high heat.

Step 3: Once the mixture begins to simmer, add in your chicken thighs.

Step 4: Allow the chicken to cook for about 30 minutes, or until it reaches an internal temperature of 165°F. Turn your chicken a few times as it cooks so that it cooks evenly.

Substitutions & Variations Chicken Curry

Fresh Garlic and Ginger

Replace the garlic powder with 3-4 cloves of freshly minced garlic, and swap the ground ginger for ½ to a full tablespoon of freshly minced ginger root. Add these to the pan at the beginning when you’re combining the sauce ingredients.

Different Proteins

This curry sauce works wonderfully with other proteins. Try it with chicken breasts (reduce cooking time to 20 minutes), shrimp (cook for just 5-7 minutes), or cubed firm tofu for a vegetarian version. You could even use boneless pork chops cut into bite-sized pieces.

Spice Level Adjustments

For a milder curry, reduce the curry paste to 1 teaspoon. For more heat, add ½ teaspoon of red pepper flakes or a diced fresh chili pepper. You can also add a squeeze of lime juice at the end for brightness.

Add Vegetables

Turn this into a heartier all-in-one meal by adding vegetables. Bell peppers, snap peas, baby spinach, or broccoli florets all work beautifully. Add heartier vegetables like bell peppers or broccoli about 10 minutes before the chicken is done, and stir in tender greens like spinach right at the end.

Yellow Curry Variation

Swap the red curry paste for yellow curry paste and add 1 teaspoon of turmeric to the sauce for a milder, earthier flavor profile.

What to Serve With Chicken Curry with Chicken Thighs

This chicken curry pairs beautifully with fluffy basmati rice, which soaks up all that delicious curry sauce. Saffron rice adds a special touch if you’re feeling fancy. I start the rice in the Instant Pot right before I make this dish—it’s very hands-off when made this way!

For a complete meal, serve it alongside warm naan bread for scooping up every last bit of sauce.

Steamed or roasted vegetables make excellent side dishes. Try roasted cauliflower, steamed green beans, or air-fried broccoli. A simple cucumber salad with yogurt dressing adds a cool, refreshing contrast to the warm spices of the curry.

For extra color and nutrition, serve it with a side of sautéed spinach or a crisp garden salad. The fresh vegetables balance the richness of the coconut milk sauce perfectly.

Storage, Reheating & Make-Ahead Tips for Chicken Curry

Storing Leftover Chicken Curry

Let the curry cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The curry sauce will thicken as it sits, which is completely normal.

Freezing Chicken Curry

This curry freezes exceptionally well. Portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Label with the date so you remember when you made it.

Reheating Chicken Curry

For refrigerated curry, reheat individual portions in the microwave for about 1-2 minutes, stirring halfway through. Cover with a paper towel to prevent splattering. On the stovetop, reheat gently over medium-low heat, stirring frequently and adding a splash of coconut milk if the sauce seems too thick.

Thawing Frozen Chicken Curry

Transfer frozen curry to the refrigerator the night before you plan to serve it. Thaw overnight, then reheat using either method above. Never refreeze previously frozen curry.

Make-Ahead Tips for Chicken Curry

You can prepare the curry sauce up to 24 hours ahead and store it in the refrigerator. When ready to cook, bring the sauce to a simmer, add the chicken thighs, and proceed with the recipe as written. This is perfect for meal planning busy weeknights.

Similar Curry Recipes to Try

• Slow Cooker Thai Chicken Satay – Another creamy tomato-based curry that’s mild and family-friendly
• Easy Yellow Chicken Curry – If you love this recipe, try it with yellow curry paste for a different flavor profile
• Lentil Curry with Butternut Squash – The most delicious plant-based meal that will make you feel good!
• Coconut Chicken Curry – Just 3 easy steps and a handful of low cost ingredients you can create an authentic Indian cuisine.
• Easy Vegetable Curry – A simple, flavorful, meatless dish that’s even better than takeout.
• Pumpkin Cauliflower Curry – Made with canned pumpkin, coconut milk, curry paste, and lots of vegetables for one healthy, filling meatless meal.
• Quick & Easy Sweet Potato Curry – About 5 minutes to put together, another 30 minutes to cook, I have everything on hand most of the time, and it is DELICIOUS!
• Green Thai Chicken Coconut Curry – Sweet, creamy, spicy to taste and has the most fragrant sauce.
• Pumpkin Chicken Curry – The sweet, creamy coconut pairs perfectly with pumpkin and all of those flavorful spices.
• Slow Cooker Chicken Korma – With only 6 ingredients, this creamy, flavorful curry is made effortlessly in your slow cooker.