Easy creamy chicken curry

    55 min

    Creamy coconut milk and chicken with an array of Indian curry spices. Lovely served over rice or to use as a filling for wraps or pitta bread.

    37 people made this

    Serves: 4 

    • 55g butter
    • 1 teaspoon cumin seeds
    • 4 large skinless, boneless chicken breasts, thinly sliced
    • 2 tablespoons vegetable oil
    • 1 large onion, finely chopped
    • 2 large carrots, thinly sliced
    • 4 cloves garlic, diced
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons crushed chilli flakes
    • 1 teaspoon honey
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon curry powder, or more to taste
    • salt and ground black pepper to taste
    • 1 (400g) tin coconut milk

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Melt butter in large frying pan over medium heat.
    2. Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
    3. Stir chicken into the pan with cumin seeds; cook and stir until chicken is cooked through, 5 to 8 minutes.
    4. Pour vegetable oil into pan with chicken; heat oil until sizzling.
    5. Add onion, carrots, garlic, ginger, crushed chilli flakes, honey, ground cumin, cinnamon, curry powder, salt and black pepper to the pan; cook until onions have softened and carrots are cooked through, 5 to 8 minutes.
    6. Stir in coconut milk and simmer until flavours have blended, about 10 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (95)


    We enjoyed this very much. We used lite coconut milk. Next time we will add more than 1/2 t curry because we really like it.  -  23 Sep 2012  (Review from Allrecipes US | Canada)


    This was so delicious, I simply made it as a main dish and steamed up some green beans to serve with it. I would have licked my plate if I didn't have any class- the coconut makes such a rich and creamy sauce for this dish!  -  21 Jun 2012  (Review from Allrecipes US | Canada)


    Tasty. Served to dinner guests with basmati rice and had rave reviews. I wasn't thrilled with it but I certainly liked it. I might make it again.  -  19 Jun 2012  (Review from Allrecipes US | Canada)