Easy Chicken Curry

1907 easy chicken curry curry v2
This chicken curry is simple and full of flavour, making it the perfect midweek meal.

Kept in an airtight container, this curry can last up to 4 days.


  • 1 tbsp olive oil
  • 2 brown onions, finely sliced
  • 185g Thai yellow curry paste
  • 500g skinless chicken thigh fillets, cut into 4 pieces each
  • 270ml coconut milk
View Method Easy Chicken Curry


  1. Heat oil in a large, deep casserole saucepan over medium-high heat. Add onion and curry paste and cook for 2 minutes. Add chicken and cook, stirring, for 6 minutes or until browned.
  2. Add coconut milk and 1 cup of water and bring to a boil. Reduce heat to low and cover and simmer for 25 minutes. Divide among serving bowls and serve.
View Ingredients Easy Chicken Curry
View Method Easy Chicken Curry
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