Easy Chicken Curry
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Easy Chicken Curry



Recently, one of Kenya's teachers asked me to give a spice demonstration to his class. I love teaching kids about fruits, veggies and other foods, but never before had it occurred to me to introduce them to spices. Thrilled by the challenge, I took Kenya to our local spice store, which is populated with HUGE containers of the most beautiful, aromatic herbs and spices from all around the world. Kenya and I explored for over an hour. I couldn't believe how excited he was to taste and smell the wide variety of offerings on hand.

Kenya and I brought a sampling of our purchases to his class the next day and the kids were totally engaged by the vibrant colors, exotic smells and different textures. I wish I had brought a camera with me to take pictures of some of the faces Kenya's classmates made tasting everything from garam masala, to cinnamon, to pink peppercorns, to amchoor (mango powder that they ate like candy) and more -- it was priceless. The one spice all the kids seemed to enjoy was the mild curry powder. I was a bit surprised at the overwhelming popularity of curry with a bunch of four year-olds, but it inspired me to come home that night and make this simple dish.

I always recommend to parents that they start exposing their babies early on to all sorts of herbs and spices as they give even the most basic foods a ton of extra flavor. Herbs and spices also help expand little ones' palettes. Case in point, Kenya and Chloe always loved a touch of curry in their baby food -- probably one of the reasons they enjoyed this easy-to-make Chicken Curry so much!

Easy Chicken Curry  (Serves 4)

  • Prep Time: 7 mins,
  • Cook Time: 25 mins,
  • Rating:
    Rate this recipe
Recently, one of Kenya's teachers asked me to give a spice demonstration to his class. I love teaching kids about fruits, veggies and other foods, but never before had it occurred to me to introduce them to spices. Thrilled by the challenge, I took...


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 red bell pepper, seeded and cubed into 1 inch pieces
  • 1 pound chicken breasts, boneless, skinless and cubed
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons tomato paste
  • 2 medium carrots, peeled and sliced into coins
  • 1 large russet potato, peeled and cubed into 1 inch pieces
  • 1 14 oz can light coconut milk
  • 1/2 cup frozen peas


  1. 1. Heat 1 tbsp of olive oil in a medium pot over medium heat and sauté the onions for 4 minutes. Add the minced garlic and bell peppers, sauté an additional minute.
  2. 2. Add the cubed chicken, sauté for 2 minutes, stir in the curry powder, salt, tomato paste, carrots and potatoes until they are all coated.
  3. 3. Pour in the coconut milk and stir to combine. Bring to a boil, cover and reduce heat to a simmer for 10 minutes.
  4. 4. Remove lid, add the frozen peas and simmer an additional 15 minutes.
  5. 5. Serve over rice.

Accompaniments: white or brown rice

Easy Chicken Curry

Nutrition Information

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  1. Olivia

    September 26, 2013 at 5:29 am

    use half as much when converting kosher to table salt

  2. Irene79

    August 13, 2013 at 12:34 pm

    I want to try this but my little one is sensitive to coconut. What could I use to replace or leave out the coconut milk?

  3. Nicole

    January 9, 2013 at 11:23 pm

    I made this tonight and my 11 month old and my husband loved it! Thank you for the great recipes!

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  6. Omni

    October 9, 2012 at 5:28 pm

    So this chicken curry is a family favorite, all 5 of us like it!!! I’m obsessed with my crock pot so I decided to try and make it in the crock pot and it came out great! I coated the bottom with the olive oil threw everything in and kind of stirred it up a little. Cooked on high for 4 hours just threw the peas in in the last 15-20 mins. Yummy!

  7. Lani

    August 1, 2012 at 6:54 pm

    I think I added waaaay too much salt. This recipe is confusing. Is it 1 1/2 teaspoonS of salt? Which is what I did. Or one helping of a 1/2 teaspoon of salt? Which is what I’m guessing is correct. Although below when you say 1/2 cup of peas, it’s not written as 1 1/2 cup. Anyway *sigh* it’s made. Maybe over rice it’ll be better.

    • Scott

      January 26, 2017 at 4:45 pm

      Did you use table salt or kosher salt? If you use table salt, cut in half.

  8. Aline

    February 29, 2012 at 11:48 am

    Loved it. Have anyone frozen it? Thanks.

    • catherine

      February 29, 2012 at 12:43 pm

      It should be fine to freeze for up to two months!

  9. Nisha

    February 6, 2012 at 12:37 pm

    Hi! I plan on making this (again!) soon. Last time I made it w/chicken and it was fantastic, but I’m thinking of making this with chickpeas instead of chicken this time around. Any tips?

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  11. JF

    January 17, 2012 at 6:06 pm

    Can anyone recommend a mild curry powder? I can only find regular curry powder and they all have chili and cayenne. Thanks!

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  13. yeni

    November 15, 2011 at 7:21 pm

    Just made this tonight and it turned out great. I added some addtl spices (garam masala, cumin, coriander, cardamom) for more punch, but the recipe is very versatile and lends itself to a variety of mixes and veggies. Thanks for another great recipe!

  14. katy

    November 14, 2011 at 12:53 pm

    Really tasty, but turned out a bit thick…any way to thin it out? my 3 year old loved it! Also, to reheat, should I just microwave or heat in oven?

    • catherine

      November 14, 2011 at 3:51 pm

      Just add some water or chicken stock to thin it out :)

  15. Maria

    November 11, 2011 at 11:39 pm

    Delicious! Tweaked it a bit by using a sweet potato instead of the russet.

  16. A.S.

    November 11, 2011 at 1:47 pm

    When cooking this dish in a slow cooker, do I just put all the ingredients in and just let it cook on low for 4-6 hours? Or should I saute the onions, garlic, and bell peppers first and then add to the crock pot with the remaining ingredients? I am new to crockpot cooking. Thanks!

  17. vanessa

    November 10, 2011 at 9:04 pm

    this dish really is easy! I loved it!!! made with basmati rice and naan bread yummm :)

  18. Brenda

    November 10, 2011 at 5:54 pm

    We love curry and I made this tonight with full fat coconut milk. Excellent! Thank you.

  19. Claire

    November 9, 2011 at 9:23 pm

    Fantastic! I was really looking forward to it as it was all made from pantry ingredients I always have. Except, as I was half way through, realised I didn’t have my usual supply of coconut milk, so added cream (not healthy, I know!) but it tasted really good! My 22 month old demolished it! Thanks!

  20. Heather

    November 9, 2011 at 8:07 pm

    We’re fans!

  21. Cate

    November 9, 2011 at 7:22 pm

    We just got done eating this and it was delicious! The kids ate it up and asked for seconds! I did find it a bit mild though, any suggestions on kicking up the flavor?

    • amyrhyno@gmail.com

      November 30, 2011 at 5:40 pm

      We found it mild as well. Anyone have any suggestions for kicking it up a notch?

      • Lois

        February 26, 2012 at 9:27 pm

        This was wonderful! My kids (teenagers) at it up and asked for more. I brought the spice up a lot by adding siracha sauce. We like things hot, and that did the trick.

  22. Molly Long

    November 9, 2011 at 5:39 pm

    thanks, catherine! i just made it for dinner served over brown rice and it’s wonderful!

  23. Pinch of Lime

    November 8, 2011 at 5:21 pm

    This looks so good and so simple! I love curry and have always wanted to try chicken curry with coconut milk. I’ve done a version with raisins but not coconut. I think my little guy would really like this.

  24. Ashley

    November 8, 2011 at 12:34 pm

    is the chicken cooked before it goes in?

  25. Sarah

    November 7, 2011 at 2:50 pm

    Do you think this would turn out well as a slow cooker dish?

    • Dea

      November 8, 2011 at 11:29 am

      I do a spinoff of this dish in the slow cooker and it comes out delicious!

      • catherine

        November 8, 2011 at 2:12 pm

        You could totally make this in the slow cooker, but I would use thighs, so the meat stays juicy.

    • Molly

      November 7, 2011 at 9:42 pm

      I was wondering the same thing. I like to cook the onions before I put them in the slow cooker just to be double sure they are really well cooked. I think the slow cooker would be great for this recipe.

      • catherine

        November 8, 2011 at 2:14 pm

        They will probably have more liquid if made in the slow cooker, but again, it will be super yummy over rice!

  26. Angie

    November 7, 2011 at 2:44 pm

    I know what i’m having for dinner tonight! Kiddo will love it!

  27. Kristi

    November 7, 2011 at 6:53 am