This One Pan Chicken Curry brings comforting, flavorful vibes to the table without a ton of effort. Tender chicken simmers in a creamy coconut curry sauce with garlic, ginger, and vegetables for a meal that’s bold, cozy, and surprisingly simple. Best of all, everything cooks in one pan!
This is one of those recipes I come back to whenever I want something really flavorful but don’t feel like spending an hour in the kitchen. Curry can sound complicated, but I promise it’s easy! I like to keep things easy with simple pantry staples, a good quality red curry paste, and just one skillet.
I also love that it’s easy to customize with whatever vegetables I have on hand. It’s the kind of weeknight dinner that tastes like you worked harder than you actually did!
Why I LOVE this recipe!
- An easy one pan dinner – Everything cooks in a single skillet, which means fewer dishes and a simple cooking process!
- Packed with flavor – Red curry paste, fresh garlic, and ginger create a bold, fragrant sauce that tastes rich and complex with very little effort.
- It’s weeknight fast – Once the ingredients are prepped, the whole dish comes together in about 20 minutes! Need I say more?!
- Easy to customize – You can swap the protein, add more veggies, or adjust the spice level depending on your taste.
Recipe Notes
This One Pan Curry Chicken recipe is as simple as promised! Just a quick sauté, a short simmer, and dinner is ready! It’s perfect for a family-friendly weeknight meal that feels a little more exciting than the usual routine.
In this section I am going to go through a few tips and tricks I use for how to make one pan chicken curry to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breast – Boneless skinless chicken breasts cook quickly and stay tender when simmered in the curry sauce! You can use boneless chicken thighs if you prefer.
- Salt – Season to taste at the end.
- Cooking oil – A neutral oil like avocado oil, olive oil, or canola oil works best.
- Yellow onion – Onion adds natural sweetness and depth to the curry base as it cooks down.
- Green bell pepper – Bell pepper adds color, texture, and a subtle sweetness that balances the spice in the curry paste. Red or yellow bell peppers can be substituted!
- Red curry paste – This is a Thai inspired curry, so avoid using curry powder. Here we use a store-bought Thai red curry paste, which, brings heat, aromatics, and classic Thai curry flavor to the sauce. Store-bought versions like Thai Kitchen work great!
- Garlic + ginger – Fresh garlic and ginger add bold, fragrant flavor that makes the curry taste bright and fresh.
- Brown sugar – A small amount of brown sugar balances the spice and acidity!
- Coconut milk – Full-fat unsweetened coconut milk creates a creamy, rich curry sauce that brings everything together. If you don’t have coconut milk on hand, you can substitute it for full fat plain yogurt.
- Jasmine rice (for serving) – Fluffy jasmine rice is perfect for soaking up the flavorful curry sauce! Feel free to garnish with lime wedges and cilantro.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Add more vegetables – Add extra veggies like broccoli, baby spinach, snap peas, zucchini, tomatoes, or carrots to bulk up the curry.
- Swap the protein – Shrimp, tofu, or sliced beef work well in place of the chicken.
- Make it spicy – Add sliced chili peppers, chili flakes, or a spoonful of chili crisp to increase the heat!
- Green curry paste – If you prefer a green curry paste instead of red, feel free to use it! Keep in mind that green curry paste is generally spicier than red curry paste.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make chicken curry.
Heat a large pot or skillet, over medium high heat. Add the oil, and once hot, add the chicken to the pan. Add the onion and bell pepper in and cook for 2-3 more minutes, stirring regularly.
Add the garlic, ginger, and curry paste and stir to coat everything in the pot.
Then add the brown sugar and coconut milk. Mix to combine and reduce the heat to low.
Allow to simmer 4-5 minutes, then serve over rice topped with lime slices.
Recipe Tips
- Brown the chicken first – Let the chicken cook undisturbed for a few minutes so it develops a little color. This adds extra flavor to the curry base.
- Use full-fat coconut milk – This is very important for that creamy texture!It creates a richer, creamier sauce that balances the spices in the curry paste.
- Don’t skip the lime – A squeeze of fresh lime right before serving brightens the entire dish and balances the richness of the coconut milk!
- Taste and adjust – Curry pastes vary in intensity, so taste the sauce and adjust with more sugar, lime, or salt if needed.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-cut chicken – Many grocery stores sell diced chicken breast that’s ready to cook. Pick that up if you don’t want to dice the chicken yourself!
- Buy pre-chopped vegetables – Pre-cut onions and peppers can save a few minutes of prep time! You can also use one of the mixed vegetable packages, as long as they contain onions.
- Use frozen ginger cubes – Frozen minced ginger is a convenient substitute for fresh!
- Use microwave rice – Microwavable jasmine rice makes this dinner even quicker.
Freezer Meal Instructions
Making this one pan chicken curry recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Dice the chicken and place it in a freezer-safe bag with the onion, bell pepper, garlic, ginger, curry paste, and brown sugar.
- Seal the bag tightly and freeze.
- When ready to cook, thaw overnight in the refrigerator and cook as directed, adding coconut milk during cooking.
How to Freeze Chicken Curry After Cooking
- Allow the cooked curry to cool completely.
- Transfer to freezer-safe containers or bags.
- Freeze for up to 3 months and thaw overnight before reheating.
What to Serve with One Pan Chicken Curry
Since this protein based dinner has the delicious flavors of coconut curry, it will pair well with many of your favorite side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
One Pan Chicken Curry Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Curry noodle soup – Add chicken broth and cooked rice noodles for a quick soup.
- Curry stuffed sweet potatoes – Spoon reheated curry over roasted sweet potatoes.
- Curry wrap – Use the curry as a filling for wraps or flatbread sandwiches!
Recipe FAQ’s
What is the easiest curry to make?
One of the easiest curries to make is a simple chicken curry using store-bought curry paste! The paste already contains many spices and aromatics, so you can build a flavorful sauce quickly with just coconut milk, chicken, and a few vegetables.
What Thai curry is best for beginners?
Thai red curry is often the best option for beginners because it has a balanced flavor and works well with many ingredients. It’s also easy to prepare at home using jarred red curry paste and coconut milk for a quick, reliable sauce!
How do Thai restaurants make curry so creamy?
Thai restaurants usually use full-fat coconut milk, which gives the curry its signature rich and silky texture. The curry is also simmered gently so the coconut milk blends smoothly with the curry paste and aromatics.
What are common mistakes in chicken curry?
A common mistake is overcooking the chicken, which can make it dry and tough instead of tender. Another mistake is not balancing the flavors with elements like sweetness, acidity, or salt, which help round out the curry sauce!
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
One Pan Chicken Curry
Ingredients
- 1½ pounds chicken breast
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 1 yellow onion
- 1 green bell pepper
- 4 ounces red curry paste, (1 jar Thai Kitchen brand)
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 13.5 ounces unsweetened coconut milk, (1 can)
For serving (optional)
- 1 lime, cut into wedges
- 1 cup jasmine rice, uncooked
Instructions
- Cook the rice per package directions.
- Dice the chicken into bite-sized pieces. Season with salt.Chop the yellow onion and green pepper into bite sized pieces.
- Heat a large pot or skillet, over medium high heat. Add the oil, and once hot, add the chicken to the pan. Let brown on one side for 2-3 minutes, then flip to the other side.Add the onion and bell pepper in and cook for 2-3 more minutes, stirring regularly.
- Add the garlic, ginger, and curry paste and stir to coat everything in the pot. Then add the brown sugar and coconut milk. Mix to combine and reduce the heat to low.Allow to simmer 4-5 minutes, then serve over rice topped with lime slices.
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