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Serving spoon scooping up some chicken curry from a skillet.
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One Pan Chicken Curry

This One Pan Chicken Curry is a dinner that feels comforting and flavorful without requiring 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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 Servings
Calories: 456kcal

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.

Notes

Substitutions: Swap chicken breast for chicken thighs, use a different bell pepper color, or replace jasmine rice with basmati, brown rice, or cauliflower rice.
How to Store: Store leftover chicken curry in an airtight container in the refrigerator for up to 3–4 days.
How to Freeze: Let the curry cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
How to Reheat: Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
How to Scale: This recipe can easily be doubled for a larger crowd, just make sure to use a large enough skillet so the chicken cooks evenly.

Nutrition

Calories: 456kcal | Carbohydrates: 36g | Protein: 29g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 709mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3090IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 2mg