Easy Chicken Curry Recipe

Birdz of a Feather
by Birdz of a Feather
4 servings
1 hr 10 min

This easy chicken curry recipe is fast to get on the table during the week! Because curries are so quick, like this Thai chicken curry, we fall back on them especially around the holidays when there’s so little time.

We’re using canned and frozen produce.

Frozen veggies are such a convenience and they are delicious in stir fries like this.

Season the chicken well.

We prefer coconut oil for curry since we’re already using coconut milk.

Cook out the curry before adding the chicken.

Nothing easier than one pan cooking!

Bring to a simmer.

Then cover and set the timer for 30 minutes. Give a stir every once in a while (we usually don’t remember)!

You definitely need to make rice with this dish to sop up the liquid.

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Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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  • 2 pounds boneless skinless chicken breasts but into 1/2” pieces
  • 1 tsp salt and pepper
  • 1 1/2 tbsp coconut oil
  • 2 tbsp curry powder or one heaping if you don’t like too much spice
  • 1/2 onion chopped
  • 4 cloves garlic crushed
  • 1 14 oz can lemongrass ginger coconut milk
  • 1 14.5 oz can stewed, diced tomatoes
  • 1/2 bag Stir Fry Medley Vegetables Green Giant
  • 1 can mini corn

Season chicken with salt and pepper.
Heat oil and cook onion over med-high heat in large skillet until soft (5 minutes) and stir in garlic during last 30 seconds.
Add in curry powder and cook for two minutes. Add chicken and toss to coat with curry oil. Reduce heat to med and cook for 7 to 10 min. or until chicken is cooked through.
Pour in coconut milk and tomatoes; stir to combine. Cover and simmer 30 minutes stirring occasionally. Add in corn and mixed veggies and cook another 5 minutes. Serve with rice.
Birdz of a Feather
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