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bowl of chicken curry served with basmati rice, sprinkled with fresh cilantro
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Simple Curry Chicken

Shredded chicken in a rich curry coconut sauce, served over rice. Can be made vegetarian style, and also gluten free. See recipe notes.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Author: Erin


  • 3 tbsp butter or olive oil
  • 4 cloves garlic minced
  • 1/2 medium onion diced
  • 4 baked chicken breasts or rotisserie chicken (pulled into bite size pieces with fork; can substitute tofu or jackfruit)
  • 4 cups chicken stock can substitute vegetable stock for vegetarian
  • 15 oz coconut milk (about 2 cups, can sub whole milk)
  • 1 tbsp good curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp ground coriander
  • 1 tsp ground mustard powder
  • 1 tsp turmeric
  • 1/4 cup flour to make gluten free, use 1/8 cup corn starch instead of 1/4 cup flour
  • 1 tsp salt
  • 1/8 tsp crushed red pepper flake optional, for spice
  • 1 large lime juice of (plus more for serving)
  • 1/4 cup chopped cilantro plus more for garnish
  • steamed white rice for serving, basmati or jasmine preferred


  • In a large, deep skillet heat olive oil, garlic and onion, and saute until translucent.
  • Add flour and spices, and saute for 2-3 minutes until spices darken and become fragrant.
  • Add stock, coconut milk(or whole milk), and juice of one lime. Bring to a simmer on medium high heat for 5-10 minutes.
  • Add chicken pieces, (and veggies if desired) and cook until heated through.
  • Remove from heat.
  • Serve with steamed rice, and cilantro for garnish. See notes for additional serving options.


  • Feel free to add veggies like carrots, peas, green beans, and peppers to the curry. If the vegetable is firm (like a carrot) add it with the onion and garlic to soften it. If it is soft (like a bean) add it at the end, with the chicken to avoid over cooking it. 
  • Coriander can be substituted with extra cilantro; cardamom with extra lime. Curry powder usually contains all these seasonings, including turmeric, so these are just extra. But can be made with curry powder alone. 
  • Curry can be served with rice, naan bread, or vegetables of choice. 
  • Chicken can be swapped with beef or tofu.
  • Consider serving with fresh leafy greens like spinach.
  • Garnish with fresh cilantro (optional).
  • If you are choosing to make this vegetarian style, make sure to swap the chicken stock for vegetable stock.
  • To make gluten free, substitute corn starch for the flour, and use half the amount. (Corn starch requires only half the amount of flour to be used as a thickener.)