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If you regularly crave a tasty but simple curry, you NEED this Easy Chicken Curry recipe in your life! It’s perfect for throwing together quickly with just a few ingredients, it’s healthy and is ready in about 30 minutes. Perfect for the whole family.

Batch cooking pot of easy chicken curry recipe. Topped with red onion and coriander.

Those days when you know you need something tasty, satisfying, hearty BUT quick? If you have chicken and a handful of store cupboard ingredients, it’s got to be time to whip up an Easy Chicken Curry, right?! 

This recipe is convenient, super easy, ready in about half an hour, all made in one pot AND it’s really healthy. A quick curry with about 300 calories for a midweek win? Yes please. 

Of course, add your favourite side dishes (poppadoms, naans, flatbreads etc) or make it alongside other curries as part of a curry night banquet because it’s ideal for making ahead, batch-cooking and freezing too.

Why you’ll love this Easy Chicken Curry recipe

⭐️ Super simple, with a few tweaks to level up

⭐️ Perfect for easy batch cooking

⭐️ Easily adaptable to budget, taste or what you’ve got in

A bowl filled with tasty and healthy chicken curry, white rice and a bit of naan bread.

How we came up with this recipe

While I have plenty of different types of curry recipes, most of which are pretty straightforward, I wanted to create an UBER simple chicken curry that was really adaptable, nice and healthy, but also involved just a few ingredients we might already have in (because we all need those last minute ‘I-haven’t-thought-of-anything-for-dinner-and-dinner-is-now’ recipes). 

Curries are a great dish to make if you also want to make something that’s packed with flavour but is relatively low in calories, because we can easily make lighter choices that don’t compromise on flavour.

I’ve done this with this recipe by choosing low fat yoghurt and chicken breast. There is a real depth of flavour because I like to marinate my chicken, which I do recommend for best results, but isn’t mandatory if you don’t have time. 

Easy Chicken Curry Ingredients

  • Chicken breast – Skinless and boneless
  • Tikka masala curry paste
  • Natural yoghurt – I use low fat
  • Vegetable oil – Olive oil is also OK
  • Onion – You can use fresh or pre-chopped frozen
  • Chopped tomatoes
  • Water
  • HoneyLemon – Juice only

How to make Easy Chicken Curry

  1. Add chopped chicken, curry paste and yoghurt to a bowl and mix. Marinate for at least 2 hours or overnight.
  2. When ready to make, cook your onions in hot oil in a pan. 
  3. Add the chicken and cook for about 10 minutes (try not to stir too much so the sides crisp up a little).
  4. Add the tomatoes, water, honey and lemon juice and cook for about 15 minutes.


  • Vegetarian – You can use a chicken/meat alternative if you’d like to make this a vegetarian dish
  • Curry paste – I use tikka masala because I like its aromatic tanginess, but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh
  • Chicken thighs – If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time


In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating before serving.

This is a perfect batch cook meal, so make a double portion to freeze for a pre-made dinner another day!

Top tips

Why we marinate

This really allows the flavours to get deep into the meat, which means the flavour is on another level. But if you don’t get a chance to do this part, it’s fine to make straight away.

What to serve with this Easy Chicken Curry
  • Rice
  • Naan breads
  • Poppadoms
  • Pickles, raita and mango chutney
  • Easy flatbreads
Add veggies

If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.


Can I make this in the slow cooker?

If you want to make a slow cooker version, try my Slow Cooker Chicken Tikka Masala, or my very popular and simple Slow Cooker Chicken Curry (which has more than 550 ⭐️⭐️⭐️⭐️⭐️ reviews!) Both super easy and super delicious.

What other curry recipes could I make as part of a bigger meal?

If you’re cooking a selection of curries for guests or just as a home fakeaway, make this alongside my Easy Lamb Keema and my Palak Paneer.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.75 from 100 votes

Easy Chicken Curry {Quick & Healthy}

This is a delicious, healthy and easy Chicken Curry recipe for those days without much time or energy. You'll have a tasty, satisfying meal on the table in about 30 minutes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 People


  • 1 kg Chicken breast, Boneless, skinless. Cut into 2cm pieces
  • 200 g Tikka Masala curry paste
  • 300 g Natural low fat yoghurt
  • 1 tbsp Vegetable oil
  • 2 Large onions, Finely chopped. See notes
  • 800 g Chopped tomatoes, 2 x 400g tins
  • 150 ml Water
  • 1 tbsp Honey
  • 4 Tsp Lemon juice


  • In a large bowl, mix the chicken, curry paste and the yoghurt. Cover and leave in the fridge to marinade over night or for at least 2 hours.
  • Heat the oil in your saucepan over a medium heat, add the onion and cook for 5 minutes.
  • Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
  • Add the tomatoes, water, honey and lemon juice and cook for another 15 minutes.


Onion: You can use fresh or pre-chopped frozen
Curry paste: I use tikka masala but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh
Chicken thighs: If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time


Calories: 311kcalCarbohydrates: 12gProtein: 36gFat: 12gSaturated Fat: 6gCholesterol: 83mgSodium: 235mgPotassium: 690mgFiber: 2gSugar: 8gVitamin A: 4130IUVitamin C: 14.2mgCalcium: 166mgIron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Indian
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

4.75 from 100 votes (88 ratings without comment)

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  1. 5 stars
    I cooked this for two so tweaked the quantities and added vegetables but I have to say it came out absolutely delicious and I will be adding it to our list of firm favourites. Thanks so much. So happy to have found this recipe. 😊

  2. 5 stars
    This was delicious. I added a little extra curry paste for a bit more heat and some chopped spinach towards the end. I loved the idea of adding the honey and this made all the difference. I will definitely be making this one again.

  3. 5 stars
    Made this as my cousin Wendy Simpson said it was quick easy and very tasty, and it was delicious made batch and froze half and tasted even better after frozen what a great low cal dish going to make it for a group of friends in a few weeks thankyou it’s a first of many dishes out of your book x