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Easy Chicken Curry

Posting Date: 11/06/16

Easy Chicken Curry

Easy Chicken Curry is very easy to make and a one-pot meal. It tastes delicious, like the one you find in Thai restaurants, and fast to make. You can make it in half hour, so it becomes my go-to-meal when I am in a rush. It is also versatile. You can use other meat or tofu, instead of chicken. For this recipe, I use Thai curry paste, specifically Yellow Curry Paste. I prefer Yellow Curry Paste since it tastes milder but you can also use other Thai curry paste, such as Red Curry Paste, Green Curry Paste, etc. If you are a vegetarian, you need to check the ingredients used in curry paste if you buy it from the store since some of them uses shrimp paste and thus, you may have to make the curry paste yourself. For vegetables, I use carrot, green bell pepper, mushrooms, and onion. However, you can use any vegetables you want. This dish is good to serve with warm rice since the rice will soak up the curry gravy.

This recipe serves for 2 people


  • 2 tablespoons vegetable oil
  • 1 tablespoon Yellow Curry Paste. You can use other type of curry paste, such as Green Curry Paste, Red Curry Paste, etc., instead of Yellow Curry Paste.
  • 1 boneless, skinless chicken breast, diced into cube
  • 1 carrot, cut diagonally
  • 1 green bell pepper, diced into cube
  • 1/2 small onion, diced into cube
  • 7 white mushrooms, sliced
  • 1 cup coconut milk
  • 1/2 to 1 tablespoon sugar or to taste
  • 1/2 teaspoon salt or to taste
  • pepper to taste
  • optional: cilantro, chopped
  • cooked rice


  1. Heat up vegetable oil on a pan. Add curry paste and saute it until it is cooked, i.e. the color becomes darker.
  2. Add chicken and cooked until it is fully cooked. Add carrot and bell pepper.
  3. Cook them until vegetables become tender crisp. Add onion, mushrooms, coconut milk, sugar, salt, and pepper. Stir it and cook until coconut milk is boiling. Turn off the heat.
  4. Sprinkle with chopped cilantro on top of the curry. Serve it with warm rice.

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