GF, DF

A simple yet deeply flavoursome curry, ready in just 30 minutes. Mild and layered with warming spices, it’s the ideal weeknight dish for cooler evenings - minimal effort, maximum reward.

This is my go-to simple chicken curry - quick to prepare, made entirely from scratch, and full of rich, comforting flavour. Inspired by the essence of traditional butter chicken, this version is a streamlined take that relies on everyday pantry staples, making it perfect for busy weeknights.

The spice blend is warm and balanced - flavours the whole family can enjoy. I often keep it mild enough for my toddler, then add a pinch of chili flakes to adult portions for an extra kick. It’s a wonderfully adaptable dish that can suit any table.

I like to serve it with steamed basmati rice, a drizzle of coconut cream, and a scatter of chili flakes. A side of freshly fried roti makes the perfect partner for mopping up the sauce, and lightly steamed broccolini or green beans turn it into a complete, nourishing meal.

What's in this recipe?

Everyday chicken curry

Chicken thighs
Chicken thighs are my preferred cut because they have a high percentage of fat and don’t dry out as easy as breasts. Boneless, skinless thighs are required here. Chicken breast can be used however you’ll have to be very careful not to overcook them!
Garlic & ginger
Essential flavour base for this curry. I like to be quite generous with both as this is a quick curry so it needs a solid foundation to build flavour in a short amount of time. Please used fresh garlic and ginger here - the stuff in jars has extra additives that is fake and overpowering.
Brown onion
Brown onions is gently cooked so they ‘melt’ into the sauce and provide sweetness and umami to the curry. Be careful not to burn the onions as they will make the curry taste bitter and burn when the chicken is added. Can be substituted with red onion if desired - we’re all about convenience in this recipe!
Butter
Butter is used to fry the onion and spices. I prefer butter as my choice of fat for this recipe as it provides a sweet buttery flavour and a rich mouthfeel to the sauce. Ghee can also be added however I don’t always have ghee in my pantry. Ghee also isn’t essential as the butter is not cooked over high heat, so it won’t burn. Coconut oil can be used for a dairy free curry.
Turmeric, cumin, curry powder & garam masala
I love this blend of spices for its sweet yet complex indian inspired flavours. Turmeric provides sweetness and vibrancy. Cumin gives a nutty savoury flavour and is one of my favourite spices.
Curry powder is your secret weapon here! It is a spice blend that mimics the complexity of spices found in slow cooked curries. I used to think of curry powder as a cheat but now I refer to it as a hack!
Lastly, garam masala is a dry roasted spice blend that adds complexity and is added to the curry at the end of the cook. It is a finishing spice that add wonderful depth of flavour.
Whole cinnamon stick
I like to fry add a whole cinnamon stick to this curry from the start of the cook. It adds a wonderful, toasted cinnamon flavour without being too overpowering. Leave it out if you don’t have any on hand - ground cinnamon will be too overpowering and sweet.
Tomato passata
Tomato passata adds that beautiful rich tomato flavour and colour that we all know and love about Indian curries. I like to use tomato passata as it is smooth and will gives you a beautiful glossy finish to the sauce. Canned crushed tomatoes can also be used however your sauce will be chunkier.
Coconut milk
Coconut milk adds creaminess to the sauce and balances out the richness of the spices. I prefer full fat coconut milk for this recipe. Regular cream or coconut cream can be substituted however your sauce will be a lot richer.
Honey
A small dash of honey just sweetens the sauce and makes it delicious. I prefer to use honey over regular sugar to keep this recipe refined sugar free and wholesome for weeknight cooking! Can be substituted with white sugar.
Salt
Do not skip the salt! Salt balances everything and makes it delicious. Taste and adjust!

Step-by-step photos

Softenening the onions

Toasting spices

Sealing chicken

Bringing sauce to a simmer

Curry is served!