Easy Chicken Curry

By Faeza
23 May 2016


  • 2 Tbsp. olive oil
  • 1 lb. chicken drumsticks (or whatever cut you have on hand!)
  • salt and pepper to taste
  • ½ large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. potatoes, diced
  • 1 cup diced carrots
  • 2 Tbsp. curry paste
  • 3 tsp. curry powder
  • ¼ tsp. cinnamon
  • ½ tsp. cumin
  • 1 can coconut milk (13.5 oz)
  • ¼ cup fresh cilantro, chopped
  • Cooked rice (optional)


Preheat oven to 400 degrees F.

Heat olive oil in a large oven-safe pan over medium-high heat. I like to use a deep, flat-bottomed skillet for this recipe.

Season chicken on all sides with salt and pepper to taste.

Add chicken to hot oil and sear 3-5 minutes on each side to form a golden brown crust and lock in flavor. Be careful using hot oil to sear the chicken - it can spatter, so keep an eye on it!

When chicken is seared on all sides, remove to a plate and return the pan to the stove. Don't worry that the chicken isn't cooked the whole way through yet!

Add onions, garlic, potatoes, and carrots to skillet and saute 7-10 minutes until onion is translucent and potatoes have started to crisp up. Add another drizzle of olive oil if the pan is looking too dry.

Stir curry paste, curry powder, cinnamon, and cumin into potato mixture.

Add coconut milk to pan and stir to combine. Add another dash of salt and pepper to taste and remove pan from heat.

Return chicken to pan, nestling it into the curry mixture. It's ok if the curry doesn't completely cover the chicken - just spoon some of the curry on top of the chicken pieces to keep it moist!

Bake chicken curry for 15-20 minutes until chicken has cooked through. Top with chopped cilantro for garnish and serve with a scoop of rice (optional).


I like my curry spicy - if you like a milder flavor, cut back on the curry paste and curry powder.