Packed to the brim with flavour, this quick and easy Indian Chicken Curry is perfect for a no-fuss weeknight dinner

A slightly spicy curry is the ultimate comfort food, ready in less than 45 minutes. All you need to do is to combine the ingredients and then simmer for 20-25 minutes.

This Indian-style creamy chicken curry can be made with the classic mixture of spices including curry powder, ground cinnamon, paprika, and ginger. Or you can use a store-bought curry paste, which will work equally great.

I have used red curry paste and dish turned out to be full of fragrant spice but still mild and creamy enough to appeal to all tastes.

Indian Chicken Curry Recipe: Perfect Weeknight Comfort Food

This dish works well with a range of wines, with the classic pairing a dry, rich Chardonnay or a low-tannin red such as a Pinot Noir or a Grenache from Spain. For a slightly less obvious pairing, try a Pinotage from South Africa. Pinotage was created in South Africa and is a hybrid of Pinot Noir and Cinsault. It is slightly fuller-bodied if compared to Pinot Noir but with lower acidity, with flavours of red berries and spice. It is a wine that holds up well with the spices in an Indian-style curry.

Recipe: Indian Chicken Curry with Coconut Milk

Serves 2

2 boneless chicken breast halves, cut into bit-sized chunks
3 tablespoons olive oil
1 onion, finely chopped
3-4 teaspoons red curry paste
1 tablespoon tomato paste
200 g plain yoghurt
100 ml chicken stock
200 ml coconut milk
1-2 tablespoons lemon juice
½ teaspoon cayenne pepper


In a large skillet, heat olive oil.

Sauté the onion until translucent. Add curry paste and continue to cook for 1-2 minutes until fragrant.

Add chicken, tomato paste, yoghurt, chicken stock, and coconut milk. Bring to boil then reduce the heat and continue to simmer for around 20-25 minutes.

Add lemon juice and cayenne pepper. Continue to simmer for another 1-2 minutes.

Serve with Basmati rice.

Indian Chicken Curry Recipe: Perfect Weeknight Comfort Food