This simple Thai Curry Chicken with Rice dish screams comfort food! It's creamy, savory and bursting with flavor. It's a great weekday meal the whole family will love!
This beautiful Thai Curry Chicken will warm your belly while putting a smile on your face 😁 ! If you're serious about cooking Asian food (or not!), you simply must have yellow curry powder or curry paste in your pantry! It's a staple for Asian/Indian food and worth the few bucks it costs to purchase it.
Tender pieces of chicken will literally melt in your mouth in this warming curry dish. Serve this dish with fragrant Jasmine rice and your kitchen will smell amazing!
Ingredients you'll need to make this curry recipe
You might already have all of these ingredients on hand! I keep these spices in my pantry and they last for quite some time. Here's what you'll need:
- Canola oil (or vegetable oil). Coconut oil would work as well.
- Chicken stock (or broth). I used low-sodium chicken broth.
- Plain whole-milk yogurt (or low-fat). You could use plain Greek yogurt as well.
- Onion (one large).
- Garlic (three cloves). You can use the frozen cubed garlic too.
- Ginger (fresh, grated). You can use the frozen cubed ginger too.
- Thai chili peppers (seeded). Depending on your spice tolerance, use just one or two peppers.
- Cilantro (fresh). Save some extra for garnish.
- Yellow curry powder. This already has turmeric for that beautiful color.
- Ground cumin. For extra flavor!
- Salt. Not much, but taste for seasoning.
- Chicken breasts. You can use thighs too if that's what you have on hand.
- Jasmine rice. This rice is so fragrant. You can substitute with regular white or brown rice.
This curry chicken dish comes together very quickly. I love all the flavors in every bite from the mild and fragrant curry, the tangy fresh ginger, aromatic garlic, and of course, the tender chicken!
Homemade Thai Curry Chicken with Rice is way better than take-out and ready in no time! It's a quick weekday meal that will be on repeat in your house!
Want another great curry dish? Try this delicious Thai Curry Tofu and Shrimp! It’s full of veggies and shrimp, and flavored with the goodness of red curry paste, lemongrass, spicy sambal oelek, and light coconut milk.
Tips & Tricks
- Don't have powdered curry? Use 3-4 tablespoons of yellow curry paste instead!
- Thai chili peppers are super hot! Depending on your spice tolerance, use only 1-2 peppers, and make sure to seed them first! If you can't fine these chili peppers, substitute with a ¼ teaspoon red pepper flakes, or 2 large jalapeño peppers.
- Make it dairy-free! Use one 13.5-ounce can of full-fat (or light) coconut milk instead of yogurt.
- Plain Greek yogurt can be substituted for the whole-milk yogurt. The dish will be a bit thicker.
- I used Jasmine rice, but feel free to use cooked white or brown rice as well.
Want more recipes like this?
If you liked this Thai Curry Chicken recipe, you’re going to want these similar recipes:
- Chinese Curry Chicken
- Coconut Curry Tofu and Shrimp
- Lemongrass Garlic Chicken
- Chicken Tikka Masala
- Easy Thai Basil Chicken
Update Notes: This post was originally published on January 13, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in May 2021.
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Thai Curry Chicken with Rice
This simple Thai Curry Chicken with Rice dish screams comfort food! It's creamy, savory and bursting with flavor. It's a great weekday meal the whole family will love!
- Total Time: 50 min
- Yield: 4 1x
Ingredients
- 3 tablespoons canola or vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1-2 Thai chili peppers (depending on your spice tolerance), seeded and chopped
- 3 tablespoons yellow curry powder
- 1 teaspoons salt
- 1 tablespoon ground cumin
- 1 ½ pounds boneless, skinless chicken, cut into bite sized pieces
- ½ cup reduced sodium chicken stock
- 1 tablespoon cornstarch
- ⅓ cup warm water
- ¼ cup chopped fresh cilantro, more for garnish
- 1 cup plain whole-milk yogurt
- 2 cups cooked Jasmine rice
Instructions
- In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes.
- Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat until lightly browned, for 3-4 minutes. Add chicken stock and cilantro.
- Whisk together the corn starch and water until dissolved. Stir into the pot, cover and simmer, stirring occasionally, until broth has thickened and chicken is cooked through, about 15-20 minutes.
- Add yogurt to the pot and simmer gently, uncovered, stirring occasionally, about 5 minutes.
- Serve chicken on top of rice. Garnish with extra cilantro when serving.
Notes
- Don't have powdered curry? Use 3-4 tablespoons of yellow curry paste instead!
- Thai chili peppers are super hot! Depending on your spice tolerance, use only 1-2 peppers, and make sure to seed them first! If you can't fine these chili peppers, substitute with a ¼ teaspoon red pepper flakes, or 2 large jalapeño peppers.
- Make it dairy-free! Use one 13.5-ounce can of full-fat (or light) coconut milk instead of yogurt.
- Plain Greek yogurt can be substituted for the whole-milk yogurt. The dish will be a bit thicker.
- I used Jasmine rice, but feel free to use cooked white or brown rice as well.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 499
- Sugar: 5.4 g
- Sodium: 1283.3 mg
- Fat: 17.9 g
- Carbohydrates: 38.2 g
- Protein: 44.8 g
- Cholesterol: 132.1 mg
Vicki Summers says
This looks fabulous!! Excited to make it!
Asian Caucasian says
It's melt-in-your-mouth delicious! I think you're going to love this recipe! Enjoy!
Noreen Jameson says
I’m making this tonight! We love curry chicken and this recipe is making me drool! Can’t wait to try it!
Asian Caucasian says
I know you're going to love this curry chicken dish, Noreen! The chicken literally melts in your mouth! Let me know how it turns out!