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A black bowl of Thai curry chicken with white rice and chopsticks with fresh cilantro and red chili peppers on the side, on top of a white board.

Thai Curry Chicken with Rice

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5 from 2 reviews

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


Units Scale
  • 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 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
  • 1/2 cup reduced sodium chicken stock
  • 1 tablespoon cornstarch
  • 1/3 cup warm water
  • 1/4 cup chopped fresh cilantro, more for garnish
  • 1 cup plain whole-milk yogurt
  • 2 cups cooked Jasmine rice


  1. In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes.
  2. 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.
  3. 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.
  4. Add yogurt to the pot and simmer gently, uncovered, stirring occasionally, about 5 minutes.
  5. Serve chicken on top of rice. Garnish with extra cilantro when serving.


  • 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 1/4 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.
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Thai


  • 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