Chicken curry with coconut milk: the simple recipe, in one pan

A weeknight dinner, without the stress

Chicken curry has everything going for it: few ingredients, just one pan to wash and a sauce that pleases young and old alike. To make it really good, remember just three steps : browning the chicken well, toasting the spices for one minute before adding the liquid, and simmering very gently.

The steps

1. Get everything ready before you switch on the hob. Cut the chicken into large 3 cm cubes. Thinly slice the onion, finely chop the garlic and grate the ginger. Measure the spices into a small bowl: the next step goes quickly.
2. Start the rice. Rinse the basmati rice until the water runs clear, then cook it according to the packet (usually 10 to 12 minutes in a large pan of salted water, on setting 7).
3. Brown the chicken. Heat 1 tablespoon of oil in the sauté pan on setting 8 (out of 9). Add the chicken in a single layer, season with salt and leave it to brown for 2 minutes without touching it, then turn and brown for another 2 minutes. Transfer it to a plate: it will finish cooking in the sauce.
4. Soften the onion. Reduce to setting 5. Add the second tablespoon of oil and the onion. Let it soften for 5 minutes, stirring, until tender and golden.
5. Toast the spices. Add the garlic, ginger, curry powder and turmeric. Stir constantly for 1 minute: the kitchen will smell wonderful, which means it's ready. Don't let it burn, or the spices will turn bitter.
6. Add the liquids. Add the chopped tomatoes, then the coconut milk. Scrape the base with a spatula to lift the caramelised bits. Return the chicken and its juices to the pan.
7. Let it simmer. As soon as it starts to bubble gently, reduce to setting 4. Cook uncovered for 12 minutes for breast or 18 minutes for thigh, stirring now and then. The sauce should thicken enough to coat the back of a spoon.
8. Taste and finish. Adjust the salt and pepper, and add the juice of half a lime. Sprinkle with coriander just before serving, with the rice and lime wedges.

Appliance settings

Settings are given for a hob with 1 to 9 positions. If yours goes up to 17 positions, roughly double the values.

Variations

• More vegetables : add a sliced red pepper with the onion, or two handfuls of fresh spinach 2 minutes before the end.
• Vegetarian : replace the chicken with a tin of drained chickpeas and 300 g diced sweet potato (20 minutes of simmering).
• Spicier : a small red chilli, finely sliced with the garlic, or a tablespoon of red curry paste instead of the curry powder.
• Lighter : reduced-fat coconut milk, or half coconut milk and half Greek yoghurt stirred in off the heat.

Storage

Leftover chicken curry keeps 3 days in the fridge in a sealed container. It freezes very well, for up to 3 months, without the rice. Defrost it overnight in the fridge and reheat it in a saucepan on level 4, with a splash of water. Cooked rice, however, only keeps for 1 day in the fridge.

Which appliance?

This dish is cooked entirely on the hob: you need power to brown, then a real gentle heat for simmering so it doesn't stick.

Recommended retail prices checked on 15 October 2026: the product page is the reference, and Nimesclub members often get a reduced price. For an induction hob, always have the connection checked by an electrician.

Induction hobs in store

Induction Hob SIEMENS ED651HSB1E€739.00Hob BEKO HII64205F2MT€509.00Induction hob HISENSE HI6431SRFZ€599.00Induction hob BOSCH PIJ631HB1E€679.00Induction hob WHIRLPOOL WSQ3860NE€599.00Hob HISENSE HI6311BSCE€212.00

To choose your power levels and cookware properly, read our guide cooking with induction. Craving something sweet for dessert? Try our caramelised apple pancakes.

Frequently asked questions