If you are looking for a family-friendly meal with unique flavors, try this Weeknight Chicken Curry. With a few simple ingredients and a trip down the international foods aisle at the grocery store, you can create this delicious dish that is a favorite in my house. I adapted this recipe from one our stepdad has made for years, and it is frequently requested for dinner.

Weeknight Chicken Curry Ingredients

For this quick and easy meal, you will need 2 large chicken breasts, 1/2 small yellow onion, one red bell pepper, one green bell pepper, a can of petite diced tomatoes and juices, curry paste (or simmer sauce of your preferred spice and flavor), and basmati rice. Over the years, I have tried a variety of different curry simmer sauces and pastes depending on what is available where I am shopping. I tend to purchase simmer sauces per the kids’ preferences, and we love coconut curry simmer sauce for its mild peppery taste. Some of the pastes are spicier, so if that is your jam, go for it! For garnishes, we love mango chutney, flaked coconut, raisins, and banana slices.

Chicken Curry garnishes laid out on a plate including raisins, slivered dried coconut, and sliced bananas next to a bowl of chutney

Preparing the Chicken Curry

First, peel and chop the onion and set it aside. Then rinse, seed, and chop the bell peppers into small chunks. Set these vegetables aside. Rinse and/ or soak 1 cup of basmati rice.

Next, rinse the chicken breasts and pat them dry. Then cut the chicken into small bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the chicken in the warm pan and season lightly with salt and pepper. Cook the chicken until the pieces are cooked thoroughly and opaque. Remove the chicken to a bowl, cover, and keep warm.

If needed, add a bit more olive oil to the skillet. Add the onion and peppers to the warm pan and sauté until preferred doneness.

Add the chicken back to the pan with the veggies, can of diced tomatoes (and juices), and 1/2 cup curry simmer sauce (OR 3-4 T of curry paste). Stir to combine and set heat to low. While this is simmering, prepare the rice according to package directions, to yield 4-6 servings of rice. Be sure to rinse or soak the rice before cooking for best results.

Chicken and vegetables simmering in the curry sauce

Serve this Chicken Curry over rice with chutney (we love mango flavored), sliced bananas, flaked coconut, and raisins. This meal is great for serving in a family style so that everyone can add what garnishes they want according to their preferences.

Tips and Serving Suggestions for Chicken Curry

Experiment with spice and flavors when picking your curry. The recipe is versatile and will be great with any choice you make.
This dish is great served out of pasta bowls, allowing you to scoop all of your favorite ingredients and flavors into each bite! You could also use small serving bowls like these to offer the garnishes when serving family-style.
If you enjoy this style of recipe, try Tati Nichole’s Coconut Curry Comfort Soup or these easy Chicken Lettuce Wraps.