Best Simple Chicken Curry Recipe for a Weeknight Meal

The Yarrow Cookery School
Nov 19
3 min read

A comforting, easy chicken curry perfect for colder evenings.

As we’ve been elevating and refining our menus for 2026, including two exciting new additions, The Bengali Table and Kerala Curry Night, we’ve been looking back at the dishes that defined 2025 for us. The comforting favourites we cooked most often, the ones our guests loved, and the recipes that reliably bring warmth to the table on busy evenings.

This Chicken Curry is exactly that. It’s a simple chicken curry recipe that’s full of flavour, quick enough for a weeknight meal, and wonderfully comforting as the darker evenings draw in. Paired with perfectly steamed basmati rice, it’s a fuss-free supper you’ll want to cook on repeat.

Below is the full recipe exactly as we make it at Yarrow Cookery School, unchanged, step-by-step, and ready for your kitchen.

Chicken Curry

(Serves 2–3 - rice and curry are easily doubled/tripled)

Ingredients

4 boneless, skinless chicken thighs, cut into 3cm chunks

1 onion, finely diced

2 coloured peppers, cut into strips

1–2 medium tomatoes, chopped (or 1 tbsp tomato purée)

100ml double cream

50ml natural yoghurt (full fat)

2 tbsp ghee or vegetable oil

Salt, to taste

Handful fresh coriander (stalks chopped, leaves reserved for garnish)

½ lemon, for finishing

Curry Paste

2 garlic cloves, thinly sliced

Thumb-sized piece of fresh ginger, grated

1 tbsp vegetable/groundnut oil

1 tbsp medium curry powder

2 tsp cumin seeds1 tsp ground coriander

2–3 green cardamom pods, lightly crushed

1 fresh chilli, chopped (optional)

Method

Prepare the onions Heat 2 tbsp ghee or vegetable oil in a large pan. Add the onion with a pinch of salt and cook gently until golden brown and caramelised (12–15 minutes).

Make the paste Toast the cumin seeds and cardamom pods in a dry pan for 1–2 minutes until fragrant. Add them to a blender/food processor with garlic, ginger, curry powder, ground coriander, chillies (if using), fresh coriander stalks and 1 tbsp oil. Blend to a smooth paste.

Cook the chicken Increase the heat under the onions to medium-high. Add the chicken pieces and brown lightly all over. Stir in the curry paste and cook for 2–3 minutes until it darkens and smells aromatic.

Build the sauce Add the chopped tomatoes (or tomato purée) and cook down until softened. Add 100ml water, stir, and bring to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.

Add the peppers Stir in the peppers and cook uncovered for another 8–10 minutes, so they soften slightly but still have bite.

Finish the curry Lower the heat. Stir in the double cream and yoghurt, mixing gently so it doesn’t split. Simmer for a final 2–3 minutes. Adjust seasoning.

Garnish & serve Squeeze over the juice of half a lemon and stir through. Garnish with fresh coriander leaves. Serve with steamed basmati rice and warm naan bread.

Basmati Rice - a perfect side for the simple chicken curry recipe

(Serves 2)

Ingredients

150g basmati rice (75g per person

)½–1 tsp salt (to taste)

300ml cold water

Method

Prepare the rice Measure out 75g rice per person. For 2 people, use 150g rice. Rinse the rice thoroughly in a sieve under cold running water until the water runs clear.

Measure the water Use double the volume of water to rice (e.g. 150g rice = 300ml water).Add the rice, measured water, and salt to a saucepan with a tight-fitting lid.

Cook the rice Place the pan on a medium-low heat with the lid on. Once the water begins to boil (around 5 minutes), reduce the heat to very low and cook gently for 10–12 minutes.

Check & rest Quickly lift the lid to check: if all the water has absorbed, turn off the heat. Leave the lid on and let the rice sit, undisturbed, for 10 minutes.

Serve Fluff the grains gently with a fork and serve hot.

If you enjoyed this recipe you can find lots of simple supper ideas on our website as well as our new curry classes! www.yarrowcookeryschool.com