This onion chicken curry recipe is flavorful yet simple to prepare. As the onions caramelize and blend with the warming spices, your kitchen will be filled with a delightful mouth watering aroma.
This is a tasty coconut chicken curry dish the whole family will love! Add some raita, mango chutney, or extra yogurt sauce on the side.
If you love curries you’ll love our instant pot chicken tikka masala and Butter chicken recipe.
This recipe post contains helpful tips, tricks and answers to FAQs. Please read through to ensure you get the recipe right when you try it.
Table of Contents
Easy chicken curry with onions
Onion chicken curry, also known as coconut chicken curry with onions or onion curry, is a delicious Indian curry dish that is easy to make at home.
With its aromatic spices, (hello Garam masala seasoning blend) tender chicken, and sweet caramelized onions, this easy chicken curry is sure to please your family.
Love curries? Try this chickpea curry for a meatless Monday dinner Idea.
Why you’ll love this recipe
- This coconut chicken curry is packed with flavor from spices like coriander, cumin, garlic, ginger, and garam masala. These spices infuse the chicken and onions with warmth and depth of flavor.
- The onions caramelize as the curry simmers, lending natural sweetness. Their softened texture perfectly complements the chicken.
- With basic ingredients you likely have on hand, it comes together quickly for a fast weeknight dinner.
- It's extremely versatile - serve over rice, with warm naan bread, or enjoy on its own.
- It’s dairy free and low carb.
Ingredients
- Boneless chicken breasts or boneless chicken thighs
- Onions
- Ginger
- Garlic cloves
- Coconut milk
- Chicken stock or broth m
- Olive oil
- Salt
- curry powder
- Ground coriander
- Ground cinnamon
- Black pepper
- Cumin
- Paprika
- Tomato paste
Tools used for this recipe
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- Pots and sauces pans: Below are my top 3 recommendations for cooking
- Stainless steel: 360 cookware
- Dutch oven: Lodge, Le creuset
- Caraway pots
- Cooking spoons
- Knife
- Cutting board
How to make onion chicken curry in easy steps.
See printable recipe card at the end of this post for ingredient quantities and full instructions!
Heat up oil to the pan, then brown the cubed chicken breasts (or thighs) slightly.
Add onions to chicken and cook until slightly caramelized. Add the seasoning and salt.
Next, stir in the tomato paste and broth. Simmer for till sauce thickens to your liking. When ready, garnish with cilantro and serve one rice.
How to make curry thicker
If you are wondering how to thicken curry, I have two options.
- Cook down the sauce till it thickens. This is usually my preferred method. However resist adding too much seasoning if using this method. Adjust seasoning to your test after the sauce has thickened to your liking. This is because the seasoning especially salt in the sauce becomes thicker because of the evaporation of liquid.
- Add a thickening agent such as cornstarch, arrowroot flour or even oat flour. To use, simply dilute about 1 tablespoon of cornstarch in water then add to the curry and watch it thicken.
What to serve with curry
This aromatic curry is wonderful served with steaming basmati rice along with this Caribbean black beans recipe or fresh, warm naan to sop up the rich, deeply flavored sauce.
A cooling cucumber raita, watermelon feta salad, a crunchy salad, or dal makhani lentils all make excellent complements.
If you are looking for a drink to pair with this, you can try this Chapman drink or Ube Colada.
How to store and Reheat
Let the onion chicken curry cool completely before storing leftovers in an airtight container for up to 4 days.
Reheat gently over medium-low heat, adding a splash of water if the curry seems too thick. The flavors develop even more over time.
Tips
- Cut the chicken into equal bites so that they cook evenly.
- Season to your taste.
- You can use heavy cream instead of coconut milk if you are not dairy free.
- Cook low and slow to meld flavors.
FAQs
Yellow, white, or red onions all work well. Red has the mildest flavor.
You can, I interchange both or use a mix of both. Thighs are more flavorful and less likely to overcook so if you are not keen on white meat, thighs work perfectly.
I recommend the Garam masala seasoning blend for the signature flavor. However you can easily substitute a mix of cumin, cinnamon, cardamom and clove.
Marinating is optional, but can add more flavor to the chicken.
More chicken recipes you’ll love
- Chicken thigh Marsala
- Air fryer bbq chicken legs
- Chicken Marsala Meatball
- Meatballs and mashed potatoes
- Chicken Marsala without wine
- Check out all our chicken recipes.
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Onion chicken curry
Ingredients
- 3 chicken breasts diced into bite-size pieces
- 1 onion chopped
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- ⅓ - ½ cup coconut milk (Use coconut milk in a can, not carton)
- 1 cup broth (chicken or vegetable)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon ground coriander
- ⅓ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ⅓ teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon tomato paste
Instructions
- In a pan, skillet or wok, heat the olive oil over medium heat. Add the diced chicken and cook for 7 minutes, stirring frequently, until lightly browned.
- Increase heat to medium-high. Add the chopped onion and cook for 4 minutes, stirring frequently, until translucent and lightly caramelized.
- Add the garlic, salt, and all the spices . Cook for 3 minutes, stirring constantly to prevent burning.
- Pour in the broth, tomato paste, and coconut milk. Stir well to combine.
- Reduce heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally till it thickens to your liking. If you find that the sauce is too thick you can add a splash of water to loosen it.
- Taste and adjust seasoning if needed. Serve over rice, garnished with cilantro.
So what do you think?