Looking for a tasty homemade curry without all the fuss? This easy boneless chicken curry is packed with flavor and ready in about 30 minutes. The tender chicken soaks up all those warm spices, making it perfect for a busy weeknight. For more easy meals, try this easy chicken penne vodka, cozy chicken pot pie with crescent rolls, hearty chicken macaroni casserole, or this light chicken salad without celery.
When I first started making curry at home, I was intimidated by long ingredient lists and complex techniques. That's why I developed this simplified version that doesn't sacrifice any flavor. The secret is in the marination process, which infuses the chicken with incredible depth while you go about your day. It's so simple, even a beginner can nail it.
What You'll Love About This Recipe
- Time-Efficient – Marinate ahead of time, then enjoy a restaurant-quality curry in just 30 minutes of active cooking
- Perfectly Tender Chicken – The yogurt marinade ensures juicy, flavorful chicken pieces every time
- Versatile – Easily customize the spice level and ingredients to suit your family's preferences
Recipe Ingredients
This easy boneless chicken curry comes together with simple ingredients you might already have in your pantry and refrigerator:
- Boneless, skinless chicken breast
- Tikka masala curry paste
- Natural low-fat yogurt
- Vegetable oil
- Onions
- Canned chopped tomatoes
- Water
- Honey
- Lemon juice
Ingredient Notes
- Tikka Masala Paste – Store-bought paste saves time without sacrificing flavor. Look for brands with natural ingredients and no artificial preservatives for the best taste.
- Yogurt – The natural enzymes in yogurt help tenderize the chicken while adding a subtle tanginess. Full-fat yogurt works too, but low-fat keeps the dish lighter.
- Chicken – While this recipe calls for breast meat, you can substitute with boneless thighs for even juicier results and richer flavor.
How to Make Boneless Chicken Curry
For the complete recipe with measurements, see the printable recipe card below. Here's a quick overview of how to prepare this delicious easy boneless chicken curry:
- Marinate the chicken by combining chicken pieces, curry paste, and yogurt in a large bowl. Cover and refrigerate for at least 2 hours or overnight.
- Sauté the onions in vegetable oil over medium heat until softened, about 5 minutes.
- Add the marinated chicken to the pan and cook for approximately 10 minutes, allowing the sides to crisp slightly.
- Pour in the tomatoes, water, honey, and lemon juice. Stir to combine.
- Simmer for 15 minutes until the chicken is fully cooked and the sauce has thickened.
- Serve hot with your choice of rice, naan, or flatbreads.
Pro Tips
For the absolute best boneless chicken curry, let the chicken marinate overnight – this makes a world of difference in flavor development and tenderness!
Storage and Reheating
- Refrigerate leftover curry in an airtight container for up to 3 days. The flavors actually improve overnight!
- Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to thin the sauce. Stir occasionally until heated through.
Additions & Substitutions
Additions:
- Add 1 cup of diced bell peppers or 2 cups of baby spinach for extra vegetables
- Stir in ½ cup of heavy cream at the end for a richer, more indulgent curry
- Include 1 cup of frozen peas in the last 5 minutes of cooking for color and sweetness
- Sprinkle with fresh cilantro and a squeeze of lime juice before serving for brightness
Substitutions:
- Swap chicken breasts for boneless thighs for a richer flavor
- Replace the tikka masala paste with any curry paste you prefer (adjust quantity based on spice preference)
- Use coconut milk instead of yogurt for a dairy-free option with tropical notes
- Substitute honey with brown sugar or maple syrup if needed
FAQs about this Easy Boneless Chicken Curry
How long does boneless chicken take to cook in a curry?
What is the best cut of chicken for curry?
How do you know when chicken is cooked in curry?
What Can I Serve with Boneless Chicken Curry?
This easy boneless chicken curry pairs beautifully with fluffy basmati rice, warm naan bread, or homemade chapati. For a complete meal, add a simple cucumber raita or a fresh green salad on the side.
If you try this recipe, I'd absolutely love to hear how it turned out! Please leave a comment below and share your curry creation on social media – tag me so I can see your delicious results!
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Boneless Chicken Curry
Equipment
- Large Bowl For marinating the chicken
- Saucepan For cooking the curry
Ingredients
Marinated Chicken
- 1 kg boneless, skinless chicken breast cut into 2 cm pieces
- 200 g tikka masala curry paste
- 300 g natural low-fat yogurt
Curry Base
- 1 tablespoon vegetable oil
- 2 large onions finely chopped
- 800 g chopped tomatoes (2 x 400 g tins)
- 150 ml water
- 1 tablespoon honey
- 4 teaspoon lemon juice
Instructions
- In a large bowl, mix the chicken, curry paste, and yogurt. Cover and refrigerate for at least 2 hours or overnight.
- Heat oil in a saucepan over medium heat. Add the onions and cook for about 5 minutes until softened.
- Add the marinated chicken to the pan and cook for about 10 minutes. Avoid stirring too much to allow the sides to crisp slightly.
- Stir in the chopped tomatoes, water, honey, and lemon juice. Simmer for about 15 minutes until the chicken is fully cooked and the sauce thickens.
- Pair with rice, naan, or flatbreads.
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