Indian Chicken Curry with Evaporated Milk (Easy Recipe)

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This Quick Indian Chicken Curry recipe is bursting with amazing spicy flavor and is ready to eat in just 30 minutes! It is made with boneless, skinless chicken breasts, curry powder, coconut oil, yellow onion, garlic, ginger, lemon juice, crushed tomatoes, and evaporated milk. Learn how to make homemade chicken curry with this fast and easy recipe.

Overhead view of Quick Indian Chicken Curry in a silver serving bowl with a plate of white rice.

Quick Chicken Curry: An Easy Indian Dinner Recipe

You are going to love this spicy, rich curry made with tender, juicy pieces of chicken. It is ideal for busy weeknights because it delivers maximum flavor in minimal time. Serve this rich, flavorful curry over steamed basmati rice or with warm naan bread for a complete, satisfying dinner when you are in the mood for something exotic.

Normally when you read Indian recipes, they include a large number of spices in the ingredient list that many people don’t readily have on hand. So, I developed a recipe that uses curry powder, which contains a bunch of fragrant spices that have been ground up and mixed together in one handy package.

This curry recipe uses evaporated milk, rather than heavy cream, to add creaminess and to tone down the spices a bit. Evaporated milk adds almost the same creaminess, but with much less of the fat and calories than heavy cream. 

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More Curry Recipes to Try

Craving more spicy dinner inspiration? Here are some of my faves:

Close-up overhead view of Quick Indian Chicken Curry in a silver serving bowl with a plate of white rice.

Where to Buy Organic Chicken and Other Meats

I am a huge advocate of only eating organic, humanely-raised chicken. This is because naturally-raised, organic meat is just so much more healthy, ethical, sustainable and flavorful than factory-farmed meat. And for the best-tasting organic chicken and other meats, I highly recommend using ButcherBox.

ButcherBox is a popular organic meat delivery service that delivers hormone-free and antibiotic-free cuts directly to your door. Their meat selection includes 100% grass-fed and grass-finished beef, free-range chicken, heritage breed pork, and wild-caught seafood.

The main reason why I love ButcherBox is because of the high quality of their meat. ButcherBox sells the cleanest, healthiest meat possible and it always tastes amazing. The meat arrives frozen and individually vacuum-packed in an insulated and eco-friendly box. The price works out to less than $6 per meal and shipping is free!

If you want to learn more about ButcherBox, I have written a detailed Butcher Box Review here on the blog. But if you still don’t think ButcherBox is for you, I wrote another article called: The Best Organic Meat Delivery Services. In that article, I discuss a bunch of online delivery services for organic meat (in addition to ButcherBox) that might be a better fit for you.

Overhead view of two plates of Quick Indian Chicken Curry over white rice.

Can You Freeze Chicken Curry?

This recipe freezes really well, so you could make a bit batch and then store some (or all) of it in the freezer. That way you can have chicken curry on-hand and ready to go on evenings when you don’t have time to cook dinner. Just remember to transfer it to the fridge a day or so in advance, so that it has time to defrost.

For this Quick Indian Chicken Curry Recipe, I recommend:

Here are a some pantry staples that I suggest using to ensure this chicken curry recipe turns out perfect. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online marketplace) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).

  • Thrive Market Curry Powder – The quality of this curry powder is excellent and it gives a rich, fragrant, and well-rounded flavor to curries and spicy dishes.
  • Pure Lemon Juice – I don’t always have fresh lemons on hand, so I like to keep a bottle of organic lemon juice in my fridge. I use this one because it is 100% pure fruit juice (not from concentrate) and nothing else.
  • Nutiva Coconut Oil –  I always use this unrefined, virgin, and organic coconut oil for optimal flavor and health benefits.

If you’re interested in purchasing any of the above items, you’ll need to get a Thrive Market membership. However, if you’re a reader of my website, you will get an exclusive bonus when you sign up:

Click here to get a FREE gift, up to $22 value, when you purchase a 1-month or 1-year risk-free Thrive Market membership!

If you make this Quick Indian Chicken Curry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Indian Chicken Curry with Evaporated Milk (Easy Recipe)

Overhead view of Quick Indian Chicken Curry in a silver serving bowl with a plate of white rice.
This Indian Chicken Curry recipe is super quick and easy to make. Serve with rice or naan bread for a hearty, satisfying meal.
Alia Kay
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Indian
Servings 6 servings
Calories 197 calories


  • 5 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons lemon juice
  • 2 tablespoons curry powder, divided
  • 1 tablespoon coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 cup evaporated milk


  • In a medium bowl, add the chicken, lemon juice, and 1 tablespoon of curry powder. Toss to coat the chicken. Set aside to marinate while you prepare the other ingredients.
  • In a large pot, heat the oil over medium heat. Cook the onion for 4 minutes or until softened.
  • Add the garlic, ginger, and the remaining tablespoon of curry powder. Sauté for 1 minute until fragrant.
  • Add the chicken and cook for 3-4 minutes until almost cooked through. Stir in the crushed tomatoes.
  • Bring mixture to a boil, then reduce the heat to low, cover and simmer for about 10 minutes or until the chicken is completely cooked through.
  • Stir in evaporated milk and season with salt and pepper to taste. Serve warm.


Nutrition Facts
Indian Chicken Curry with Evaporated Milk (Easy Recipe)
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


  1. Serve your chicken curry with rice or naan for a satisfying meal.
  2. If possible, I highly recommend using organic chicken in this recipe.
  3. Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
Keyword Chicken Curry, Chicken Curry with Evaporated Milk, Indian Chicken Curry

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5 from 9 votes (1 rating without comment)


  1. 5 stars
    This was delicious! I was honestly surprised that with just curry powder for spices it could be this flavorful. I’ve tried other curry recipes with a million different ingredients and I like this one better! Will definitely be making it again!

    1. Hi Havilah (I love your name btw)! Thank you so much! Yeah for me personally I sometimes get intimidated when I see a recipe with like 20 different ingredients, so I wanted to develop one that had a reasonable amount. I am so glad you liked it! Let me know if you try any more of my recipes!! ♥

    1. Hi Renata! When I listed curry powder in the ingredients, I meant prepackaged curry powder that you buy from the store. It contains a combination of Indian curry spices like coriander, turmeric, chili pepper, cumin, etc. and varies from brand to brand. Just use whatever kind of curry powder you have on hand and you should be fine! 🙂

  2. 5 stars
    Oh! One of my favorite dishes to cook. Easy but tastes like you slaved for hours preparing this amazing dish! Loved the subtle spicy but intense flavors I served with rice and naan bread with sweet tea! Followed by a Perfect cool down desert of a copycat Wendy’s frosty! Thank you for this recipe. I will keep as one of my main go to meals to prepare at least twice per month!! LOVE IT!!

  3. 5 stars
    Making this for the 3rd time in less than 2 months ! So quick, very tasteful and the first but last Curry Chicken recipe I’ll ever use! Thank you so much! Finally found one of my most favorite dishes to make that saves me a lot of time! Tastes like I’ve cooked it all day! And love the sub of evaporated milk vs. heavy cream that I use in a lot of my dishes! This meal makes you feel full but not to a point you feel sick! Lol love it and thanks again!

    1. Hi Jenny! Oh my gosh, you’re so sweet – thank you so much for that fabulous review! I’m so glad you enjoyed the recipe!! And you’re very welcome, be sure to let me know if you try any of my other recipes! ♡

      1. I sure will! Making this tonight! I will try your other recipes most definitely! Thank you so much for making my life easier with just this wonderful recipe!

    1. Hi Loraine, I’m so happy you liked the recipe! The spice substitutions you made sound delicious. Thank you for letting me know! 🙂

  4. 5 stars
    My 14 year old son loves this, thank you! Wanted something new and different besides Mexican or Asian. We will be making this weekly. Thanks again!

    1. Hi Kari, I’m so happy you and your son enjoyed my chicken curry recipe! You’re very welcome. 🙂 Please let me know if you try any of my other recipes!