30-Minute Creamy Chicken Curry Recipe for Weeknight Dinners

This quick chicken curry is cooked in a single pan and ready in under 15 minutes. It’s a simple, family-friendly curry that kids love and makes a reliable weeknight favorite.

You will need:

2 cups cooked chicken, diced or shredded

¼ yellow onion, diced

1 (10.5 oz.) cream of chicken soup, undiluted

1 ¼ cup milk or coconut milk

2 tsp curry powder

1 tbsp canola oil

Directions for Quick Chicken Curry:

Heat the canola oil in a large frying pan over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes.

Pour in the milk (or coconut milk) and add the undiluted cream of chicken soup. Stir until the sauce is smooth and combined; simmer briefly to warm through.

Stir in the curry powder, mixing thoroughly so the spice is evenly distributed and the sauce turns a warm golden color.

Add the cooked chicken to the pan and heat through for a few minutes until the chicken is warmed and coated in the sauce. Taste and adjust seasoning if needed. Serve the curry hot over steamed rice.

This recipe is incredibly easy and comforting. It became a staple at our house because it’s quick to make, flavorful, and requires only one pan to clean. The mild curry flavor appeals to kids and adults alike, and you likely already have these ingredients on hand.

This dish works great for a quick lunch or an easy dinner. For the fastest version, use leftover rotisserie chicken. Coconut milk gives a slightly richer, more tropical flavor, but regular milk works well too.

If you enjoy this curry, consider pairing it with a light curry chicken and fruit salad for a refreshing contrast—fruit like grapes and apples adds a bright, sweet note that complements the warm curry flavors.

Yield: 2 servings

Quick Chicken Curry

Quick and easy one-pan chicken curry ready in less than 15 minutes. Mild and kid-friendly.

Cook Time
15 minutes

Total Time
15 minutes

Ingredients

• 2 cups cooked chicken, diced or shredded
• ¼ yellow onion, diced
• 1 (10.5 oz.) cream of chicken soup, undiluted
• 1 ¼ cup milk or coconut milk
• 2 tsp curry powder
• 1 tbsp canola oil

Instructions

1. Sauté onion in canola oil in a large frying pan until soft.
2. Add milk and cream of chicken soup, stirring until smooth and combined.
3. Stir in the curry powder and mix thoroughly.
4. Add the cooked chicken, heat through, and serve over rice.