Easy Chicken Curry Recipe: Comforting Portuguese-Style Caril de Frango

Chicken curry is one of those dishes that brings warmth and comfort to the table with very little effort. This Portuguese-style caril de frango is a gentle, aromatic curry that balances mild spice with creamy richness, making it a perfect weeknight dinner the whole family will enjoy. With simple ingredients and straightforward steps, you can create a satisfying meal that tastes like it simmered for hours.

Simple and Approachable Chicken Curry

Easy chicken curry served in a bowl with sauce and rice

This version keeps things simple without sacrificing flavor. Tender chicken pieces are coated in a golden, mildly spiced sauce made from onion, garlic, tomato, and a touch of coconut milk. It is the kind of recipe that comes together quickly and relies on pantry staples, making it ideal for busy days when you still want something homemade and wholesome.

1 kg (about 2.2 lbs) chicken thighs or breasts, cut into pieces
2 medium onions, finely chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
2 ripe tomatoes, chopped (or 1 can chopped tomatoes)
200 ml (about 3/4 cup) coconut milk
200 ml (about 3/4 cup) chicken stock
Salt and black pepper to taste
Fresh parsley or cilantro for garnish

Heat the olive oil in a large pan over medium heat and sauté the onions until soft and translucent.
Add the garlic and cook for one minute until fragrant.
Stir in the curry powder, turmeric, and cumin, cooking briefly to release the aromas.
Add the chicken pieces and toss to coat them evenly in the spice mixture, searing for a few minutes.
Pour in the chopped tomatoes and chicken stock, then season with salt and pepper.
Bring to a gentle simmer, cover, and cook for about 20 minutes until the chicken is tender.
Stir in the coconut milk and let the sauce warm through for another 5 minutes.
Adjust seasoning, garnish with fresh herbs, and serve with steamed rice.

The Best Chicken Curry for Any Occasion

Portuguese chicken curry plated with rice and fresh herbs

What makes this caril de frango stand out is its versatility. The creamy coconut milk softens the spices, creating a sauce that is rich but never overwhelming. You can easily adjust the heat by choosing a mild or medium curry powder, or add a pinch of chili flakes if you prefer more kick. Leftovers taste even better the next day, as the flavors deepen overnight, making it a great option for meal prep or a relaxed weekend lunch.

1 kg (about 2.2 lbs) chicken, cut into bite-sized pieces
2 onions, chopped
2 tomatoes, diced
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon turmeric
200 ml (about 3/4 cup) coconut milk
2 tablespoons cooking oil
Salt, pepper, and fresh herbs to taste

Season the chicken lightly with salt and pepper.
Heat the oil in a pot and cook the onions until golden.
Add the garlic, curry powder, and turmeric, stirring for a minute.
Add the chicken and brown it on all sides.
Add the tomatoes and a splash of water or stock, then simmer covered for 20 minutes.
Pour in the coconut milk and simmer uncovered for 5 to 10 minutes until the sauce thickens.
Taste and adjust the seasoning.
Serve hot with rice and a sprinkle of fresh herbs.