Chicken Curry with Noodles - An Easy Dinner Recipe

This easy Chicken Curry with Noodles is tender chicken simmered in a creamy coconut curry sauce and spooned over broad egg-white noodles. It's a cozy, budget-friendly weeknight dinner that comes together in one pot with just a handful of pantry ingredients.

Chicken curry can be made dozens of different ways, but most versions come down to the same few building blocks: curry powder, chicken, and a rich coconut base. This one keeps things simple and a little brothy, so the sauce soaks right into the noodles instead of sitting on top of them. Serving curry over noodles instead of rice is a fun change of pace, and it turns the whole dish into something that eats like a cross between a stew and a noodle bowl.

Key Ingredients & Substitutions

• Chicken. Boneless, skinless chicken breast is what we used, but boneless thighs work just as well and stay a little juicier. Buy whichever is the better deal that week; both cook in about the same time once cubed.
• Coconut milk or coconut cream. Canned full-fat coconut milk gives you a thinner, soupier curry, while coconut cream makes it thicker and richer. Either one works, so use what you can find. Skip the refrigerated coconut milk beverage in a carton; it is too thin for curry.
• Curry powder. A good all-purpose curry powder is the heart of this dish. We used a tablespoon each of two different blends, but two tablespoons of one blend is just as good. Mild or hot is up to you.
• Chicken broth. A little broth loosens the sauce and adds savory depth. Low-sodium broth lets you control the salt; vegetable broth works too.
• Flour (optional). One to two tablespoons of all-purpose flour thickens the sauce. Cornstarch mixed with a splash of cold water is a gluten-free alternative.
• Broad noodles. We served this over No Yolks Broad Noodles, which are made with egg whites. Regular egg noodles, fettuccine, rice noodles, or even steamed rice all work.
• Garnishes. Fresh cilantro or parsley, sliced green onions, roasted cashews or peanuts, and a squeeze of lime brighten up every bowl.

How to Make Chicken Curry with Noodles

Here's a step-by-step look at how this curry comes together. The full measurements and printable directions are in the recipe card at the bottom of the post.

Step 1: Cube the Chicken

Cut about 1 pound of boneless, skinless chicken into bite-size cubes, roughly 1 inch across. Keeping the pieces a similar size helps them cook evenly.

Step 2: Cook the Chicken

Heat 1 to 2 tablespoons of olive oil in a Dutch oven or large, deep skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally so every side gets a chance to cook, until the chicken is no longer pink.

Step 3: Thicken the Sauce (Optional)

If you'd like a thicker curry, sprinkle the flour over the cooked chicken now and stir for about a minute so it coats the pieces and loses its raw taste. Use about 2 tablespoons of flour with coconut milk, since it's thinner, or 1 tablespoon if you're using coconut cream. For a brothier curry like ours, skip this step.

Step 4: Add the Broth and Coconut Milk

Pour in ½ cup of chicken broth. If you added flour, pour it in slowly while stirring so the sauce stays smooth; if not, just pour and stir.

Next, stir in 1 cup of coconut milk or coconut cream. We used coconut milk for a looser, soupier curry. If you want a thick sauce and can find coconut cream, that's the way to go.

Step 5: Stir in the Curry Powder

Add 2 tablespoons of curry powder along with a pinch of salt. One of the fun things about cooking with curry is that switching to a different blend next time can change the whole personality of the dish.

We used two different blends here, a tablespoon of each. Stir well so the spices dissolve into the sauce and turn it a warm golden color.

Step 6: Simmer

Reduce the heat to medium-low and let the curry simmer uncovered for 20 to 25 minutes, stirring now and then, until the flavors meld and the chicken is tender. While it simmers, cook the noodles according to the package directions and drain them. Taste the curry and add more salt if needed.

To serve, pile the noodles into bowls, ladle the curry over the top, and finish with your favorite garnishes.

Helpful Tips

Don't overcrowd the pan. Give the chicken room so it cooks in a single layer. If your pot is on the small side, cook the chicken in two batches so it browns instead of steaming.

Decide on thickness before you add the liquid. The flour needs to go in while the chicken and oil are still in the pan, before any broth or coconut milk. Once the liquid is in, a cornstarch slurry stirred in during the last few minutes of simmering is the easiest way to thicken it.

Adjust the heat to taste. Curry powders vary a lot in heat. Start with the full 2 tablespoons for bold flavor, and if you like it spicier, add a pinch of cayenne or red pepper flakes near the end of cooking rather than more curry powder, which can turn bitter.

Cook the noodles at the last minute. Start the noodle water once the curry begins simmering so everything finishes at the same time. Noodles that sit too long get sticky, so toss them with a little of the curry sauce if they have to wait.

Season at the end. Broth and curry blends vary in salt, so taste the sauce after simmering and adjust. A squeeze of fresh lime right before serving brightens the whole pot.

Variations

• Add vegetables. Stir in diced bell pepper, peas, broccoli florets, or a few handfuls of baby spinach during the last 5 to 10 minutes of simmering.
• Swap the protein. Shrimp cooks in just a few minutes and makes a great swap; if you love shrimp in coconut sauce, try our Goan Shrimp Curry.
• Make it a soup. Add another 1 to 2 cups of broth and stir the cooked noodles right into the pot for a comforting curry chicken noodle soup.
• Try red or green curry. Replace the curry powder with 2 to 3 tablespoons of Thai red or green curry paste for a different, more aromatic flavor.
• Go low-carb. Serve the curry over cauliflower rice or zucchini noodles instead of pasta.

Serving Ideas

Dig in with a fork or a pair of chopsticks. Set out small bowls of chopped cilantro or parsley, sliced green onions, roasted cashews or peanuts, and lime wedges so everyone can top their bowl the way they like it.

A warm piece of flatbread is perfect for mopping up the extra sauce, and our Greek Yogurt Flatbread comes together quickly. A crisp cucumber salad or simple steamed green beans on the side add a cool, fresh contrast to the warm spices.

Storing & Freezing

Store leftover curry in an airtight container in the refrigerator for up to 4 days. If you can, keep the noodles in a separate container so they don't soak up all the sauce and turn soft. Reheat the curry on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if it has thickened.

The curry sauce and chicken freeze well for up to 3 months. Let it cool completely, then freeze it in a freezer-safe container, leaving a little room at the top. Thaw overnight in the refrigerator and reheat gently on the stove, stirring well, since coconut milk can separate a little after freezing. Cooked noodles don't freeze well, so boil a fresh batch when you're ready to serve.

About No Yolks Noodles

We served this curry over No Yolks Broad Noodles. No Yolks noodles are made with egg whites instead of whole eggs, so they skip the yolk and are cholesterol-free and low in fat. They cook up smooth, firm, and fluffy, and they hold onto a saucy curry nicely.

Besides Broad, No Yolks comes in several other cuts, including Extra Broad, so it works in all kinds of recipes. We have also used it in this cozy Chicken and Broccoli Noodle Casserole, and it would be just as good in a brothy soup like our Easy Chicken Ramen.

More Easy Chicken Dinners

If you loved this recipe, here are a few more you might enjoy:

• Curry Chicken and Cauliflower Rice Soup
• One-Pot Mango Chicken
• 30-Minute Creamy Chicken Stroganoff
• Ginger Lime Chicken

Recipe