Description
Chicken Curry in a Hurry is a quick, creamy, and flavorful dish perfect for busy nights. Ready in just 30 minutes, it delivers all the comfort and bold spices of a traditional curry without the wait.
Ingredients
Scale
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 can (13.5 oz) coconut milk
- ½ cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro (optional), for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onion for 3–4 minutes until softened. Add garlic and ginger and cook until fragrant.
- Stir in curry powder and cumin, cooking for 30 seconds to bloom the spices.
- Add tomato paste and chicken, stirring to coat. Cook for 3–4 minutes until chicken is lightly browned.
- Pour in coconut milk and chicken broth. Simmer for 10–12 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper. Optional: add a squeeze of lemon juice for brightness.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For extra creaminess, stir in a spoonful of yogurt at the end.
- Add vegetables like spinach or peas for a nutrient boost.
- Letting the curry sit for a few minutes before serving deepens the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
Keywords: quick chicken curry, weeknight curry, creamy chicken curry, 30 minute curry, easy Indian curry