Quick Chicken Curry is a flavorful and satisfying dish that can be whipped up in under 30 minutes, making it the perfect meal for busy weeknights. Despite being fast and easy to prepare, this curry is rich in taste, thanks to a blend of warm spices, tender chicken, and a luscious coconut milk-based sauce. The beauty of this recipe is that it delivers all the comforting, aromatic flavors of a traditional curry but with a much quicker cooking time, without the need for marinating or hours of simmering.
This dish is versatile and can be customized to suit your personal tastes or dietary preferences. You can adjust the spice level, incorporate vegetables, or even swap out the chicken for another protein like shrimp or tofu. Serve this curry over steamed basmati rice or with warm naan bread to soak up the delicious sauce, and you’ve got a meal that feels special, even on the busiest of nights.
Ingredients:
To make Quick Chicken Curry, you will need the following ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili flakes (optional for spice)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced)
- 1/2 cup chicken broth (or water)
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lemon or lime wedges, for serving
Optional Additions:
- 1 cup spinach or kale (for extra greens)
- 1/2 cup peas or diced carrots (for added vegetables)
- 1/2 cup Greek yogurt or heavy cream (for extra richness)
Instructions:
Step 1: Preparing the Chicken
- Start by cutting the chicken breasts or thighs into bite-sized pieces. Season the chicken lightly with salt and pepper and set aside. This helps the chicken absorb a bit of flavor before it hits the pan.
Step 2: Sauté the Aromatics
- Heat 1 tablespoon of vegetable oil or coconut oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic and grated ginger, cooking for another minute. Stir frequently to prevent the garlic from burning, as burnt garlic can give the dish a bitter taste.
Step 3: Add the Spices
- Now it’s time to add the dry spices to the pan. Stir in the curry powder, cumin, turmeric, coriander, and optional red chili flakes. Toast the spices for 1-2 minutes, stirring constantly. Toasting the spices brings out their flavors, creating a more complex, aromatic base for the curry.
- If the mixture starts to stick to the pan, you can add a splash of water or chicken broth to loosen it up.
Step 4: Cook the Chicken
- Add the seasoned chicken pieces to the pan and stir to coat them in the spices and aromatics. Cook the chicken for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It’s okay if the chicken isn’t fully cooked through at this stage, as it will continue to cook in the sauce.
Step 5: Add the Liquid
- Pour in the can of coconut milk, diced tomatoes (including their juices), and chicken broth. Stir to combine, ensuring the chicken is submerged in the liquid.
- Bring the mixture to a simmer over medium heat. Once it reaches a simmer, reduce the heat to low and let it cook for about 10-12 minutes. The sauce will thicken slightly, and the chicken will finish cooking.
Step 6: Optional Additions
- At this point, you can add vegetables if you like. Stir in a handful of spinach, kale, peas, or diced carrots. The spinach and kale will wilt quickly, and the peas or carrots will add a subtle sweetness and additional texture to the curry.
- If you want a richer curry, you can stir in 1/2 cup of Greek yogurt or heavy cream at the end of cooking. This will add an extra layer of creaminess and mellow out the spices.
Step 7: Final Seasoning and Serving
- Taste the curry and adjust the seasoning with more salt, pepper, or additional chili flakes if you want more heat. If the sauce has reduced too much, you can add a little more chicken broth or water to reach your desired consistency.
- Once the chicken is cooked through and the sauce has thickened to your liking, remove the curry from the heat.
Step 8: Garnishing and Serving
- Garnish the curry with freshly chopped cilantro and serve with lemon or lime wedges for a pop of brightness. The citrus juice adds a nice contrast to the rich, creamy sauce.
- Serve the curry over steamed basmati rice or with warm naan bread to soak up the flavorful sauce.
Tips for Success
- Use Fresh Spices: The spices are the backbone of any curry, so make sure your curry powder, cumin, turmeric, and coriander are fresh. Spices lose their potency over time, and using fresh spices will ensure your curry is packed with flavor.
- Balance the Heat: If you like your curry spicy, feel free to add more red chili flakes or even a diced fresh chili pepper. For a milder version, reduce or omit the chili flakes altogether.
- Coconut Milk Consistency: Full-fat coconut milk will give you a creamier, richer sauce, while light coconut milk will produce a thinner sauce with fewer calories. Choose based on your preference for richness.
- Add Vegetables: This quick chicken curry is versatile, so don’t hesitate to add in your favorite vegetables. Peas, spinach, zucchini, or bell peppers work well in this dish. Just make sure to add them at the right time so they don’t overcook.
- Chicken Substitutes: While chicken breasts or thighs are the most common proteins used in this dish, you can easily substitute them with shrimp, tofu, or even chickpeas for a vegetarian option.
- Make Ahead: This curry stores well in the fridge and even improves in flavor as it sits. You can make it ahead and reheat it for a quick meal throughout the week. It will keep in the fridge for up to 3-4 days.
Conclusion
Quick Chicken Curry is an easy and flavorful recipe that delivers all the classic tastes of curry without the long cooking time. The combination of tender chicken, warm spices, and creamy coconut milk creates a delicious, comforting meal that’s perfect for any night of the week. With the ability to customize the heat level, add your favorite vegetables, or adjust the richness, this dish is as versatile as it is delicious. Serve it with rice, naan, or your preferred sides, and enjoy a taste of homemade curry in a fraction of the time!
