Quick Chicken Curry

Enjoy a fragrant and flavorful chicken curry that's ready in just 30 minutes. This dish features succulent chicken pieces simmered in a creamy coconut milk base, infused with aromatic spices, delivering a delightful taste experience.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb boneless chicken breast, cut into cubes

1 tbsp vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp ginger, grated

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cayenne pepper

1 can (14 oz) coconut milk

1 tbsp tomato paste

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onions and cook until they are soft and translucent.

2. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. Add the chicken pieces to the pan, cooking until they are lightly browned on all sides.

4. Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper over the chicken. Stir well to coat the chicken with the spices.

5. Pour in the coconut milk and add the tomato paste. Stir until well combined. Bring the mixture to a simmer.

6. Reduce the heat and let the curry simmer for about 15 minutes, or until the chicken is cooked through and the sauce has thickened.

7. Season with salt and pepper to taste. Stir in the cilantro and lime juice just before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.