Quick Chicken Curry

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8

If you’re looking for a meal that’s both quick and packed with flavor, this Quick Chicken Curry is your answer. It's a delightful balance of spices and creamy coconut milk, perfect for a weeknight dinner or when you want something comforting without spending hours in the kitchen.

Why You'll Love This Recipe

  • Quick to prepare — ready in under 30 minutes!
  • Uses simple, pantry-friendly ingredients.
  • Rich and creamy texture without dairy.
  • Adjustable spice level to suit your taste.

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

Ingredients Explained

The star of this dish is undoubtedly the chicken breast, which is lean and cooks quickly, making it ideal for a fast meal. Vegetable oil provides a neutral base for sautéing. The onion, garlic, and ginger form the aromatic foundation, infusing the dish with depth and warmth. Our spice mix, made up of curry powder, cumin, coriander, turmeric, and cayenne pepper, brings a beautiful complexity and heat to the curry. Coconut milk adds a creamy richness, while tomato paste enhances the sauce with a hint of tang. Finally, cilantro and lime juice provide a fresh, vibrant finish.

Tips & Tricks

  • If you prefer a spicier curry, increase the cayenne pepper to your liking.
  • For a more intense flavor, marinate the chicken in the spices for 30 minutes before cooking.
  • Use full-fat coconut milk for a richer sauce, or light coconut milk for a lighter version.

Detailed Instructions

Start by heating the vegetable oil in a large pan over medium heat. Once it’s warm, add the finely chopped onion and let it cook until it turns soft and translucent — this usually takes about 5 minutes. Next, toss in the garlic and ginger, stirring for another minute until their aroma fills the kitchen.

Now, add the chicken pieces to the pan. Cook them until they’re lightly browned on all sides, ensuring each piece is cooked evenly. Once browned, it's time to introduce the spices: sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper over the chicken. Stir everything together to coat the chicken well with this fragrant mix.

Pour in the coconut milk and add the tomato paste. Stir until everything is well combined, then bring the mixture to a gentle simmer. Reduce the heat and let the curry simmer for about 15 minutes. This will allow the chicken to cook through and the sauce to thicken beautifully.

Finally, season with salt and pepper to your taste. Just before serving, stir in the cilantro and lime juice for that fresh finishing touch.

Simplified 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.

Serving Suggestions

This curry pairs beautifully with steamed basmati rice or warm naan bread. For a healthier option, try serving it over quinoa or with a side of roasted vegetables. A dollop of plain yogurt on top can help balance the heat and add a creamy contrast.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicier and have more flavor. Just ensure they are cooked through.
Is this recipe freezer-friendly?
Yes, you can freeze the curry. Allow it to cool completely, then store it in an airtight container for up to 3 months.
What if I don't have all the spices?
You can use a pre-made curry powder mix if you're missing some spices, though the flavor will vary slightly.

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