Chicken Curry in a Hurry
Whip up a flavorful weeknight dinner in just 30 minutes with this irresistibly fragrant "Chicken Curry in a Hurry." Tender, bite-sized pieces of boneless chicken thighs are simmered in a luscious, spiced coconut tomato sauce infused with curry powder, cumin, and coriander. This easy chicken curry recipe delivers bold flavors without the long cook times—perfect for busy cooks seeking comfort food with a punch. With minimal prep and pantry-friendly ingredients like canned tomatoes and coconut milk, this dish pairs beautifully with steamed basmati rice or warm naan for a complete and satisfying meal. Don’t forget a sprinkle of fresh cilantro for a vibrant, herby finish! Your search for a quick, homemade curry ends here.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 14 oz diced tomatoes (canned)
- 13.5 oz coconut milk (canned)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional for garnish)
- 4 servings cooked basmati rice or naan (optional, for serving)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger and cook for another 1 minute, until fragrant.
Sprinkle in the curry powder, ground cumin, and ground coriander. Stir well to coat the onions and release the spices' aroma, about 1 minute.
Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
Pour in the canned diced tomatoes and coconut milk. Stir to combine, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
Serve the chicken curry hot, garnished with fresh cilantro if desired, alongside cooked basmati rice or naan.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
