Curried Chicken Easy
Whip up a hearty and flavorful dinner in just 40 minutes with this "Curried Chicken Easy" recipe—a deliciously simple twist on classic curry dishes. Tender, bite-sized chicken breasts are infused with the warm, aromatic spices of curry powder, cumin, and paprika, uplifted by the richness of creamy coconut milk and a touch of tangy tomato paste. Fresh ginger and garlic add a burst of freshness, while a final squeeze of lemon juice and a sprinkle of cilantro brighten every bite. Perfect for busy weeknights, this one-pan dish is easy to prepare, yet full of bold, satisfying flavors. Serve it with fluffy steamed rice or warm naan bread to soak up the luscious sauce, making it a crowd-pleaser for the whole family. Don’t miss this quick and fuss-free recipe for your next curry craving!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 2 minced garlic cloves
- 1 teaspoon (grated) fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 1 tablespoon lemon juice
- 100 milliliters (optional for thinner sauce) water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the olive oil in a large skillet over medium heat.
Sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, and paprika. Cook the spices for 30 seconds to release their aroma.
Add the chicken pieces to the skillet and stir to coat them in the spices. Cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
Mix in the coconut milk and tomato paste. Stir well to combine the ingredients.
Season with salt and black pepper. If you prefer a thinner curry sauce, add 100 milliliters of water and mix.
Lower the heat and let the curry simmer gently for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Finish with a squeeze of lemon juice and sprinkle chopped cilantro on top for garnish.
Serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 578 mg | 12% | |
*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.
