Curry Chicken Fast Easy
Perfect for busy weeknights, this "Curry Chicken Fast Easy" recipe delivers bold, comforting flavors in just 30 minutes! Featuring tender bite-sized pieces of chicken breast simmered in a rich, velvety sauce made from aromatic curry powder, creamy coconut milk, and tangy tomato paste, this dish strikes the perfect balance of spice and creaminess. Fresh garlic, ginger, and onion form the flavorful base, while a sprinkle of cilantro as garnish adds a bright, herby finish. Best served over fluffy white rice, this quick curry recipe is both simple and satisfying, making it a go-to for family dinners or meal prep. With its minimal prep time and pantry-friendly ingredients, this easy chicken curry is a must-try for lovers of bold and hearty meals.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons curry powder
- 400 milliliters coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 4 servings cooked white rice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
In a large skillet or pot, heat the vegetable oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
Sprinkle the curry powder over the onions, garlic, and ginger, and stir well to coat everything evenly.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-6 minutes until the chicken is lightly browned.
Stir in the tomato paste and mix well, ensuring the chicken is fully coated.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Remove from heat and garnish with freshly chopped cilantro.
Serve the curry chicken hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.3 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 583 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.
