Curry in a Hurry
Ready in just 30 minutes, "Curry in a Hurry" is your go-to recipe for a quick, comforting, and flavor-packed meal that's perfect for busy weeknights. Succulent pieces of chicken are simmered in a rich, creamy sauce made with aromatic spices, coconut milk, and tangy diced tomatoes. This easy curry recipe combines pantry staples like curry powder, cumin, and coriander with the bold flavors of fresh ginger and garlic for a dish that's both accessible and deeply satisfying. Serve it over fluffy rice and finish with a bright sprinkle of fresh cilantro and a squeeze of lemon for a burst of freshness. Whether you're a curry pro or new to making Indian-inspired recipes, "Curry in a Hurry" is a simple, fuss-free way to bring bold flavors to your table in record time. Perfect for meal prep, leftovers, or crowd-pleasing dinners, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams boneless chicken breasts (or thighs)
- 400 milliliters coconut milk
- 400 grams canned diced tomatoes
- 1 large onion
- 1 inch ginger
- 3 whole garlic cloves
- 2 tablespoons olive oil (or any cooking oil)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (for garnish)
- 1 tablespoon lemon juice
- 2 cups rice (optional, for serving)
Instructions
Dice the chicken into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and paprika. Cook for 30 seconds to bloom the spices.
Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the canned diced tomatoes and coconut milk. Stir well to combine and bring to a gentle simmer.
Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the lemon juice and adjust the seasoning if needed.
Serve hot over rice, if desired, and garnish with fresh cilantro leaves.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7412 mg | 322% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 50.3 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3120 mg | 66% | |
*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.
