Dinner in a Hurry Curry
Transform your busy weeknight into a flavorful escape with "Dinner in a Hurry Curry," a vibrant 30-minute recipe that's big on taste and short on prep time! This creamy chicken curry combines tender, bite-sized chicken thighs with a harmonious blend of curry powder, cumin, and coriander for a rich, aromatic base. Coconut milk adds a luscious creaminess, while diced tomatoes and a burst of sweetness from frozen peas create a balanced medley of flavors. Finished with a zing of lime juice and fresh cilantro, this one-pan wonder pairs perfectly with fluffy rice or warm naan bread. Quick, comforting, and packed with bold spices, this easy-to-make curry is guaranteed to become a weeknight favorite. Ideal for family meals or meal prep, it's a delicious solution for dinner in a hurry!
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Recipe Information
Ingredients
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 cup canned coconut milk
- 1 cup diced tomatoes (canned or fresh)
- 1 cup frozen peas
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 servings cooked rice or naan bread for serving
Instructions
Heat a large skillet or sauté pan over medium-high heat and add the cooking oil.
Sauté the chopped onion for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan, stirring for 1-2 minutes until fragrant.
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until browned on the outside.
Sprinkle the curry powder, ground cumin, ground coriander, and salt over the chicken, stirring to coat evenly with the spices.
Pour in the coconut milk and diced tomatoes, stirring to combine.
Bring the mixture to a simmer, reduce the heat to medium-low, and let cook for 10 minutes, stirring occasionally.
Add the frozen peas to the curry and cook for another 2-3 minutes until heated through.
Stir in the lime juice and half of the chopped cilantro.
Serve the curry hot over cooked rice or with naan bread. Garnish with the remaining cilantro and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 709 mg | 15% | |
*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.
