Hurry Curry Chicken
Bursting with bold flavors and vibrant spices, Hurry Curry Chicken is the ultimate one-pot meal for busy weeknights. Made with tender bites of boneless, skinless chicken thighs simmered in a rich, creamy coconut milk sauce infused with curry powder, cumin, turmeric, and a touch of cayenne for gentle heat, this recipe brings comforting warmth to the table in just 40 minutes. Aromatic ingredients like sautéed onion, garlic, and ginger add depth, while diced tomatoes and freshly squeezed lime juice balance the dish with brightness. Served over fluffy basmati rice and garnished with fresh cilantro, this satisfying curry is as quick to prepare as it is delicious. Perfect for fans of easy chicken curry recipes, it promises a flavor-packed dinner with minimal effort.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper
- 1 can (13.5 oz) coconut milk
- 0.5 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro
- 1 whole lime
- 4 cups cooked basmati rice
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Cut the chicken thighs into bite-sized pieces and season them with a pinch of salt and pepper.
Add the chicken to the skillet, cooking for 5-7 minutes until browned on all sides. Remove the chicken and set aside.
Dice the onion, mince the garlic, and grate the ginger. Add them to the same skillet and sauté for 3-4 minutes until softened and fragrant.
Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine.
Return the chicken to the skillet and simmer the curry for 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
Season the curry with salt and black pepper, tasting and adjusting as needed.
Chop the fresh cilantro and stir it into the curry. Squeeze the juice of one lime over the dish for a burst of brightness.
Serve the Hurry Curry Chicken over cooked basmati rice, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 11.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 804 mg | 17% | |
*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.
