Quick and Easy Chicken Curry for 2
Savor the warm, comforting flavors of a perfectly spiced "Quick and Easy Chicken Curry for 2," designed for busy weeknights yet packed with vibrant taste. This simple recipe combines tender chicken breast, creamy coconut milk, and a harmonious blend of curry powder, turmeric, and cumin for a rich, aromatic sauce that comes together in just 30 minutes. Fresh onion, garlic, ginger, and tomato create the perfect base, while a garnish of cilantro adds a bright, herbaceous finish. Ideal for two servings, this creamy curry pairs beautifully with fluffy steamed rice or warm flatbreads, making it a satisfying, stress-free meal for any occasion. Perfect for those seeking "easy curry recipes," "quick dinner ideas," or "coconut milk chicken curry."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 medium onion
- 2 pieces garlic cloves
- 1 inch ginger
- 1 large tomato
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh cilantro
- 0.25 cup water
Instructions
Cut the chicken breasts into bite-sized pieces. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomato.
Heat vegetable oil in a medium-sized skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, turmeric powder, and ground cumin to the skillet. Toast the spices for 30 seconds to release their aroma.
Add the diced tomato to the skillet and cook for 2-3 minutes, stirring occasionally, until the mixture forms a thick paste.
Pour in the coconut milk and water, stirring to combine. Bring the curry sauce to a gentle simmer.
Add the chicken pieces to the sauce and season with salt and black pepper. Stir to coat the chicken in the curry sauce.
Cover and let the curry simmer for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbreads of your choice.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 39.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1632 mg | 35% | |
*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.
