Quick Simple Chicken Curry
Whip up a flavorful and comforting meal in no time with this Quick Simple Chicken Curry, a perfect recipe for busy weeknights! Bursting with aromatic spices like cumin, garam masala, and coriander, this dish comes together in just 40 minutes, including prep time. Tender chunks of chicken are simmered in a rich, creamy sauce made with coconut milk or yogurt, balanced by the tangy sweetness of fresh tomatoes and the warmth of sautéed onions. This one-pan curry is ideal for serving over steamed rice or alongside naan, making it a versatile option for an easy yet satisfying dinner. Whether you're new to cooking curry or looking for a quick staple recipe, this dish delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 500 grams Chicken breasts (boneless, skinless)
- 1 medium Onion
- 2 medium Tomatoes
- 3 Garlic cloves
- 1 inch Ginger
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 200 ml Coconut milk or plain yogurt
- 2 tablespoons Fresh cilantro
- 100 ml Water
Instructions
Start by dicing the chicken breasts into bite-sized pieces. Finely chop the onion, tomatoes, garlic, and ginger. Set them aside.
Heat the cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the chopped onions to the pan and sauté until they become golden brown, about 5-7 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes, coriander powder, turmeric powder, ground cumin, garam masala, and red chili powder (if using). Cook the mixture for 5 minutes, stirring occasionally, until the tomatoes soften and the spices are well incorporated.
Add the diced chicken to the pan. Stir to coat the chicken in the spice mixture, then cook for 5 minutes, stirring occasionally.
Pour in the coconut milk or plain yogurt along with the water. Stir well and bring the curry to a simmer.
Cover the pan and let it cook for 10-12 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure even cooking and prevent sticking.
Season the curry with salt according to taste. Adjust the consistency by adding more water if needed.
Garnish with fresh cilantro before serving. Serve the chicken curry hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.2 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 254 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2952 mg | 63% | |
*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.
