Name: Quick Chicken Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 1 ¼ pounds boneless, skinless chicken breasts, cut into about 1-inch cubes; 1 16-ounce bag of frozen cauliflower; ½ cup frozen peas; Fresh cilantro for garnish (optional); 1 tablespoon avocado oil (or another neutral oil such as canola or vegetable oil); 2 tablespoons unsalted butter; 1 medium onion, chopped; 1 1-inch piece fresh ginger, grated; 2 cloves garlic, minced; 3 teaspoons curry powder; 3 teaspoons garam masala; ½ teaspoon cayenne pepper; 6 ounces can of tomato paste; 13.5 ounces can of light coconut milk; ½ cup chicken broth or water; ½ cup whole milk plain Greek yogurt; Rice for serving

Jump to Recipe

If you are craving something warm, comforting, and bursting with flavor, this Quick Chicken Curry Recipe is about to become your new go-to. With tender chunks of chicken enveloped in a creamy, spiced sauce that’s accented by fresh ginger, garlic, and vibrant curry powder, this dish serves up a delightful balance of spice and creaminess all in under 40 minutes. It’s perfect for busy weeknights when you want a satisfying home-cooked meal without the fuss, and it fills your kitchen with the most inviting aromas that promise a fantastic dinner ahead.

A close-up view of a large white pot filled with thick orange-brown curry sauce, mixed with chunks of light brown meat, small green peas, and pieces of cauliflower. A wooden spoon lifts a portion, showing the chunky and creamy texture of the curry, with the sauce coating each ingredient richly. The pot sits on a white marbled surface, adding brightness to the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward and accessible ingredients. Each item not only adds an essential layer to the dish’s complex flavor but also contributes to its pleasing texture and rich color. Let’s dive into the simple staples that make this homemade curry shine.

1 tablespoon avocado oil: A neutral oil perfect for browning chicken without overpowering the spices.
1 ¼ pounds boneless, skinless chicken breasts: Cut into 1-inch cubes for quick and even cooking.
2 tablespoons unsalted butter: Adds a silky richness that beautifully melds the flavors.
1 medium onion, chopped: Provides sweetness and body to the curry base.
1 1-inch piece fresh ginger, grated: Delivers a fresh, zesty kick essential for authentic curry taste.
2 cloves garlic, minced: Intensifies the savory depth of the dish.
3 teaspoons curry powder: The star spice blend defining the curry’s warm, earthy notes.
3 teaspoons garam masala: Adds a fragrant, complex layer with a hint of warmth and sweetness.
½ teaspoon cayenne pepper: Brings just the right amount of heat without overpowering.
6 ounces can of tomato paste: Enhances color and adds a subtle tangy sweetness.
13.5 ounces can of light coconut milk: Creates a creamy, luscious sauce that balances spices perfectly.
½ cup chicken broth or water: Helps to thin the sauce and build depth without diluting flavors.
1 16-ounce bag of frozen cauliflower: Adds nutrition, texture, and soaks up the delicious curry sauce.
½ cup frozen peas: Small bursts of sweetness and color to brighten every bite.
½ cup whole milk plain Greek yogurt: Stirred in at the end for cool creaminess and tang.
Fresh cilantro for garnish (optional): A fresh, herbaceous finish that elevates the dish
Rice for serving: The perfect base to soak up all that saucy goodness.

How to Make Quick Chicken Curry Recipe

Step 1: Brown the Chicken

Heat the avocado oil in a Dutch oven or large stockpot over medium heat. Add the cubed chicken and brown each side for about 2 to 3 minutes. This step locks in juices and builds a savory foundation for the curry. Once browned, move the chicken to a plate and set it aside for now.

Step 2: Sauté the Aromatics

In the same pot, melt the butter. Toss in the chopped onion and sauté for about 3 to 4 minutes until soft and translucent—this softness allows their natural sugars to come forward. Next, add the grated ginger and minced garlic, cooking for another 1 to 2 minutes until your kitchen is filled with the irresistible scent of fresh spices.

Step 3: Fry the Spices

Sprinkle in the curry powder, garam masala, and cayenne pepper over the sautéed onion mixture. Let the spices toast for a minute or two; this step is magical as it unlocks their essential oils and deepens the overall flavor profile of your curry base.

Step 4: Combine Chicken and Liquids

Return the browned chicken with its juices to the pot. Stir in the tomato paste, the creamy light coconut milk, and chicken broth or water. Mix everything thoroughly so the sauce begins to come together with a rich, thick consistency that will coat the chicken beautifully.

Step 5: Add Vegetables and Simmer

Pour in the frozen cauliflower and peas, which will soften and absorb the curry flavors as you simmer the dish, covered, on medium heat. Let it cook gently for 20 to 25 minutes until everything is heated through and the cauliflower is tender but not mushy.

Step 6: Finish with Greek Yogurt

Just before serving, stir in the plain Greek yogurt for a creamy, tangy finish that balances the spices elegantly. This addition refreshes and rounds out the dish giving it a luscious texture perfect for spooning over rice.

How to Serve Quick Chicken Curry Recipe

A white bowl filled half with white rice making the bottom layer and the top layer with thick, creamy orange curry containing chunks of brownish meat and sprinkled with small green herb bits. The bowl is placed on a colorful cloth with red, orange, yellow, and green patterns, and next to it sits a clear glass jar with water and a small white bowl in the background filled with white cottage cheese or curd. To the right is a small vase with bright orange and white flowers, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is the classic herb to sprinkle on top, adding a burst of color and a bright, herbaceous note that complements the spices wonderfully. For an extra touch, consider a squeeze of fresh lime to introduce a subtle zing that livens up every bite.

Side Dishes

Serving your Quick Chicken Curry Recipe over a bed of fluffy rice is a timeless choice, as rice absorbs the sauce beautifully and makes the perfect accomplice. For a lower-carb option, cauliflower rice works superbly well too. Additionally, a simple side of warm naan or crusty bread can help scoop up all the curry goodness, making every morsel feel indulgent.

Creative Ways to Present

For a fun twist, turn your curry into a hearty wrap using warm flatbreads or tortillas, layering the chicken curry with fresh salad greens. You can also serve it alongside roasted vegetables or pair it with a cooling cucumber raita to add extra flavor dimensions and texture diversity to your meal.

Make Ahead and Storage

Storing Leftovers

Leftover Quick Chicken Curry Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Just ensure it’s cooled completely before storing to maintain freshness and safety.

Freezing

If you want to save some for a later date, this curry freezes well without losing its texture or flavor. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for the best results.

Reheating

Reheat your Quick Chicken Curry gently on the stove over low to medium heat, stirring occasionally to avoid sticking or burning. If it thickened too much in the fridge, add a splash of water or broth to return it to the ideal consistency. Avoid microwaving straight from frozen, which can cook unevenly.

FAQs

Can I use a different cut of chicken for this curry?

Absolutely! While boneless, skinless chicken breasts are perfect for quick cooking, you can use thighs for a juicier, more tender result. Just adjust cooking times slightly to ensure they’re fully cooked through.

Is it possible to make this dish vegetarian?

Yes! Swap the chicken with hearty vegetables such as potatoes, chickpeas, or tofu. The spices and creamy coconut base will still deliver the delicious curry experience you love.

Can I use regular yogurt instead of Greek yogurt?

Regular plain yogurt works if that’s what you have on hand, but Greek yogurt gives a thicker, creamier texture that holds up well when stirred into the hot curry just before serving.

How spicy is this Quick Chicken Curry Recipe?

This curry has a mild to medium heat level thanks to the cayenne pepper. You can easily adjust the spiciness up or down by adding more or less cayenne or omitting it if you prefer a gentler flavor.

What’s the best way to make the curry sauce thicker?

If you prefer a thicker sauce, let the curry simmer uncovered for the last 5 to 10 minutes to reduce the liquid. Alternatively, you can stir in a small slurry of cornstarch mixed with water to thicken it quickly.

Final Thoughts

This Quick Chicken Curry Recipe has everything you need for a comforting, flavorful meal that comes together fast enough for busy nights but feels special enough for company. From the aromatic spices to the creamy coconut sauce and tender chicken, it’s a dish that warms the soul and delights the senses. Give it a try—you might just find this recipe becoming one of your favorite weeknight treasures.