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Quick Chicken Curry Recipe

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★★★★

4 from 40 reviews

This Quick Chicken Curry is a flavorful and creamy dish featuring tender chicken simmered in a rich blend of spices, tomato paste, and coconut milk. Enhanced with cauliflower and peas, and finished with Greek yogurt for a tangy touch, this curry is perfect for a comforting weeknight meal that comes together in just 40 minutes.

Ingredients

Scale

Protein and Vegetables

  • 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)

Oils and Fats

  • 1 tablespoon avocado oil (or another neutral oil such as canola or vegetable oil)
  • 2 tablespoons unsalted butter

Spices and Flavorings

  • 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

Liquids and Dairy

  • 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

Serving

  • Rice for serving

Instructions

  1. Brown the Chicken: In a Dutch oven or stockpot over medium heat, heat the avocado oil. Add the cubed chicken and brown each side for about 2-3 minutes until golden. Remove the chicken and transfer it to a plate.
  2. Sauté Aromatics: In the same pot, melt the unsalted butter. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
  3. Toast Spices: Sprinkle the curry powder, garam masala, and cayenne pepper over the onions and cook for 1-2 minutes to release their aromas and flavors.
  4. Combine Ingredients: Return the browned chicken and any collected juices back to the pot. Stir in the tomato paste, light coconut milk, and chicken broth or water. Mix everything well to combine.
  5. Add Vegetables and Simmer: Add the frozen cauliflower and peas. Cover the pot and bring the mixture to a simmer over medium heat. Let it cook for 20-25 minutes until the vegetables are heated through and chicken is cooked completely.
  6. Finish with Yogurt: Just before serving, stir in the whole milk plain Greek yogurt to add creaminess and a slight tang to the curry.
  7. Garnish and Serve: Sprinkle with minced fresh cilantro if desired. Serve the curry hot over cooked rice for a complete meal.

Notes

  • You can substitute chicken broth with water if preferred, but broth adds more flavor.
  • Adjust cayenne pepper to control the heat level according to your taste.
  • For a dairy-free variation, omit the Greek yogurt or use a coconut milk yogurt alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use a heavy-bottomed pot such as a Dutch oven to prevent burning and allow even cooking.

Keywords: chicken curry, quick curry recipe, stovetop curry, Indian chicken recipe, creamy chicken curry, easy dinner, weeknight meal

Find it online: https://foodiecara.com/quick-chicken-curry-recipe/