Quick Chicken Curry
There’s something magical about a warm bowl of chicken curry that warms the heart and fills the belly. This Quick Chicken Curry is not just a meal; it’s an experience that brings everyone together around the table. With its vibrant spices and creamy coconut base, this dish is as comforting as it is easy to make. Perfect for weeknight dinners, it’s packed with flavor and ready in 30 minutes or less. Let’s dive into how to whip up this delightful dish!
Why It’s Crowd-Pleasing
One of the best things about Quick Chicken Curry is its universal appeal. The creamy coconut milk balances the spices perfectly, making it suitable for all palates, even those who might shy away from heat. The tender chunks of chicken, paired with the hearty vegetables, create a satisfying dish that feels indulgent without being overly complicated. Plus, it’s incredibly customizable! Whether served over rice or alongside warm naan, this curry will have everyone asking for seconds.
Shopping List
- 1 tablespoon avocado oil (or canola/vegetable oil)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1-inch piece fresh ginger, grated
- 2 cloves garlic, minced
- 3 teaspoons curry powder
- 3 teaspoons garam masala
- 1 teaspoon cayenne pepper (adjust to taste)
- 6 ounces tomato paste
- 13.5 ounces can of light coconut milk
- 1 cup chicken broth or water
- 1 (16-ounce) bag of frozen cauliflower
- 1 cup frozen peas
- ½ cup whole milk plain Greek yogurt
- Fresh cilantro for garnish (optional)
- Rice for serving
Gear Checklist
- Large skillet or saucepan: For sautéing and simmering the curry.
- Cutting board and sharp knife: To chop the vegetables and chicken.
- Measuring spoons: For precise ingredient measurements.
- Spatula or wooden spoon: To stir and combine the ingredients.
- Serving bowls: For serving the curry and rice.
Directions: Quick Chicken Curry
Step 1: Sauté the Chicken
Heat the avocado oil in a large skillet over medium heat. Once hot, add the cubed chicken breasts, seasoning them lightly with salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Cook the Aromatics
In the same skillet, add the unsalted butter. Once melted, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Step 3: Spice It Up
Add the curry powder, garam masala, and cayenne pepper to the skillet. Stir well to combine and cook for another minute to toast the spices.
Step 4: Create the Base
Stir in the tomato paste, mixing thoroughly. Then, pour in the coconut milk and chicken broth (or water). Stir until everything is well combined and simmer the mixture for about 5 minutes.
Step 5: Add the Veggies
Incorporate the frozen cauliflower and peas into the curry. Stir gently and allow to simmer for another 5 minutes, or until the vegetables are heated through and tender.
Step 6: Finish the Curry
Return the cooked chicken to the skillet, stirring to combine. Remove from heat and mix in the Greek yogurt for a creamy finish. Taste and adjust seasoning if necessary.
Step 7: Serve It Up
Serve the Quick Chicken Curry over cooked rice and garnish with fresh cilantro if desired. Enjoy your delightful meal!
No-Store Runs Needed
- This recipe is great for using pantry staples like curry powder, tomato paste, and coconut milk.
- Frozen vegetables, like cauliflower and peas, can be found in almost any freezer section, making them easy to keep on hand.
- Keep a few basic spices and chicken broth in your pantry, and you’ll be ready to whip this up anytime.
Frequent Missteps to Avoid
- Overcooking the chicken: Make sure to remove the chicken from the skillet once it’s cooked through to avoid dryness.
- Skipping the toasting of spices: This step enhances their flavor and aroma, so don’t rush through it!
- Using too much heat: Adjust the cayenne pepper to your preference, especially if serving to kids or those sensitive to spice.
- Not incorporating the yogurt off the heat: Adding yogurt to a hot pan can cause it to curdle, so mix it in after removing from the heat.
Prep Ahead & Store
This Quick Chicken Curry can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove until heated through. You can also freeze the curry for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Handy Q&A
Can I use a different protein instead of chicken?
Absolutely! You can substitute the chicken with shrimp, tofu, or even chickpeas for a vegetarian option. Cooking times may vary, so adjust accordingly.
What if I don’t have coconut milk?
If you don’t have coconut milk on hand, you can use heavy cream or plain yogurt for a different texture. Just keep in mind the flavor will change slightly, but it will still be delicious.
Can I make this curry spicier?
Yes! You can increase the amount of cayenne pepper or add in some chopped fresh chili peppers for extra heat. Just be sure to taste as you go!
What should I serve with this Quick Chicken Curry?
This curry pairs wonderfully with basmati rice, naan, or even quinoa for a nutritious twist. A side of fresh salad or roasted vegetables also complements the dish beautifully.
What to Make After This
The Last Word
Quick Chicken Curry is a testament to the beauty of simple cooking. With just a handful of ingredients and a bit of time, you can create a dish that is bursting with flavor and perfect for any occasion. Whether it’s a busy weeknight or a cozy weekend, this curry is sure to impress. Gather your ingredients, follow the steps, and enjoy the delightful aromas that fill your kitchen. Happy cooking!
Quick Chicken Curry
Ingredients
Equipment
Method
- Heat the avocado oil in a large skillet over medium heat. Once hot, add the cubed chicken breasts, seasoning them lightly with salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the unsalted butter. Once melted, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, garam masala, and cayenne pepper to the skillet. Stir well to combine and cook for another minute to toast the spices.
- Stir in the tomato paste, mixing thoroughly. Then, pour in the coconut milk and chicken broth (or water). Stir until everything is well combined and simmer the mixture for about 5 minutes.
- Incorporate the frozen cauliflower and peas into the curry. Stir gently and allow to simmer for another 5 minutes, or until the vegetables are heated through and tender.
- Return the cooked chicken to the skillet, stirring to combine. Remove from heat and mix in the Greek yogurt for a creamy finish. Taste and adjust seasoning if necessary.
- Serve the Quick Chicken Curry over cooked rice and garnish with fresh cilantro if desired. Enjoy your delightful meal!
Notes
- This recipe is great for using pantry staples like curry powder, tomato paste, and coconut milk.
- Frozen vegetables, like cauliflower and peas, can be found in almost any freezer section, making them easy to keep on hand.
- Keep a few basic spices and chicken broth in your pantry, and you’ll be ready to whip this up anytime.
