Quick Chicken Curry
If you’re in search of a quick and satisfying meal that bursts with flavor, this Quick Chicken Curry is your answer! Perfect for busy weeknights, this dish is not only easy to prepare but also a fantastic way to use leftover chicken. Bursting with the warm spices of ginger and curry powder, complemented by a creamy coconut base, each bite feels like a comforting embrace. Whether you’re cooking for your family or hosting friends, this curry is sure to impress everyone at the table.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 ¼ pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 medium onion
- 1 1-inch piece fresh ginger
- 2 cloves garlic
- 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
- 1 16-ounce bag of frozen cauliflower
- ½ cup frozen peas
- ½ cup plain Greek yogurt
Instructions
- In a Dutch oven over medium heat, add oil and brown the chicken pieces for 2-3 minutes per side. Remove and set aside.
- In the same pot, melt butter and sauté chopped onion for 3-4 minutes until soft. Add grated ginger and minced garlic; cook for another minute.
- Stir in curry powder, garam masala, and cayenne pepper; cook for 1 minute until fragrant.
- Return the chicken to the pot along with tomato paste, coconut milk, and broth or water; stir well.
- Add frozen cauliflower and peas; cover and simmer for 20-25 minutes until heated through.
- Before serving, stir in Greek yogurt for creaminess.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Find it online: https://quickwithemma.com/quick-chicken-curry/