Easy Chicken Curry Recipe (30 Minutes!) - The Food Charlatan

spoon lifting indian chicken curry from plate

indian chicken curry on rice with jalapeno and roti

wooden bowl of easy chicken curry with spoon

I’ve found a hack to making the most delicious Indian Chicken Curry in just 30 minutes! I love this recipe because it has all those warm spicy Indian flavors, but there are only two spice blends called for (yellow curry and garam masala). The curry sauce has a great depth of flavor, and it’s so easy to make. Perfect for a weeknight!

easy curry recipe in a wooden bowl topped with red onion and jalapeno

The other sidereal day it was tranquillity, much excessively hushed, and I knew I was in trouble. When you have a two-year-old, you don ’ thyroxine know where he is, you can ’ deoxythymidine monophosphate remember precisely the last time you saw him, AND it ’ s quiet enough to hear a trap drop, you know only two things are potential : either your child is dead, or he ’ mho ABOUT to be dead when you find out any he ’ sulfur been up to .

Reading: Easy Chicken Curry Recipe (30 Minutes!) – The Food Charlatan

Those few moments that it takes you to search the house are filled with fear and anxiety. The eerie muteness echoes in your brain as you berate yourself : “ What was I THINKING leaving him alone this farseeing ? ? ” What am I going to find, and how long will it take to clean up ? Is it toothpaste smeared all over the girlfriend ’ sulfur hairbrushes again ? An entire wheel of toilet composition unraveled in the toilet ? Legos on fire in the toaster ? What is itttttt

I last found him. He was sitting on the shock in the kyd ’ s messy bedroom, toys everywhere, holding a bottle of Windex and endlessly spraying his entire bottom half while gleefully squealing, “ Feet ! foot ! foot ! ” And his feet were indeed soaked .
I saw a meme the early day that said having a 2-year-old is like having a blender without the top on running in your house at all times. It ’ sulfur 100 % accurate .

Table of Contents

Easy Chicken Curry

Welcome to your raw darling weeknight dinner ! This chicken curry is done in 30 minutes, for real number. That is, if you don ’ thymine notice your kids Windexing themselves. Or you don ’ t get sucked into meme land on Instagram. Or distracted by an episode of Kim ’ s Convenience. ( Have you watched that prove even ? ? so FUNNY. ) But barring distractions, it should be about 30 minutes ! Who wants to spend all day in the kitchen ?

I love this recipe. not precisely like, LOVE. There is a secret hack that amplifies those dress flavors we all love, and it takes 2 minutes : we ’ re going to toast the spices in a dry pan on the stove to wake up their flavors. It is sol easy and makes this curry wholly next level ! ! The sauce is rich from the coconut milk and the chicken is decent and affectionate. Perfect chief cup of tea to go with the Roti recipe I updated last week !

How many types of curry are there?

therefore many ! “ Curry ” is truly just a sauce or gravy seasoned with a combination of dried spices. It ’ s indeed simple that it makes smell that tons of countries have their own interpretation. We ’ ve got red green or jaundiced curry in Thailand, japanese Curry, or indonesian curry. There are celebrated curries from Jamaica, Trinidad, and versatile regional curries from all over Africa and the Middle East excessively. YOU get a curry, and YOU get a dress ! Like Oprah style you know ? ?

I think the most well-known curries throughout the earth are indian curries though ( hello can anyone say Chicken Tikka. ) today ’ second recipe takes inspiration from indian spices. All you need is yellow curry powder and garam masala. And all this other stuff :

Ingredients for Easy Chicken Curry

here ’ sulfur everything you ’ re going to need ! Super simpleton .

yellow curry powder
garam masala
chicken breast or thighs
kosher salt
coconut milk
olive oil
onion

jalapeno
garlic
ginger
fresh lemon juice
chicken broth
cornstarch
cilantro

How to make Easy Chicken Curry

All you weeknight dinner makers ( it me, it me ) are going to love just how debauched this curry comes together. here is a quick overview ! More details below .

Toast spices
Chop & season chicken breasts
Cover chicken with coconut milk to marinate a few minutes
Chop & cook onion, jalapeno, and ginger/garlic
Add lemon juice, add chicken in coconut milk, add broth
Thicken sauce & simmer. Then EAT!

See how easy this is ? ? We are talking 30 minutes soap my friends. Let ’ s get into the details !

First things first base, chop up your chicken. You can use wimp front, chicken second joint, whatever your fiddling heart desires. Breast is what I normally have lurking in the deep-freeze so I picked that .
adjacent gather up your spices. We are using scandalmongering curry, garam masala, and cayenne pepper for a lil kick. You can omit or adjust the cayenne. Match the come you add to the decibel level of ailment you will get from children. At least that ’ s how I normally measure cayenne .

What is yellow curry powder?

yellow curry is a spice blend that normally has cumin, coriander, turmeric, fenugreek, garlic, and several early spices. Since it is a zest blend, every stigmatize is going to be different ! They are normally not ace hot. scandalmongering curry pulls in all those delightful indian spices that are not-so-common, so that you don ’ t have to buy 14 bottles in the zest aisle .

What is garam masala?

Garam masala is another blend of indian spices that is a little more sweet than dress powder. It is warmly and down-to-earth, with spices like cinnamon, pepper, cardamom, and mace ( which is kind of like nutmeg. ) It does a great job intensify and sweetening the flavor of our curry, and balances out the yellow curry perfectly .

And here is where the veridical magic trick happens. Dump all those spices straight into the DRY pan you are using for your curry, and toast them for a couple minutes on metier estrus. I ’ m telling you, this footfall is a game record changer ! ! I got this idea from a Jamie Oliver record I have, his recipe was for vegetable curry and this was his hack for bringing out lots of spirit for a meatless dish. Well guess what, we are bringing out the spirit AND using chicken, indeed boom spirit there you go. not only does it amp up the spirit, toasting increases the spices ability to permeate the early ingredients in the dish .

Add HALF of the zest mixture to your chopped chicken and stir it all together. Don ’ t forget to salt it first base. There is no need to toast the salt, by the way. Salt ain ’ t no spice ! It ’ s a mineral ! Who always hear of toasting minerals ! ; )

next up, add a can of coconut milk to your chicken and set aside. We ’ rhenium going to let that seat and marinade for a hot moment while we prep and cook our veggies .
Garlic and ginger are best friends constantly and absolutely made for curry. I would argue that you can ’ metric ton even have a decent dress without ginger and garlic. We should just call it Gingarlic. Garlinger. They were meant to be .

Smash your garlic, skin, mince. You know about peeling pep with a spoon correct ? PUT THE VEGETABLE PEELER DOWN. ( random side note, anyone however listen to Fiona Apple ? She has a song called “ Fetch the Bolt Cutters ” except I thought the lyrics said, “ Vegetable cutters. ” Yeah. I ’ m a flair. )

Chop up that onion and cayenne and heat up your pan. Don ’ deoxythymidine monophosphate add the seeds unless you like a lot of spice !

Saute the onion and cayenne, and add in the stay of the crispen spices. Add in the ginger and garlic after a few minutes, then a compress of lemon to brighten up those flavors !
Once it ’ s all toasty and smells heavenly, add in your marinade wimp .

Add in some chicken broth besides, and then after simmering a while, thicken the whole thing with a quick cornstarch slurry. This fair means dissolving some cornstarch in a minimal amount of cold water and adding to the dress. It thickens up right away .
then add in handful of coriander ( if you know what ’ s good for you ) and FEAST ! Make Roti Bread or Homemade Naan to go with it, heavennnnn ! ! !

What is curry sauce made of?

As you can see from the how-to, basically curry is spices blend with melted and thickened. The ingredients are about as varied and unique as the many different places they come from. This one is just coconut milk and spices thickened with a cornstarch slurry, alike to an amerind Korma. early curry types combine yogurt and tomatoes, respective stewed greens or vegetables, and many involve some type of red or green chili or chili spread to amp up the spiciness tied. We ’ rhenium keeping things simple for this recipe .

Is Chicken Curry healthy?

That ’ s the golden question international relations and security network ’ t it ? And the answer ? possibly. hour angle ! Chicken curry can be as healthy or unhealthy as you like, depending on the ingredients used ! Today ’ s Chicken Curry recipe is reasonably goodly : by and large lean chicken breast protein with some healthy fats from the coconut milk. As with most foods, helping size is key. Serve this dress over some rice ( or try Cauliflower Rice for a low carb choice ! ) and with some vegetable sides, and you have yourself a wholly goodly dinner ! here are some other ideas :

What to serve with Chicken Curry

How to store Chicken Curry (How long can Chicken curry be refrigerated?)

One nice thing about Chicken Curry is that the flavors are even better the future day ! ( Which means it ’ s a great make ahead meal if you ’ re short on time. ) Toss it in a repositing container with a hat that seals and delay til it cools wholly before putting it in the refrigerator. Eat within 2-4 days ! Zap it in the microwave to reheat. Or to reheat the hale smasher, add the entire amount to a saucepan on the stave, cover with a eyelid and warmly on low estrus, stirring much .

More good news about this wimp curry : it freezes beautifully ! Simply add the curry to a deep-freeze friendly container or ziplock cup of tea, wait til it is wholly cooled, and then pop it in the deep-freeze where it will stay good for up to two months. Thaw it in the electric refrigerator for 24 hours and then follow the same reheat instructions above. Or populate life on the edge like me and add the whole freeze multitude to a pan with a few tablespoons of water and heat superintendent humble and slow .

That ’ s a wrap ! I hope you get to try this warm dress recipe soon ! There is badly nothing better. here are some more dinner ideas !

More curry recipes you are going to love!

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Easy Chicken Curry Recipe

Ingredients

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2 tablespoons chicken curry gunpowder
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1 & 1/2 teaspoons garam masala
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1/4 teaspoon cayenne capsicum, more or less to taste
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1 & 1/2 pounds chicken breast, chop
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1 teaspoon kosher salt
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1 13-ounce can coconut milk
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3 tablespoons olive vegetable oil
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1 medium onion, chop
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1 cayenne, seeded and chopped
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1 tablespoon garlic, smashed and minced
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1 tablespoon ginger, peeled and then minced
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1 tablespoon fresh lemon juice, about half a lemon
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1 cup chicken broth *
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1 tablespoon cornstarch
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2 tablespoons cold water
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1/2 cup

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coriander, chop

Instructions

In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don’t walk away and let it burn. Continually stir the dry spices so they don’t scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
Open the can of coconut milk and dump it on the chicken. We’re going to let it marinate for a hot minute while we chop our veggies.
Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you’re in a rush) Peel the ginger with a spoon (it’s the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
Add 1 tablespoon lemon juice to the pan (about half a lemon).
Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it’s cooked. Once the chicken is cooked, remove from heat immediately so that it doesn’t get overcooked and tough.
Chop about 1/2 cup of cilantro and stir into the curry.
Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti

Notes

* I used 1 cup water and 1 teaspoon Better Than Bouillon Chicken Base. I love that stuff. thus easy to keep on hand in the electric refrigerator .

Nutrition

Calories:

340

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Polyunsaturated Fat:

Monounsaturated Fat:

Trans Fat:

Cholesterol:

Sodium:

674

Potassium:

669

Fiber:

Sugar:

Vitamin A:

170

Vitamin C:

Calcium:

Iron: