Print

Quick Chicken Curry Recipe

Print Recipe

★★★★

4 from 283 reviews

This Quick Chicken Curry is a flavorful and comforting dish made with tender chicken breast simmered in a rich, aromatic coconut milk sauce infused with curry spices, ginger, and garlic. Enhanced with cauliflower and peas for added nutrition, and finished with creamy Greek yogurt and fresh cilantro, this recipe serves as a wholesome and satisfying meal perfect for a family dinner in just 40 minutes.

Ingredients

Scale

Protein

  • 1 ¼ pounds boneless, skinless chicken breasts, cut into about 1-inch cubes

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 1 1-inch piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 16-ounce bag of frozen cauliflower
  • ½ cup frozen peas

Spices

  • 3 teaspoons curry powder
  • 3 teaspoons garam masala
  • ½ teaspoon cayenne pepper

Liquids & Fats

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

Garnish & Serving

  • Fresh cilantro for garnish (optional)
  • 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 breasts and brown them for about 2-3 minutes per side until golden. Remove the chicken and transfer it to a plate to set aside.
  2. Sauté onions and aromatics: In the same pot, melt the unsalted butter. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
  3. Toast the spices: Sprinkle the curry powder, garam masala, and cayenne pepper over the onion mixture. Fry the spices for about 1-2 minutes to release their aroma and deepen the flavor.
  4. Add liquids and chicken: Return the browned chicken and any accumulated juices to the pot. Stir in the tomato paste, light coconut milk, and chicken broth or water, mixing everything until well combined.
  5. Simmer with vegetables: Add the frozen cauliflower and peas to the curry. Cover the pot and bring to a simmer over medium heat. Let it cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Finish with yogurt: Just before serving, stir in the whole milk plain Greek yogurt to add creaminess and balance the spices.
  7. Garnish and serve: Sprinkle freshly minced cilantro over the curry if desired, and serve hot over cooked rice for a complete meal.

Notes

  • You can substitute chicken broth with water for a lighter version.
  • Adjust cayenne pepper to your preferred spice level.
  • Greek yogurt adds creaminess but can be replaced with coconut cream for a dairy-free option.
  • If using fresh vegetables instead of frozen, reduce simmering time accordingly.
  • Serve with basmati or jasmine rice for an authentic meal.

Keywords: chicken curry, quick curry recipe, stovetop chicken curry, coconut milk curry, Indian chicken curry, easy dinner recipe

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