Quick And Easy Chicken Curry Recipes

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EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

EASY CHICKEN CURRY RECIPE



Easy Chicken Curry Recipe image

When you're craving Indian food but don't have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes

Provided by Veena Azmanov

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 19

2 lb Boneless skinless chicken (Wash, drain, and cut into 2 inch pieces)
1 large Tomato (finely chopped)
2 tbsp Tomato paste
½ cup Sour cream (Or yogurt or coconut cream)
1 tbsp Lemon juice ((less if yogurt or sour cream is too sour))
2 tbsp Canola oil
1 tsp Kosher salt
½ tsp Black pepper
1 large Onion (roughly chopped)
6 large Garlic cloves
3 inch Fresh ginger
¼ cup Cilantro leaves
5 Curry leaves
2 tbsp Red chilly powder (or Paprika (med or hot))
1 tsp Cayenne pepper (mild or hot)
3 tbsp Coriander powder
1 tbsp Cumin powder
½ tsp Turmeric powder
1 tsp Garam masala

Steps:

  • Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.
  • Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
  • Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
  • Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
  • Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
  • Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.
  • Sprinkle with more chopped cilantro before you serve.

Nutrition Facts : ServingSize 174 g, Calories 194 kcal, Carbohydrate 6.2 g, Protein 23.9 g, Fat 7.9 g, SaturatedFat 1.8 g, Cholesterol 78 mg, Sodium 81 mg, Fiber 1.1 g, Sugar 2.1 g, UnsaturatedFat 6.1 g

QUICK AND EASY CHICKEN CURRY RECIPE



Quick and Easy Chicken Curry Recipe image

Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.

Provided by TheCookingFoodie

Categories     Lunch Recipes     Dinner Recipes     Christmas Recipes     Thanksgiving Recipes     Gluten-Free Recipes     Easy Recipes

Yield 5

Number Of Ingredients 13

900g (2 pounds) chicken breast
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
3/4 (180ml) water
½ teaspoon garam masala
Coriander

Steps:

  • 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.4. Serve with naan bread or rice. See other Dinner Recipes and Lunch Recipes you may like

QUICK CHICKEN CURRY



Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Categories     Main dishes

Time 15m

Number Of Ingredients 13

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  • Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
  • Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
  • Stir in chicken until warmed through, 1-2 more minutes.
  • Turn off the heat and stir in the Greek yogurt until just combined.
  • Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE



Super Simple, Super Quick Chicken Curry and Rice image

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base

Provided by Morrison

Categories     Chicken Breast

Time 30m

Yield 2 cups chicken and rice, 1-2 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast, cubed
1/2 cup uncooked long grain rice
1 -1 1/2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
1 -1 1/2 tablespoon curry powder
1/2 tablespoon dark chili powder
1/2 tablespoon minced onions (dehydrated) or 3 tablespoons onions, diced
2 tablespoons minced garlic
1/2 tablespoon crushed red pepper flakes

Steps:

  • Dissolve chicken base in hot water (skip this step if using stock).
  • Pour dissolved base/stock in 2" deep pan.
  • Add chicken to pan and place on medium-high heat.
  • Add remaining ingredients EXCEPT rice.
  • Cook chicken uncovered, stirring often to coat with spices.
  • Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
  • Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
  • When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2

EASY CHICKEN CURRY



Easy Chicken Curry image

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Provided by Nagi

Categories     Mains

Time 28m

Number Of Ingredients 11

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

Steps:

  • Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
  • Add chicken and cook until it it changes from pink to white.
  • Add curry powder and cook for 2 minutes.
  • Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
  • Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
  • Serve over rice, noodles or mashed potato!

Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

QUICK AND EASY CHICKEN CURRY FOR 2



Quick and Easy Chicken Curry for 2 image

Make and share this Quick and Easy Chicken Curry for 2 recipe from Food.com.

Provided by Chef Dudo

Categories     Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 onion, diced
1 tablespoon oil
2 chicken breasts, diced
1/8 teaspoon chili powder
2 teaspoons curry powder
1 chicken bouillon cubes or 1 vegetable stock cube
2 tablespoons tomato puree
1/4 teaspoon sugar
4 tablespoons water
1/2 lb spinach

Steps:

  • Saute the onion in the oil for 2-3 minutes.
  • Add chicken breast and fry for 2-3 minutes.
  • Add all other ingredients except the spinach and simmer for 10 minutes.
  • Add a little water if it is too dry.
  • Stir in the spinach, cook for 2 minutes.

Nutrition Facts : Calories 379.1, Fat 21.3, SaturatedFat 5, Cholesterol 93.1, Sodium 562.1, Carbohydrate 13.2, Fiber 4.3, Sugar 4.5, Protein 34.9

EASY CHICKEN CURRY



Easy chicken curry image

This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 12

500 g (1lb) boneless chicken thighs
2 tbsp plain yogurt
1 tbsp spices (any combination of coriander, cumin, cardamom, chilli, turmeric or Garam Masala.)
1 onion (finely chopped )
4 garlic cloves (crushed )
1 tsp ginger (crushed )
1 tbsp spices (The same mixture you used for the marinade )
1 cup tomato Passata ((or use 1 can chopped/crushed tomatoes) )
1 tsp salt
½ tsp pepper
pinch of sugar
1 cup cream

Steps:

  • Chop the chicken into bite-size chunks and place in a mixing bowl.
  • Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
  • Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
  • In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
  • Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
  • Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
  • Add the remaining spices and cook for 1 minute then pour in the tomatoes.
  • Bring to a simmer then season with salt, pepper and sugar.
  • Add the chicken back in to the sauce and pour in the cream.
  • Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
  • Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 114 mg, Sodium 760 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES



Quick and Easy Curry Chicken Salad for Lunches image

Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!

Provided by Stirs and Stripes

Categories     Chicken Salad

Time 15m

Yield 6

Number Of Ingredients 10

½ cup plain yogurt
¼ cup mayonnaise
1 tablespoon curry powder
½ pound shredded cooked chicken breast
1 medium apple, peeled and diced
2 stalks celery, diced
1 stalk green onion, finely chopped, or more to taste
½ cup sliced almonds
¼ cup raisins
salt and ground black pepper to taste

Steps:

  • Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
  • Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g

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