Why You’ll Love This Recipe
- Speedy Preparation: This recipe is designed for those busy nights when you want a home-cooked meal without spending hours in the kitchen.
- Bold Flavors: The combination of spices and aromatics creates a depth of flavor that is both comforting and exciting.
- Nutritious and Satisfying: Packed with protein and vegetables, this curry is both filling and nourishing.
Ingredients
- 1 tablespoon avocado oil (or another neutral oil such as canola or vegetable oil)
- 1¼ pounds boneless, skinless chicken breasts, cut into approximately 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
- ½ teaspoon cayenne pepper
- 6 ounces tomato paste
- 13.5 ounces light coconut milk
- ½ cup chicken broth or water
- 16-ounce bag of frozen cauliflower
- ½ cup frozen peas
- ½ cup whole milk plain Greek yogurt
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Brown the Chicken: In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken cubes and brown them on all sides. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, melt the butter. Add the chopped onion and sauté until soft and translucent. Stir in the grated ginger and minced garlic, cooking until fragrant.
- Cook Spices: Sprinkle in the curry powder, garam masala, and cayenne pepper. Stir continuously for about a minute to toast the spices.
- Combine Ingredients: Add the tomato paste, coconut milk, and chicken broth or water to the pot, stirring to combine. Return the browned chicken to the pot.
- Add Vegetables: Stir in the frozen cauliflower and peas. Bring the mixture to a simmer and cook until the chicken is cooked through and the vegetables are tender.
- Finish the Curry: Remove the pot from heat and stir in the Greek yogurt until the sauce is smooth and creamy.
- Serve: Garnish with fresh cilantro if desired, and serve over cooked rice.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 5 minutes
- Cooking Time: 35 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Substitute the chicken with a can of drained and rinsed chickpeas for a hearty vegetarian version.
- Different Vegetables: Feel free to add or substitute vegetables such as diced carrots, cubed potatoes, cherry tomatoes, or spinach.
- Adjusting Spice Level: Modify the amount of cayenne pepper to make the curry milder or spicier according to your preference.
Storage/Reheating
- Storage: Allow the curry to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave in 1-minute increments until hot, or warm on the stovetop over medium heat until heated through.
FAQs
What type of curry powder should I use?
Use your favorite yellow curry powder or a combination of curry spices such as garam masala.
Can I use fresh vegetables instead of frozen?
Yes, fresh cauliflower and peas can be used. They may require a slightly longer cooking time to become tender.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Can I make this dairy-free?
To make this recipe dairy-free, substitute the butter with oil and use a non-dairy yogurt alternative.
How can I make the curry creamier?
For a creamier texture, use full-fat coconut milk instead of light coconut milk.
Can I freeze the leftovers?
Yes, this curry freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with this curry besides rice?
This curry pairs well with naan bread, quinoa, or cauliflower rice for a low-carb option.
How can I add more protein to this dish?
Adding chickpeas or lentils can increase the protein content of the curry.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will add more flavor to the dish.
How do I prevent the yogurt from curdling?
Ensure the curry is removed from heat before stirring in the yogurt, and use whole milk yogurt to reduce the chance of curdling.
Conclusion
This Quick Chicken Curry is an ideal recipe for those seeking a delicious and satisfying meal without extensive preparation. Its rich flavors and hearty ingredients make it a family favorite that’s sure to become a staple in your household.
Quick Chicken Curry
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Quick Chicken Curry is a flavorful and hearty dish made with tender chicken, cauliflower, and peas in a creamy coconut-based sauce. This 40-minute meal delivers the rich taste of Indian-inspired spices, perfect for busy weeknights.
Ingredients
- 1 tbsp avocado oil (or neutral oil like canola)
- 1¼ lbs boneless, skinless chicken breasts, cubed
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 1-inch piece fresh ginger, grated
- 2 cloves garlic, minced
- 3 tsp curry powder
- 3 tsp garam masala
- ½ tsp cayenne pepper
- 6 oz tomato paste
- 13.5 oz light coconut milk
- ½ cup chicken broth or water
- 16 oz frozen cauliflower
- ½ cup frozen peas
- ½ cup whole milk plain Greek yogurt
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions
- Brown the Chicken: Heat oil in a large pot over medium heat. Brown chicken on all sides and set aside.
- Sauté Aromatics: Melt butter in the same pot. Sauté onion until soft. Add ginger and garlic, cooking until fragrant.
- Cook Spices: Add curry powder, garam masala, and cayenne pepper. Stir for 1 minute.
- Combine Ingredients: Mix in tomato paste, coconut milk, and broth. Return chicken to the pot.
- Add Vegetables: Stir in frozen cauliflower and peas. Simmer until chicken is cooked and vegetables are tender.
- Finish the Curry: Remove from heat. Stir in Greek yogurt until creamy.
- Serve: Garnish with cilantro if desired and serve over cooked rice.
Notes
- Adjust cayenne pepper for desired spice level.
- Substitute chicken with chickpeas for a vegetarian option.
- Use full-fat coconut milk for a creamier texture.
- Fresh vegetables may require slightly longer cooking time.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
