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
