Quick chicken curry is an easy, one-pan recipe that’s ready in just 15 minutes. Beautiful and bursting with flavor, it’s perfect for a busy weeknight dinner!
This past weekend went by way too fast and this week is shaping up to be crazy busy.
I’m thankful to have my monthly girls group dinner on Wednesday at least. It’ll be a needed break from the work-work-work grind I’m looking at for all the other hours of the days.
So let’s keep it short today and get right to the good stuff – the food!
You want to know my only note when I wrote this quick chicken curry recipe down last year so I would remember to post it on this here blog sometime?
“Freaking delicious.”
That, followed by the ingredients and instructions. So there you go, folks. That’s all you need to know about this recipe. It’s freaking delicious. 😂
And my husband agrees. We had this again last week and he looked up to me at the table and says, “This is my favorite recipe of yours.”
I was a bit surprised, honestly.
“Wow, really?!” I asked.
“I just love the flavors. Anything Indian you make, really.”
Turns out anything Indian is the way to my husband’s heart. Or stomach. Is that the same thing? 😜
Can’t say I blame him. It’s one of my favorite cuisines too.
(I’m a tad bit obsessed with my curried brown rice salad and may or may not make it on repeat and devour it all for myself. And we all adore easy chicken tikka masala – the sauce is to die for!)
But you know me, it’s gotta be easy. And fast. And this quick chicken curry absolutely is. I mean, it’s ready in 15 minutes, friends.
But let me just say – this is not exactly traditional and maybe not super authentic.
But you know what? I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor! 🙌
Serving ideas for quick chicken curry:
- I usually serve this with my steamed brown rice mixed with 1/2 cup golden raisins, 1/2 teaspoon salt and 1/4 teaspoon black pepper (for 4 servings). It all just works really well together. 👌
- White rice or basmati rice would work well, too.
- I even think curry goes great with potatoes. You could add some roasted potatoes on the side or serve this over a fluffy baked potatoes. (I’m a serious cheater and I always make microwaved baked potatoes.)
- The fresh chopped parsley or cilantro on top of the curry chicken is key, too. Gives a hit of freshness and brightness.
- I also like sprinkling on some chopped peanuts when serving this up. They give it a good crunch and add some richness too.
For a veggie side, I typically just warm up some frozen peas, stir in a pat of butter and season them with salt and pepper. Deliciousness all around!
Steamed broccoli or a side salad would work, too.
If you’re going low-carb, or just want more veggies, you could also serve this over some cauliflower rice.
I hope you’ll give this quick chicken curry a try the next time you’re craving Indian for dinner but are short on time.
(And if you are looking for a vegetarian version, I’ve got you covered. My quick and easy vegetarian curry is light but filling and ready in 15 minutes too! Or check out my 20-minute coconut chicken curry. Yum!)
Happy cooking!
XO,
Kathryn
Quick chicken curry is an easy, one-pan recipe that’s ready in just 15 minutes! If you have raw chicken breasts you want to use for this recipe, here's what to do: Chop the chicken into 1/2 inch cubes. Season lightly with salt and pepper. Add the chicken to the pan after the onion and garlic has softened (after step #2 in the instructions) and cook, stirring occasionally, until it's completely cooked through. It should take about 7-8 minutes. Then proceed with the rest of the recipe. Update: Some readers have had an issue with curdling, so I've tweaked the recipe to help prevent that. I recently made this substituting low-sodium chicken broth for the milk I previously had in the recipe, and it worked great. I also revised the recipe so the Greek yogurt gets stirred in at the very end, which should also help prevent curdling. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Quick chicken curry
Ingredients
For serving:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 225Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 487mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 21g 
Tammy says
Hi kathryn,
As there are several comments regarding the curdling of the yogurt and milk, may I suggest you mention that in your directions for making this recipe. I just made this recipe and it did indeed curdle and I should know better as this has happened to me before in other recipes. I think if it was written right in the directions it would help me and others remember to be mindful of the temperature before adding the dairy. I will save this recipe to my files but hope you can add the note on curdling. Thanks so much.
Kathryn says
Thanks so much for the feedback Tammy! I’m happy to include a note in the recipe card about this.
Sonie says
Had an issue with the yogurt curdling. Besides that it tasted good.
Kathryn says
I’m glad you enjoyed it! I’ve added a note to the recipe about lowering the heat or moving the pan off the burner before adding the milk and yogurt, to try and help prevent curdling. Hope that helps!
Angie ykeda says
Hi can I substitute chicken to pork ?? Im going to cook this now for lunch
Kathryn says
Hi, I’ve never used pork for this recipe, but would love to hear if you try it!
Angie says
I tried and it was amazing they repeat twice until gone haha it’s was so yummy thanks for share the recipe
Kathryn Doherty says
I’m so happy you loved this Angie! 😊
Ray Garcia says
Hi Kathryn, I’d like to try this dish but, like many others, I am lactose intolerant. Is there an alternative to the dairy in this dish?
Kathryn says
Hi Ray! You can substitute full-fat coconut milk in place of the Greek yogurt and a non-dairy milk in place of the milk to make this dairy-free. (Or try my 20-minute coconut chicken curry – https://www.familyfoodonthetable.com/20-minute-coconut-chicken-curry/) I hope that helps!
Dana says
Don’t use the yogurt…. it just curdles 🙁
Kathryn says
I’m sorry you had a problem Dana. I’ve never had this curry curdle on me but there are some tips in the post and recipe about how to reduce that chance. Or, as you say, you could try it without the yogurt.
Djdale3 says
You may want to put that curdling note During the step not after the recipe. Not really helpful at that point 😭
Kathryn says
Oh no, I’m sorry you didn’t see it! I’ll make a note higher up about that.
Lauren says
This was amazing and super easy!! I’ve never made chicken curry. Did it all gluten free. I cooked chicken first, and added red pepper flakes for some spice. Will definitely make again!
Kathryn says
I’m so happy to hear you loved it Lauren! Thanks so much for sharing! 😊
Marie says
Hi!
I would like to give it a try but I don’t have any chicken leftover. So when do I add my raw chicken, just after the onion?
Thanks,
Kathryn says
Hi Marie! I would chop your chicken breasts into 1/2-inch cubes or so, to help it cook more quickly. Then I would start it before the onion and cook it for 4-5 minutes (in the olive oil over medium heat). Then add the onion and proceed with the recipe as written above. I hope that helps!
Marie says
Yes, thank you so much!
Katie Inlow says
This is so yummy! And so easy to make! The ingredients are cheap and things you generally have on hand. This will be a staple in our house from now on!!
Thank you for sharing this treasure with us!
Kathryn Doherty says
I’m so happy to hear you loved it Katie! Thank you so much for sharing! 😊
Ria says
This is a delicious chicken curry! Thanks for sharing.
Kathryn Doherty says
I’m so happy you enjoyed it! 😊
Lin Austin says
I’m looking forward to trying this – I just wondered, can you freeze this? Thanks Lin
Kathryn Doherty says
Hi Lin! Normally, I’m ALL about freezing leftovers of all varieties and it usually works out. I haven’t frozen this, however, and I’m not sure the sauce would do well, given that it has the Greek yogurt in it. Would love to hear if you try it though.
Amy says
I wanted to love this recipe because I love curry and it’s so quick! But it just had no flavor at all 🙁 I added a bunch more curry powder and some red curry powder and it just didn’t taste good. It also curdled right when I put it in the pan and I had removed it from the heat for a minute to let the pan cool a bit like the notes said. I think the greek yogurt is a mistake, unless you’re using whole milk greek yogurt (I used 2%). I’ll try other recipes though!
Kathryn Doherty says
Hi Amy, I’m sorry this didn’t work out for you; I know that’s disappointing. I hope you find another version that’s more to your tastes. 😊
Sylvie says
It took me way too long to just get to the recipe, i gave up! Sorry :-/
Dan says
So chunks of tomato are not usually in curry, they are usually cooked down or blended down to make up the base, and adding yogurt in at the end like that just makes it so when the dish cools even slightly you’re rice and chicken just tastes like yogurt, not much flavor with this recipe at all. Some things just aren’t meant to be made in 15 minutes.
Patti says
I followed this to the letter but it was so dry I had to add some coconut milk. Kind of disappointing.
Kathryn Doherty says
Hi Patti, I’m sorry to hear that. This is a really saucy dish, so I’m not sure what went wrong that it turned out dry for you.
Sandi Thomas says
Hi, just wondering how you oven roast tomatoes? Thanks for this, it’s exactly what I was looking for!
Kathryn Doherty says
Hi Sandi! You don’t need to roast tomatoes for this recipe. It calls for a can of fire-roasted diced tomatoes. Hunts and several others make this kind of canned tomato that you can get at the store. Hope that helps and hope you enjoy this curry!
Jess says
My husband is a curry snob, and he said this recipe makes restaurant curry taste bland. I don’t know how these other people cooked their’s, but mine came out divine. Thank you for sharing!
Kathryn Doherty says
Oh yay! I’m so happy to hear you guys loved this Jess! (It’s one of my husband’s favorites, too.) Thanks so much for sharing! 😊
John-Paul DeRosa says
I love this recipe. I have made it with left-over pork roast rather than chicken, adding some fresh mushrooms. I have had to substitute sour cream when there is no yoghurt around with no ill effects. Using leftover meat I include some of the gravy from the original cooking. I would proudly serve this meal to friends or be delighted to eat it in a restaurant. I would like to try it with haddock.
Kathryn Doherty says
I’m so happy to hear you love this dish! And thanks so much for sharing your substitutions, too – that’s so helpful! 😊