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?
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.
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.
And you know what? I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor! 🙌
(You can also check out my Google web story for this chicken curry recipe.)
Serving ideas for quick chicken curry:
- I usually serve this with my steamed brown rice mixed with ½ cup golden raisins, ½ teaspoon salt and ¼ 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!)
- 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
- ⅓ cup low-sodium chicken broth (see notes)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 1 ½ cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
- ¾ cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
- Chopped fresh parsley or cilantro
- Chopped peanuts (optional)
- 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.
If you have raw chicken breasts you want to use for this recipe, here's what to do: Chop the chicken into ½ 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.
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Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 487mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 21g