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 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.)
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. Not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor! 🙌
Here’s a few serving ideas for this quick chicken curry:
- I always 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.
- 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. Gives it a good crunch and adds some richness.
- For a veggie side, I just warm up some frozen peas, stir in a pat of butter and season them with salt and pepper. Deliciousness all around!
- 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.
P.S. Check out my new VIDEO for this recipe! Press play:
Quick chicken curry
Quick chicken curry is an easy, one-pan recipe that’s ready in just 15 minutes!
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 teaspoons curry powder
- 1 14.5 oz. can diced fire-roasted tomatoes drained
- 3/4 cup plain Greek yogurt I use non-fat
- 1/2 cup milk I use 2% but whole or skim would be fine too
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper optional
- 1 1/2 cups cooked chicken chopped (from a rotissierie or leftover)
- chopped fresh parsley or cilantro, chopped peanuts
- 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, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
- Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 minutes.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
|Amount Per Serving||As Served|
|Calories 203kcal Calories from fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|