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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.)
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
P.S. Check out my new VIDEO for this recipe!
Some readers have had an issue with curdling. Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to 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:
Amount Per Serving: Calories: 203 Total Fat: 10g Carbohydrates: 10g Protein: 19g
I have never made chicken curry of any kind, so I am going to give this a whirl! Happy Monday!
You will LOVE it Kate! Have a great week!
Hi,
Can I use flavoured yoghurt if I do not have plain yoghurt in the house?
Hi, I wouldn’t recommend that, as flavored yogurts would add sugar/sweetness as well as the flavor of the yogurt to the dish. You could substitute sour cream though.
Lol! Well if that one note doesn’t say it all, I don’t know what does! 😉 This quick chicken curry looks every bit of ‘freaking delicious’, girlfriend! Plus I’m loving how easy it is! AND it’s your hubs favorite? Hot dayum, I NEED to eat me some of this!! Can’t wait to give it a try!! Pinned! Cheers, Kathryn!
Not super helpful in terms of leaving myself notes, but then again, it did say it all 😉 Have a great week Cheyanne!
I love curry! This looks so easy and delicious!
Thanks Betsy!! It’s a great weeknight version 😊
‘Freaking delicious’? Well, now you know I HAVE to try it! I love Indian food too and the fact that this is so quick makes it a perfect weeknight dinner (or even Friday night with a cold beer 😉 ). And just love all the spice you have in here. Plus, so much better than takeout, right? Pinned! Happy Monday to ya, my friend! XO
This is definitely right up your alley too Dawn! 😉 XO
Indian is my husband’s favorite too, but I always have difficulty getting the seasonings just right. This looks super easy and very delicious! Pinned to make for dinner soon 🙂
Thanks Kelli! I hope you give this a try!
Curry in a hurry!! Now that sounds like an awesome week night meal 🙂
Right?! Thanks Tara! Hope you try it 😊
Could you substitute cococonut milk for whole milk ?
Thanks
Absolutely, I think that would work fine!
Amazing recipe. Excited to try it
Thanks so much Maria! I hope you do try it and I’d love to hear what you think!
Hello. Happy to find you and your week night dinner suggestion! Thank you and have a nice day !
Thanks so much! 😊
Such a flavorful recipe! Quick recipes are time savers.
Yes! Such a help when life is crazy!
I just made this recipe, super easy, simple and loved the combinations of flavors!!!!
Will make it again soon. Thanks!
Oh yay, I’m so happy to hear that Carmen! Thanks so much for sharing! 😊
It looks so amazing!
this recipe is a staple at home now, always a huge success. last night I served it with lots of fresh cilantro, chopped cashews and quinoa; I loved the combination.
thanks again for sharing!!!! will make it again and again for sure
I’m so happy to hear that Carmen! Thanks so much for sharing! (And I love your serving ideas – yum!)
I love chicken curry!!! Awesome recipe.
Me too – can’t get enough! Thanks Jocelyn 😊
My first attempt at anything Indian, and tastes delish. Mine ‘curdled’ slightly, however. What did I do wrong?
Hi Lisa! I’m so glad to hear you enjoyed it! Milk can curdle if it heats too quickly, or if it comes to a boil. Even if you didn’t boil it, though, a hot pan or heat that’s slightly too high, could do it. You can try lowering your heat next time before you add the milk and yogurt to the pan. Hope that helps!
This recipe was great! I ended up doubling it for my community of 7 and we even had leftovers. I thought that the flavors were well developed even with the small amount of time. Like some others said, the curry slightly curdled when I added the milk and yogurt, but it cooked out after some time. Thanks!
I’m so glad you enjoyed it Megan! Thanks so much for leaving a note! 😊
When I made it, the yogurt and milk separated and clumped together and it all became watery. Did I do something wrong? I used all the ingredients on the list
Hi Amber! Yogurt and/or milk can curdle if the heat is too high or it comes to a boil. It may cook out though if you leave it on low heat for a little while. This dish should be saucy – that’s why I love it with rice, to soak up some of the yummy juices – but shouldn’t seem overly watery. I hope that helps!
This was excellent! This was my first time having a dish with curry in it and my husband and I both loved it!
I’m so happy to hear you enjoyed it Andrea – and that it got you to try curry! 😊
Tried this with Curry my son sent from Denver spice shop. I did use lite coconut milk(did not cuddle). For a quick weeknight version it was very tasty. Thank you
I’m so happy to hear you enjoyed it Lauren! Thanks so much for sharing!
loved it
So happy to hear that Bruce!
Do you happen to know what the serving size is? I am making this tonight and can’t wait!!
This recipe makes 4 servings and I just divide it out evenly among the plates – it’s probably about 1 cup or so per person of the chicken and sauce and everything. Hope that helps and hope you enjoy it!
I need to try this right now this sounds so quick and easy 😍 thank you 😊
I hope you enjoy it!
My family LOVED this recipe! My first time making a curry and it was definitely a home run! Thank you Kathryn!!
Oh yay! I’m so happy to hear that Danielle! Thanks so much for sharing 😊
This was actually super tasty.
I’m so glad you enjoyed it Rebecca!
Hi! I have never ever made curry.. or even know what it is really! Lol.. but my friend loves it. So I thought I would try it. Are we able to use sour cream instead of the Greek yogurt? Or would that give it the wrong taste? And I need to buy the curry seasoning… is it spicey? Thanks!
Hi Jenny! While this is definitely not a super authentic curry, I think it’s a great introductory one – and a super easy one too! Yes, you should be just fine to substitute sour cream in place of the Greek yogurt. Curry seasoning is a blend of sweet and savory spices and most grocery store versions are pretty mild, not spicy, so you should be OK. I hope you and your friend love this dish!
This was very good! I didn’t have leftover chicken, so I cooked some chicken tenders first. The curry sauce came together quickly, then I tore apart the chicken tenders and added them. The only issue I had was the yogurt curdled. It was still good but next time I’ll remove the pan from heat (stove was set to medium) when adding the yogurt and lower the stove temp to low before putting the pan back on the stove for a few minutes to heat the dish at the end. I’ve also read that stirring a little starch into the yogurt before adding it to a hot dish will prevent the yogurt from splitting.
I’m so glad you liked it Christina! That’s a good idea about moving the pan off the heat or trying the starch trick – thanks for sharing!
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.
Thanks so much for the feedback Tammy! I’m happy to include a note in the recipe card about this.
Had an issue with the yogurt curdling. Besides that it tasted good.
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!
Hi can I substitute chicken to pork ?? Im going to cook this now for lunch
Hi, I’ve never used pork for this recipe, but would love to hear if you try it!
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?
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!
Don’t use the yogurt…. it just curdles 🙁
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.