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Quick Chicken Curry

This Quick Chicken Curry is a flavorful and easy-to-make dish perfect for a weeknight dinner. It combines tender chicken with aromatic spices and creamy coconut milk for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon avocado oil (or another neutral oil such as canola or vegetable oil)
  • 1.25 pounds boneless, skinless chicken breasts (cut into about 1-inch cubes)
  • 2 tablespoons unsalted butter
  • 1 medium onion (chopped)
  • 1 1-inch piece fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 3 teaspoons curry powder
  • 3 teaspoons garam masala
  • 0.5 teaspoon cayenne pepper
  • 6 ounces can of tomato paste
  • 13.5 ounces can of light coconut milk
  • 0.5 cup chicken broth or water
  • 1 16-ounce bag frozen cauliflower
  • 0.5 cup frozen peas
  • 0.5 cup whole milk plain Greek yogurt
  • Fresh cilantro for garnish (optional)
  • Rice for serving

Method
 

  1. Heat oil in a Dutch oven, brown chicken for 2-3 minutes per side, then transfer to a plate.
  2. Melt butter, saute onion until soft, add ginger and garlic, cook until fragrant.
  3. Sprinkle in curry powder, garam masala, and cayenne pepper, fry spices for a minute or two.
  4. Return chicken to the pot, stir in tomato paste, coconut milk, and chicken broth or water. Mix well.
  5. Add cauliflower and frozen peas, cover and simmer for 20-25 minutes or until heated through.
  6. Just before serving, stir in the Greek yogurt.
  7. Sprinkle with cilantro and serve over rice, if desired.

Notes

Adjust the amount of cayenne pepper to control the spiciness of the curry.