Curried Chicken Easy
Whip up a hearty and flavorful dinner in just 40 minutes with this "Curried Chicken Easy" recipe—a deliciously simple twist on classic curry dishes. Tender, bite-sized chicken breasts are infused with the warm, aromatic spices of curry powder, cumin, and paprika, uplifted by the richness of creamy coconut milk and a touch of tangy tomato paste. Fresh ginger and garlic add a burst of freshness, while a final squeeze of lemon juice and a sprinkle of cilantro brighten every bite. Perfect for busy weeknights, this one-pan dish is easy to prepare, yet full of bold, satisfying flavors. Serve it with fluffy steamed rice or warm naan bread to soak up the luscious sauce, making it a crowd-pleaser for the whole family. Don’t miss this quick and fuss-free recipe for your next curry craving!
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Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 2 minced garlic cloves
- 1 teaspoon (grated) fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 1 tablespoon lemon juice
- 100 milliliters (optional for thinner sauce) water
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
Heat the olive oil in a large skillet over medium heat.
Step 3
Sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes.
Step 4
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Step 5
Stir in the curry powder, ground cumin, and paprika. Cook the spices for 30 seconds to release their aroma.
Step 6
Add the chicken pieces to the skillet and stir to coat them in the spices. Cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
Step 7
Mix in the coconut milk and tomato paste. Stir well to combine the ingredients.
Step 8
Season with salt and black pepper. If you prefer a thinner curry sauce, add 100 milliliters of water and mix.
Step 9
Lower the heat and let the curry simmer gently for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Step 10
Finish with a squeeze of lemon juice and sprinkle chopped cilantro on top for garnish.
Step 11
Serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
| Serving size | (1267.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.8 |
| Total Fat 48.0g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 430mg | 0% |
| Sodium 7162.4mg | 0% |
| Total Carbohydrate 63.4g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 39.9g | |
| Protein 145.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 188.3mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2559.6mg | 0% |
Source of Calories