Curry Chicken Fast Easy
Perfect for busy weeknights, this "Curry Chicken Fast Easy" recipe delivers bold, comforting flavors in just 30 minutes! Featuring tender bite-sized pieces of chicken breast simmered in a rich, velvety sauce made from aromatic curry powder, creamy coconut milk, and tangy tomato paste, this dish strikes the perfect balance of spice and creaminess. Fresh garlic, ginger, and onion form the flavorful base, while a sprinkle of cilantro as garnish adds a bright, herby finish. Best served over fluffy white rice, this quick curry recipe is both simple and satisfying, making it a go-to for family dinners or meal prep. With its minimal prep time and pantry-friendly ingredients, this easy chicken curry is a must-try for lovers of bold and hearty meals.
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Ingredients
- 500 grams boneless, skinless chicken breast
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons curry powder
- 400 milliliters coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 4 servings cooked white rice
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
Finely chop the onion, mince the garlic, and grate the ginger.
Step 3
In a large skillet or pot, heat the vegetable oil over medium heat.
Step 4
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Step 5
Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
Step 6
Sprinkle the curry powder over the onions, garlic, and ginger, and stir well to coat everything evenly.
Step 7
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-6 minutes until the chicken is lightly browned.
Step 8
Stir in the tomato paste and mix well, ensuring the chicken is fully coated.
Step 9
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.
Step 10
Taste and adjust seasoning with more salt or pepper if needed.
Step 11
Remove from heat and garnish with freshly chopped cilantro.
Step 12
Serve the curry chicken hot over cooked white rice and enjoy!
Nutrition Facts
| Serving size | (1775.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2133.0 |
| Total Fat 47.2g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 425mg | 0% |
| Sodium 8495.7mg | 0% |
| Total Carbohydrate 240.5g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 37.3g | |
| Protein 176.2g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 206.7mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 2502.1mg | 0% |
Source of Calories