Nadia's Quick Chicken Curry

Discover the ultimate weeknight savior with Nadia's Quick Chicken Curry, a flavorful and comforting meal ready in just 35 minutes! This easy chicken curry recipe combines tender, bite-sized chicken thighs with creamy coconut milk, aromatic spices like curry powder, cumin, and turmeric, and a touch of heat from optional cayenne pepper. Enhanced by a rich tomato puree base and a fragrant blend of garlic and ginger, this dish brings bold, homemade curry flavors to your table without the fuss. Perfectly paired with steamed white rice or warm flatbread, and finished with a sprinkle of fresh cilantro, this one-pan wonder delivers a satisfying, exotic twist to your dinner routine. Whether you're in a pinch or craving something hearty, this quick curry recipe is a must-try for every curry lover!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Vegetable oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Tomato puree
• 1 cup Coconut milk
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 0 Cooked white rice (optional, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large skillet or pan over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onions in the spices.

Step 6

Mix in the tomato puree and cook for 2 minutes to deepen the flavors.

Step 7

Add the chicken pieces to the pan and stir to coat them in the spice mixture.

Step 8

Pour in the coconut milk and season with salt. Stir everything together and bring to a gentle simmer.

Step 9

Lower the heat to medium-low, cover the pan, and let the curry cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 10

Taste the curry and adjust seasoning if needed.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with cooked white rice or your favorite flatbread.

Nutrition Facts

Serving size	(1136.0g)

Amount per serving	% Daily Value*
Calories	1662.5

Total Fat 82.9g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 625mg	0%
Sodium 4219.6mg	0%
Total Carbohydrate 88.6g	0%
Dietary Fiber 5.0g	0%
Total Sugars 25.1g
Protein 137.8g	0%

Vitamin D 35IU	0%
Calcium 173.8mg	0%
Iron 12.4mg	0%
Potassium 1947.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 33.4%

Carbs: 21.5%