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- 1/2 cup mild Indian curry paste (such as Patak's)
- 1/3 cup white wine vinegar
- 3 tablespoons minced peeled fresh ginger
- 1 1/2 teaspoons ground cardamom
- 1 3- to 3 1/2-pound cut-up chicken
- 3 cups chopped onions (about 2 medium)
- 1 14 1/2-ounce can diced tomatoes in juice
- 1/3 cup chopped fresh cilantro
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 494.48t %Calories from Fat 49.6 Fat (g) 27.23t Saturated Fat (g) 6.88t Cholesterol (mg) 142.41t Carbohydrates (g) 13.83t Dietary Fiber (g) 2.26t Protein (g) 47.05tReviews Section
Chicken in a Hurry
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Chicken in a Hurry – the name says it all. This is the perfect chicken dish for a busy weeknight, but good enough for a fancy weekend meal. Sweet and tangy, super easy and inexpensive!
This chicken in a hurry sometimes also called chicken hurry is perfect for a busy weeknight dinner. I just love recipes like this one that our parents and grandparents had to come up with to make our dinners quick but still delicious enough for a big hungry family. Let me tell you this dish packs flavor and results in a perfectly made and wonderfully tender dish.
How to Make Chicken Curry in a Hurry
I call this sauce "curry in a hurry" because there are just 4 ingredients and it's so quick to whip up.
Combine olive oil, honey, Dijon mustard and curry powder in a small bowl. That's it! There's plenty of leeway to add more or less of any ingredient. But, we suggest starting out with ratios below.
Tip: Measure the olive oil first, followed by the honey. The honey will slip right out of the measuring cup. no mess!
The sauce will easily cover 2 pounds of protein. Spoon it over chicken in a baking dish and turn to fully coat each piece. Bake and enjoy! We use tenders because they cook a little more quickly than chicken breasts.
If you want to set some of the sauce aside to use as a dipping sauce, spoon it out first. before the sauce or any utensils have touched raw chicken.
Better yet, just pour all the sauce into the pan with the chicken. When you remove the pan from the oven, spoon leftover sauce from the pan into a cup for drizzling.
WHAT YOU NEED FOR A CHICKEN CURRY IN A HURRY
As I mentioned, this curry only takes about 15 minutes. How? Well, the secret is using pre-cooked chicken. And, when it comes to easy meals, chicken is one of the easiest pre-cooked proteins on the market. Most supermarkets and delis sell cooked chicken breast or Rotisserie-style chicken.
For DIY, simply bake a few chicken breasts or thighs over the weekend and store them an airtight container for 2-3 days or freeze for up to 3 months.
There are three key spices in this curry. Garam masala is a common Indian spice mix that can be found in most supermarkets. You can order it online and reuse in curries and stews. Mild curry and turmeric powder are also easy to find and are very versatile.
If you can’t find garam masala, use 1/2 teaspoon of cumin and 1/2 teaspoon of coriander seed powder.
The rest is simple: some fresh ginger and garlic, tinned tomatoes and coconut milk.
To cook authentic Indian chicken curry recipe you have to follow two easy processes,
first one is the marinade for chicken with some Indian spices
the s econd one is preparing mouthwatering spicy chicken curry masala .
Marinade For Chicken Curry
1. The first step of preparing chicken curry is marination, so for this take a medium-size bowl to add 500 gm bone-in chicken.
2. After that, add ½ tsp salt [adjust as per need].
3. Next, add 1 tsp black pepper powder
Note: If you want to add curd or yogurt add now.
4. Add 2 tsp vinegar or lemon juice.
5. Also, mix 1 tbsp oil with chicken.
6. Now, mix everything and set aside marinated chicken in the refrigerator for up to 1-2 hours or for tender and juicy chicken curry .
Note: While, marination is going on chopped 3 medium size tomatoes, deseed them and make a smooth tomato puree in a blender.
If you want to use cashew in your chicken curry recipe soak them in hot water at least 20 min, then make a smooth paste by adding a little water.
Preparing Spicy Masala For Chicken Curry Gravy
1. Now, to prepare masala for chicken curry gravy heat 4 tbsp oil in kadhai or pan and spread it evenly.
2. Then, add some whole spices including, 1 bay-leaf or tej-patta, 2-inch cinnamon or dalchini,3-4 green cardamom or elaichi, 2-3 cloves or laung and saute them in medium flame for 45 sec to 1 min.
3. Next, add 3 medium size chopped or sliced onions.
4. Now, saute them in medium flame until onions turn slightly golden brown.
5. After that, add 3 vertically sliced green chili.
6. Add 1 tbsp ginger garlic paste and saute them in medium flame until raw smell goes away.
7. Now, pour the tomato puree in Kadai.
8. Now mix it with fried onion and cook in medium flame up to 3-4 min.
9. Next add, a few spices for chicken curry including 1/2 tsp turmeric powder, 2 tsp red chili powder, 1/2 tbsp salt. [adjust later after adding water].
10. Now, saute them in medium flame until the raw smell of all spices completely disappears.
11. Pour a little water and saute another 2 to 3 min in medium flame.
12. Next, add marinated chickens in Kadai.
13. Now, mix everything with chicken masalas and cook for 8 to 10 min in medium to low flame.
14.For, preparing chicken curry gravy to add 2 cup water in Kadai and mix everything.
15.Now mix all chicken pieces in this gravy. Also check the taste of salt, if required add now.
16. Also add 2 tsp garam masala powder.
17. For the vibrant color of chicken curry add 2 tsp Kashmiri red chili powder.
19. Then cover and cook chicken gravy in medium to low flame for up to 10 min to 15 min.
Note: If you want to use curd and cashew paste in your chicken curry recipe, you can add it after 10 to 12 min when the chicken becomes tender and juicy.
Chicken Curry Recipe Card
Here is a quick overview of all the chicken curry ingredients including quick step by step preparation of chicken curry recipe shown in the recipe card.
Take note of all ingredient lists.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
- 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
- Salt and freshly ground black pepper
- 2-1/2 teaspoons curry powder, divided
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 cups low sodium chicken broth, best quality such as Swanson
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1 cup frozen peas (no need to thaw)
- 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
- 1/4 cup chopped fresh cilantro
- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
- Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro then season with salt and pepper, to taste. Serve with basmati rice.
- Per serving (4 servings)
- Calories: 361
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 15g
- Sugar: 6g
- Fiber: 3g
- Protein: 36g
- Sodium: 830mg
- Cholesterol: 93mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Chicken Curry in a Hurry
- 1 1/2 pounds skinless, boneless chicken breast cutlets*
- 3 teaspoons your favorite yellow curry powder or combination of curry spices (such as garam masala)
- 1 Tbsp coconut oil or extra virgin olive oil
- 1 medium-large onion, thinly sliced crosswise (about 2 cups
- 1/3 cup golden raisins (optional), placed in a bowl and covered with water to plump them
- Freshly ground black pepper
- 1 cup sour cream or a mixture of plain full-fat yogurt (or Greek yogurt) and whipping cream or sour cream
- Minced fresh cilantro and toasted slivered almonds (optional) for garnish
- *The cutlets should be about 1/2-inch thick. If you are starting with full chicken breasts, cut them in half horizontally, or pound them to 1/2-inch thickness with a meat hammer between two layers of wax paper.
Cut the chicken breast cutlets in half or into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon).
Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides.
Heat the oil in a large skillet on medium high heat. When the oil is hot, add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper while the onions are cooking.
Drain the raisins from the water and add them to the onions.
Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two.
Push the onions to one side of the skillet. Place the chicken pieces in the pan in a single layer. Cook 2-3 minutes on each side, until lightly browned and just cooked through. Remove the chicken pieces to a plate. (Bunch them together so they retain their heat.)
Add the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through. If the sauce is too thick, you can add a little water to thin it.
If you are using yogurt, or low-fat sour cream, be careful not to let the mixture simmer or it may curdle!
Return the chicken to the skillet (and any juices from the plate the chicken has been resting on), turn over the pieces in the sauce. When all is heated through, it's ready to serve.
Garnish with cilantro and toasted slivered almonds and serve alone or over rice.
- 2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
- 2½ teaspoons mild curry powder
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons optional)
- ½ medium onion, chopped
- 1 (14-ounce) can coconut milk (preferably full-fat)
- 1 (2½") piece ginger, peeled
- 4 garlic cloves, peeled
- ¼ cup raw cashews, chopped (optional)
- 1½ teaspoons yellow and/or black mustard seeds (optional)
- 5 ounces baby spinach
- Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread for serving)
Chicken Curry in a Hurry
Chicken curry in a hurry is quick, delicious and packed full of taste. Healthy and on the table in under an hour it serves up to four.
Folks, I think you&rsquore going to love my chicken curry in a hurry recipe.
It&rsquos got plenty of healthy protein whilst being low in calories too.
It certainly beats those unhealthy pre-packed curries with ingredients lists as long as your arm!
Now does the following sound like you?
You&rsquore short on time in the evening, late home and you&rsquore tired from a hard day&rsquos graft at the office?
You&rsquore hungry and you&rsquore faced with putting a meal together. When really what you want to do is just sink into a chair?
Yep, I hear you, because that is so often me too! And I totally understand that temptation to buy something of convenience from the local supermarket and to bung it in the microwave to heat it up.
So, being faced with that choice what do you do?
You make this healthy chicken curry in a hurry recipe.
Why? Because that&rsquos exactly what I created it for. Busy people like you and me. We don&rsquot want to compromise and eat something full of additives and artificial flavours from a box from the supermarket really, do we?
But we do want something relatively quick, tasty, enjoyable and healthy.
Why This Chicken Curry is Healthy
- Traditional Indian chicken curry recipes are made with a lot of oil. Sometimes up to 8 tablespoons. This recipe only uses 1 tablespoon.
- Using only 1 tablespoon of oil means this curry is just 345 calories per serving.
- Less oil means that this is a low calorie quick healthy recipe contributing 28% of your daily allowed body fat requirement.
- This healthy chicken curry provides a whopping 68% of your daily protein requirement. Great if you do a lot of gym workouts.
- It&rsquos also healthy on your pocket as its really cheap to make too!
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Other Popular Chicken Curry Recipes You Might Also Like
- is one lean mean dish. Lean as it&rsquos lower in calories and fat than an average restaurant curry. Mean as you get bags of flavour from minimal ingredients! is an amazing curry made from spices, tomatoes and green chillies which combine to provide an altogether amazing fusion of flavours! is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
Watch the short video I made to show you how to make this delicious chicken curry in a hurry. It shows you how easy it really is!