Chicken Curry in a Hurry

Name: Chicken Curry in a Hurry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 teaspoon oil; 1 tablespoon grated ginger (see note); 2 cloves garlic; 2 teaspoons curry powder (see note); ½ teaspoon ground coriander; ¼ teaspoon ground cumin; 1 pound boneless skinless chicken breasts or thighs; 1 (13.6-ounce) (13.6-ounce) can lite coconut milk; ½ tablespoon light brown sugar; ½ tablespoon fish sauce; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon cornstarch; ¼ - ½ cup chopped cilantro; hot

User Reviews

4.7

147 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
Indian

Chicken Curry in a Hurry

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 teaspoon oil
1 tablespoon grated ginger (see note)
2 cloves garlic finely minced or pressed
2 teaspoons curry powder (see note)
½ teaspoon ground coriander
¼ teaspoon ground cumin
1 pound boneless skinless chicken breasts or thighs cut into bite-sized pieces
1 (13.6-ounce) (13.6-ounce) can lite coconut milk
½ tablespoon light brown sugar
½ tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch optional
¼ - ½ cup chopped cilantro
hot cooked rice or quinoa for serving

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Instructions

In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.
Add the chicken and cook until lightly browned, 2-3 minutes (it doesn't need to be cooked all the way through quite yet).
Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 4-5 minutes until the chicken is cooked through.
If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit.
Stir in the cilantro. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice, quinoa or whatever else you might like (or it can be served on its own).

Notes

Ginger: fresh ginger is really fantastic in this recipe - if you've never used it or don't know this great tip: buy a knob of ginger, cut it into 1-inch pieces (no need to peel), and freeze it. When you need it in a recipe, take a chunk out of the freezer and grate it on a rasp grater or the small holes of a box grater. Super easy!
Curry: curry powders vary greatly in flavor and spiciness so make sure you use a curry powder you like. My very favorite curry powder is the Sweet Curry Powder from Penzey's. I use it almost exclusively whenever curry powder is called for. You can also substitute curry paste for the powder but start with less (about 1 teaspoon) and add more if you need it.

Nutrition Information

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Serving 1 Serving Calories 355kcal (18%) Carbohydrates 8g (3%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 11g (55%) Cholesterol 85mg (28%) Sodium 484mg (20%) Fiber 1g (4%) Sugar 2g (4%)