Chicken Curry in a Hurry
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Chicken Curry in a Hurry
Description
This recipe for Chicken Curry in a Hurry features boneless, skinless chicken breast or thighs cooked briefly with fragrant fresh ginger and garlic. Spices like curry powder, ground coriander, and cumin add warm, aromatic flavors. The chicken simmers in lite coconut milk seasoned with brown sugar and fish sauce, resulting in a smooth, lightly sweet, and savory sauce. Optional cornstarch can be added to thicken the sauce if desired. Fresh chopped cilantro stirred in last enhances the dish with a fresh herbaceous note.
The cooking method involves sautéing aromatics, quickly browning the chicken, then simmering everything together in the coconut milk mixture until the chicken is cooked through. This keeps the chicken tender without overcooking. The curry is well suited to serve over hot cooked rice or quinoa, which complement the sauce and absorb the curry flavors.
To ensure balanced flavor, use a curry powder that fits your taste. Fresh ginger grated directly from frozen ginger pieces adds good aroma and spice. The dish benefits from adjusting salt and pepper to taste before serving. This recipe works as a quick dinner with familiar ingredients and adaptable seasonings.
The notes recommend freezing ginger in chunks for easy grating and choosing a favorite curry powder due to flavor differences. Substituting curry paste is possible but should be added sparingly to avoid overpowering.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 tablespoon ginger grated; see note
- 2 cloves garlic finely minced or pressed
- 2 teaspoons curry powder see note
- ½ teaspoon ground coriander
- ¼ teaspoon cumin ground
- 1 pound chicken breast cut into bite-sized pieces, boneless skinless; or chicken thighs
- 1 (13.6-ounce) (13.6-ounce) can coconut milk lite
- ½ tablespoon light brown sugar
- ½ tablespoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch optional
- ¼ - ½ cup cilantro chopped
- hot cooked rice or quinoa for serving
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
- Freeze ginger in convenient chunks to grate fresh when needed without peeling.
- Choose a curry powder you enjoy, as flavors and heat levels vary.
- Substitute curry paste carefully, starting with less and adjusting to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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