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Easy chicken curry
This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.
Course
Dinner
Cuisine
Indian
Keyword
chicken curry, Chicken curry recipe, Easy chicken curry
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
285
kcal
Author
Alida Ryder
Ingredients
500
g (1lb)
boneless chicken thighs
2
tbsp
plain yogurt
1
tbsp
spices
any combination of coriander, cumin, cardamom, chilli, turmeric or Garam Masala.
For the curry
1
onion
finely chopped
4
garlic cloves
crushed
1
tsp
ginger
crushed
1
tbsp
spices
The same mixture you used for the marinade
1
cup
tomato Passata
(or use 1 can chopped/crushed tomatoes)
1
tsp
salt
½
tsp
pepper
pinch of sugar
1
cup
cream
Instructions
Chop the chicken into bite-size chunks and place in a mixing bowl.
Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
Add the remaining spices and cook for 1 minute then pour in the tomatoes.
Bring to a simmer then season with salt, pepper and sugar.
Add the chicken back in to the sauce and pour in the cream.
Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
Serve with yogurt, coriander/cilantro, rice and roti or naan bread.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
13
g
|
Protein:
30
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
760
mg
|
Potassium:
854
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
670
IU
|
Vitamin C:
12
mg
|
Calcium:
80
mg
|
Iron:
2
mg