Quick Chicken Curry
whatinthechef cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A fast and flavorful curry designed for minimal prep, requiring only the chopping of coriander while everything else goes straight into the pan.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
Ingredients
- 30 g
- 30 g
- 15 g
- 15 g
- 120 g
- 12 g
- 1 g
- 2 g
- 400 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.15 kg before cooking, which is about 285 g per serving.
Steps
Heat the oil in a large pan over medium-high heat.
Add the chicken pieces to the pan and sear until they begin to brown on the edges.
Stir in the onion paste, garlic paste, and ginger paste. Sauté for 1-2 minutes until fragrant.
Add the tomato puree, curry powder, turmeric, garam masala, and salt. Stir well to coat the chicken in the spices.
Pour in the coconut milk and stir to combine all ingredients into a smooth sauce.
Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
While the curry simmers, chop the fresh coriander.
Stir the chopped coriander into the curry just before serving.
Notes
This recipe is designed for maximum efficiency by using pastes (onion, ginger, garlic) to eliminate chopping time. Serve with basmati rice or naan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 501
- Protein
- 42 g
- Carbs
- 11 g
- Fat
- 33 g
- Fiber
- 2 g
Where the calories come from
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