I condensed the cooked-all-day richness of Indian spices into a Quick Chicken Curry that comes together in minutes, and my Curry Chicken Dinner shortcut conceals a clever twist you’ll want to read about.

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I found this Quick Chicken Curry by accident and now I make it all the time. I use boneless chicken thighs and garlic, simple right, but the way the flavors build feels like it cooked for hours even when it didn’t.

It’s bold, a little messy and exactly what I want for a quick Curry Chicken Dinner when I’m out of time but not willing to sacrifice flavor. I screw up timing sometimes and it still turns out great, so don’t worry.

If you want something that tastes richer than the time you put in try this.

Ingredients

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Chicken thighs: Rich in protein and iron, keeps curry juicy and satisfying.
Onion: Adds natural sweetness and body, contains fiber and vitamin C.
Garlic: Pungent punch, low calories, may help immune system and heart.
Ginger: Gives warm spicy note, aids digestion, a little goes far.
Tomatoes: Bring acidity and sweetness, full of vitamin C and lycopene.
Yogurt or coconut milk: Adds creaminess yogurt has probiotics coconut milk adds richness.
Spices like cumin and garam masala: Earthy aromas, antioxidants, they add deep flavor not heat.
Green chilies: Fresh chilies bring heat and a bright green flavor, optional though.
Cilantro and lemon: Add a bright herby finish and lifted acidity to balance.

Ingredient Quantities

1 1/2 lb (about 700 g) chicken thighs boneless, cut into bite sized pieces

2 tablespoons vegetable oil or ghee

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 (14 oz / 400 g) can diced tomatoes or 2 medium tomatoes, chopped

1 tablespoon tomato paste optional

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

1/2 teaspoon chili powder or 1/4 teaspoon cayenne

1 to 1 1/2 teaspoons salt

1/2 cup plain yogurt or 1/2 cup coconut milk

1/2 cup water or low sodium chicken broth

2 green chilies slit lengthwise optional

1/4 cup fresh cilantro chopped

Juice of 1/2 lemon

How to Make this

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1. Cut the chicken thighs into bite sized pieces, chop the onion, mince the garlic and grate the ginger; open the can of tomatoes if using them and have the yogurt or coconut milk ready so you dont have to scramble later.

2. Heat 2 tablespoons vegetable oil or ghee in a large skillet or heavy pot over medium high heat. Brown the chicken in a couple of batches so it gets color and doesnt steam, 2 to 3 minutes per side; remove and set aside (it will finish cooking in the sauce).

3. Lower heat to medium, add the chopped onion and a pinch of salt, cook until soft and starting to brown, about 6 to 8 minutes. Add the garlic and grated ginger and cook 30 to 45 seconds until fragrant.

4. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and 1/2 teaspoon chili powder or 1/4 teaspoon cayenne plus the optional tablespoon tomato paste if using. Cook the spices with the onion mixture for about 30 seconds to bloom them, scraping up any browned bits.

5. Add the diced tomatoes (or chopped fresh tomatoes) and use a little water or broth to deglaze the pan, scraping the bottom. Return the browned chicken to the pot, add 1 to 1 1/2 teaspoons salt and the slit green chilies if you want heat. Pour in 1/2 cup water or low sodium chicken broth, bring to a gentle simmer.

6. Cover and simmer on low for 8 to 12 minutes until the chicken is cooked through and tender. If the sauce looks too thick or thin adjust with a splash more water or let it reduce uncovered for a few minutes.

7. If using yogurt, temper it: scoop out a few tablespoons of the hot sauce and whisk into the yogurt, then stir the warmed yogurt back into the curry off heat or on the lowest flame to avoid curdling. If using coconut milk just stir it in and warm gently. Add 1 teaspoon garam masala now so the aroma stays bright.

8. Taste and adjust salt and heat, simmer another 2 to 4 minutes so flavors meld and sauce finishes to your desired thickness. Dont over boil after adding yogurt.

9. Turn off the heat, stir in about 1/4 cup chopped fresh cilantro and the juice of half a lemon. Let the curry rest a minute so the flavors settle, then serve with rice or naan.

Equipment Needed

1. Large heavy skillet or pot (12″ skillet or Dutch oven) for browning and simmering
2. Cutting board
3. Chef’s knife
4. Microplane or box grater (for ginger)
5. Measuring spoons and measuring cups
6. Tongs and a wooden spoon or heatproof spatula for turning and scraping
7. Can opener
8. Small bowl and whisk (for tempering the yogurt)

FAQ

Can I use chicken breast instead of thighs? Yes, you can, but breasts dry out faster so watch the time. Cut them into even bite sized pieces and cook just until opaque, about 6 to 8 minutes total, instead of the longer time thighs need. Thighs forgive mistakes better, so if you can get them they're easier to work with.

How do I stop the yogurt from curdling? Use full fat plain yogurt and turn the heat down before you add it. Better yet, temper the yogurt by whisking a few spoonfuls of the hot sauce into the yogurt first, then stir that mix back into the pan. Don't boil hard after you add it, just simmer gently.

Want it dairy free? Swap the yogurt for coconut milk (same amount). It makes the curry richer and keeps the sauce smooth. If you use coconut milk and it seems too thin, simmer a little longer to reduce it or stir in a spoon of tomato paste for body.

How do I make it less or more spicy? The quick fixes are: cut back on chili powder or skip the green chilies for milder curry, or add more chili powder or a pinch of cayenne for heat. Removing seeds from the green chilies also lowers the heat. Always add a little at a time, you can always add more but you can’t take it out.

Can I make this ahead and freeze or store it? Yes. Keep in the fridge for 3 to 4 days in an airtight container. For longer, freeze up to 3 months. Thaw overnight in the fridge and reheat gently on low, adding a splash of water or broth if the sauce has tightened up.

My sauce is too thin or too thick, what do I do? For a thinner sauce add 1 to 2 tablespoons of water or broth and simmer a minute. For thicker, simmer uncovered until reduced, stir in a little tomato paste, or blend a few cooked onions or cashews and add that. Searing the chicken first also helps the sauce stay saucy and not watery.

Quick Chicken Curry Recipe Substitutions and Variations

Chicken thighs: chicken breasts (cook a few minutes less or they’ll dry out), firm tofu (press, cube and brown so it holds up), canned chickpeas (drained — good vegetarian swap, simmer longer so they soak up the sauce)
Vegetable oil or ghee: light olive oil (use for medium heat), coconut oil (adds a hint of coconut, pairs well with coconut milk), butter (richer, but watch the heat so it doesn’t burn)
Plain yogurt or coconut milk: Greek yogurt or sour cream (add off the heat or temper it so it doesn’t split), heavy cream (richer, less tang), cashew cream or unsweetened almond milk (dairy free options)
Diced tomatoes: crushed tomatoes or passata (smoother texture), tomato paste diluted with water (1 part paste to 2–3 parts water for similar volume), fresh tomatoes (chop and cook down until soft)

Pro Tips

– Pat the chicken really dry before it hits the pan, salt it lightly after browning so it wont draw out moisture and steam, that way you get better color and more flavor.
– Bloom the spices in hot oil until they smell fragrant but dont let them burn, if you add the tomato paste let it cook a minute to lose its raw edge, burnt or raw spices will ruin the whole sauce.
– If using yogurt, always temper it: whisk a few spoonfuls of hot sauce into the yogurt first then stir it back in off the heat, and never boil after you add dairy or it will curdle. coconut milk is more forgiving if you want fewer steps.
– For deeper flavor try a quick 20 to 30 minute yogurt or lemon-garlic marinade, or use bone-in thighs if you have time, they give a richer stock to the sauce and stand up to longer simmering.
– Finish with acid and rest: add the lemon and cilantro right at the end and let the curry sit a minute off the heat so flavors meld, and if the sauce needs adjusting use a splash of broth to loosen it or a few minutes uncovered to reduce it.

Quick Chicken Curry Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

409

kcal

Equipment: 1. Large heavy skillet or pot (12″ skillet or Dutch oven) for browning and simmering
2. Cutting board
3. Chef’s knife
4. Microplane or box grater (for ginger)
5. Measuring spoons and measuring cups
6. Tongs and a wooden spoon or heatproof spatula for turning and scraping
7. Can opener
8. Small bowl and whisk (for tempering the yogurt)

Ingredients

1 1/2 lb (about 700 g) chicken thighs boneless, cut into bite sized pieces
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14 oz / 400 g) can diced tomatoes or 2 medium tomatoes, chopped
1 tablespoon tomato paste optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder or 1/4 teaspoon cayenne
1 to 1 1/2 teaspoons salt
1/2 cup plain yogurt or 1/2 cup coconut milk
1/2 cup water or low sodium chicken broth
2 green chilies slit lengthwise optional
1/4 cup fresh cilantro chopped
Juice of 1/2 lemon

Directions

Cut the chicken thighs into bite sized pieces, chop the onion, mince the garlic and grate the ginger; open the can of tomatoes if using them and have the yogurt or coconut milk ready so you dont have to scramble later.
Heat 2 tablespoons vegetable oil or ghee in a large skillet or heavy pot over medium high heat. Brown the chicken in a couple of batches so it gets color and doesnt steam, 2 to 3 minutes per side; remove and set aside (it will finish cooking in the sauce).
Lower heat to medium, add the chopped onion and a pinch of salt, cook until soft and starting to brown, about 6 to 8 minutes. Add the garlic and grated ginger and cook 30 to 45 seconds until fragrant.
Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and 1/2 teaspoon chili powder or 1/4 teaspoon cayenne plus the optional tablespoon tomato paste if using. Cook the spices with the onion mixture for about 30 seconds to bloom them, scraping up any browned bits.
Add the diced tomatoes (or chopped fresh tomatoes) and use a little water or broth to deglaze the pan, scraping the bottom. Return the browned chicken to the pot, add 1 to 1 1/2 teaspoons salt and the slit green chilies if you want heat. Pour in 1/2 cup water or low sodium chicken broth, bring to a gentle simmer.
Cover and simmer on low for 8 to 12 minutes until the chicken is cooked through and tender. If the sauce looks too thick or thin adjust with a splash more water or let it reduce uncovered for a few minutes.
If using yogurt, temper it: scoop out a few tablespoons of the hot sauce and whisk into the yogurt, then stir the warmed yogurt back into the curry off heat or on the lowest flame to avoid curdling. If using coconut milk just stir it in and warm gently. Add 1 teaspoon garam masala now so the aroma stays bright.
Taste and adjust salt and heat, simmer another 2 to 4 minutes so flavors meld and sauce finishes to your desired thickness. Dont over boil after adding yogurt.
Turn off the heat, stir in about 1/4 cup chopped fresh cilantro and the juice of half a lemon. Let the curry rest a minute so the flavors settle, then serve with rice or naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.