Craving a flavorful and satisfying curry but short on time? This 20-minute chicken curry recipe is your answer! Forget complicated techniques and lengthy cooking times; this recipe delivers restaurant-quality taste without the fuss. Using readily available ingredients, you'll create a vibrant and aromatic dish perfect for a weeknight meal or a quick lunch. The simple yet effective flavor combinations will tantalize your taste buds, leaving you wanting more.
This quick chicken curry is incredibly versatile; adjust the spice level to your preference and serve it with rice, naan bread, or even cauliflower rice for a healthier option. Ready to dive into this delicious and easy recipe? Let's get started with the step-by-step instructions below!
Tools Needed
- Cooking pot
Ingredients
- Chicken breast: 500g
- Salt: 2 tsp
- Turmeric: 1 tsp
- Red chili powder: 1 tsp
- Dhaniya powder (Coriander powder): 2 tsp
- Jira (Cumin seeds): 1 tbsp
- Whole Garam Masala: 1 tbsp
- Ginger: 1 tbsp (grated)
- Garlic: 1 tbsp (grated)
- Oil: 1/4 cup
- Mustard seeds: 1 tsp
- Green Cardamom: 4
- Black Cardamom: 1
- Bay leaves: 2
- Cloves: 1 tsp
- Black peppercorns: 1 tsp
- Tomato puree: 3 tbsp
- Crushed fried onions: 1 cup
- Water: 1 large mug
- Fresh coriander: a generous handful
Step-by-Step Instructions
Step 1. Prepare the Chicken
- Cut 500g chicken breast into bite-sized chunks. Add salt, turmeric, red chili powder, coriander powder, cumin seeds, garam masala, ginger, and garlic. Mix well. (No need to marinate)
Step 2. Bloom Spices and Sear Chicken
- Heat 1/4 cup oil in a cooking pot. Add mustard seeds, green cardamom, black cardamom, bay leaves, cloves, and black peppercorns. Fry for 1 minute until fragrant.
- Add the seasoned chicken to the pot and sear for 5 minutes, ensuring each piece is coated in spices.
Step 3. Add Flavor and Simmer
- Add 3 tbsp tomato puree and 1 cup crushed fried onions. Stir well, ensuring the tomato cooks properly.
- Add a splash more oil if it looks dry. Pour in a large mug of water from the side to avoid washing away flavors. Mix well.
- Bring to a boil, cover, and simmer for 5 minutes.
Step 4. Garnish and Serve
- Garnish with fresh coriander.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Keep an eye on the spices while frying to avoid burning; burnt spices will make the curry bitter.
- Chicken breast cooks fast; this recipe is designed to be completed in 20 minutes.
- Using crushed fried onions saves time compared to frying them from scratch.
- This curry freezes well and reheats beautifully.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken thighs instead of boneless, skinless breasts?
Yes! Bone-in thighs will add more flavor but increase the cooking time slightly. Adjust cooking time as needed, ensuring the chicken is cooked through.
2. What if I don't have coconut milk? Can I substitute something else?
You can substitute with full-fat cream or even chicken broth for a lighter curry, but the coconut milk adds a signature richness and creaminess.
3. How can I make this spicier or milder?
To make it spicier, add more chili powder or a chopped chili pepper. For a milder curry, reduce the amount of chili powder or omit it altogether.
This 20-minute chicken curry recipe proves that delicious and satisfying meals don't require hours in the kitchen. Enjoy the vibrant flavors and the ease of preparation, making this recipe a new weeknight staple. So grab your ingredients and experience the joy of a quick, easy, and incredibly flavorful curry!