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15-Minute Chicken Curry

Delicious 15-Minute Chicken Curry That Will Wow Your Taste Buds

Enjoy a quick and easy 15-Minute Chicken Curry, bursting with flavor and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/2 large onion Base flavor and sweetness; use yellow or white onions for a milder taste.
  • 1 small carrot Adds sweetness and texture; can substitute with bell pepper for a different flavor.
  • 1 tablespoon coconut oil or olive oil; Fat source for sautéing.
  • 1/2 teaspoon sea salt Enhances overall flavor; adjust based on dietary preferences.
For the Aromatics
  • 1 teaspoon grated ginger Fresh ginger is best, but ground ginger can be used in a pinch (1/4 tsp).
  • 1 clove garlic Adds a pungent and aromatic flavor.
For the Spices
  • 1/2 teaspoon turmeric powder Adds color and earthiness; can replace with curry powder if unavailable.
  • 1 teaspoon garam masala Essential for authentic flavor; substitute with 1/2 tsp cumin and 1/2 tsp coriander in a pinch.
  • 1 teaspoon mild curry powder Adds depth of flavor; ensure the curry powder is mild to keep the dish kid-friendly.
For the Sauce
  • 1/3 cup tinned diced tomatoes Provides acidity and sweetness; fresh tomatoes can be used as an alternative.
  • 1/3 cup coconut cream Adds creaminess and richness; use the thick part of the coconut milk.
For the Protein
  • 2 fillets cooked chicken diced; main protein source, saves time on prep.
For Finishing Touches
  • 1/2 lime juice Brightens the dish and adds acidity; lemon juice is an alternative.
  • 1 handful fresh coriander/cilantro Adds freshness and color; omit if not preferred.

Equipment

  • Large Frying Pan

Method
 

Step-by-Step Instructions
  1. Finely dice the onion and carrot. Heat 1 tablespoon of coconut oil in a large frying pan over medium-high heat. Add the diced onion and carrot with 1/2 teaspoon of sea salt and sauté for about 5 minutes until softened and the onion is translucent.
  2. Incorporate 1 teaspoon of grated ginger and 1 minced clove of garlic into the pan, stirring for about 10-15 seconds until fragrant.
  3. Sprinkle in 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1 teaspoon of mild curry powder. Stir well for another 30 seconds. Then, pour in 1/3 cup of tinned diced tomatoes and 1/3 cup of coconut cream, mixing thoroughly.
  4. Add 2 diced fillets of pre-cooked chicken to the pan, stirring to heat through for about 1 minute.
  5. Drizzle with juice of 1/2 a lime and mix well. Garnish with fresh coriander and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This dish is versatile; feel free to swap chicken for shrimp or tofu and add vegetables like spinach or zucchini for extra nutrition.

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