Are you craving a delicious, comforting meal but short on time? Look no further! Our "Easy Chicken Curry Even in a Hurry" is the perfect solution for busy weeknights or impromptu gatherings. With just a handful of ingredients and a mere 30 minutes from prep to plate, this Indian-inspired dish will tantalize your taste buds and impress your family or guests. Imagine succulent chicken thighs simmered in a rich, creamy coconut curry sauce, all topped with fresh cilantro. Ready to elevate your dinner game? Let’s dive into this quick and easy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 can coconut milk
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by dicing chicken thighs into 1-inch cubes, finely chopping onion, and mincing garlic cloves.
- Heat olive oil in a large skillet or sauté pan over medium-high heat until shimmering.
- Add chopped onions to the pan and sauté for 3-4 minutes until they become translucent and slightly golden.
- Introduce minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced chicken thighs to the pan, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally until chicken is lightly browned on all sides.
- Stir in curry paste, ensuring chicken is evenly coated with the spicy mixture.
- Pour coconut milk into the skillet, stirring to combine all ingredients thoroughly.
- Reduce heat to medium-low, cover the pan, and simmer for 10-12 minutes until chicken is fully cooked and sauce thickens slightly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld.
- Garnish with fresh chopped cilantro before serving hot with rice or naan bread.
Tips
- Prep Ahead: To save even more time, chop your onions and garlic, and dice the chicken thighs in advance. Store them in the fridge until you're ready to cook.
- Customize Your Spice: If you like it hot, add a pinch of red pepper flakes or a splash of hot sauce to the curry paste for an extra kick.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or even Greek yogurt to achieve a creamy texture without the extra calories.
- Vegetable Boost: Feel free to toss in some vegetables like bell peppers or spinach during the simmering stage for added nutrition and color.
- Serving Suggestions: This curry pairs beautifully with fluffy basmati rice or warm naan bread, making it a complete meal that’s sure to satisfy.
- Leftover Magic: If you have leftovers, they make for a fantastic lunch the next day! Just reheat gently on the stove and enjoy the flavors that have had time to meld.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 8g
Protein: 15g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 50mg
