Indian Chicken Curry with Evaporated Milk (Easy Recipe)

This Quick Indian Chicken Curry recipe is bursting with amazing spicy flavor and is ready to eat in just 30 minutes! It is made with boneless, skinless chicken breasts, curry powder, coconut oil, yellow onion, garlic, ginger, lemon juice, crushed tomatoes, and evaporated milk. Learn how to make homemade chicken curry with this fast and easy recipe.

Quick Chicken Curry: An Easy Indian Dinner Recipe

You are going to love this spicy, rich curry made with tender, juicy pieces of chicken. It is ideal for busy weeknights because it delivers maximum flavor in minimal time. Serve this rich, flavorful curry over steamed basmati rice or with warm naan bread for a complete, satisfying dinner when you are in the mood for something exotic.

Normally when you read Indian recipes, they include a large number of spices in the ingredient list that many people don’t readily have on hand. So, I developed a recipe that uses curry powder, which contains a bunch of fragrant spices that have been ground up and mixed together in one handy package.

This curry recipe uses evaporated milk, rather than heavy cream, to add creaminess and to tone down the spices a bit. Evaporated milk adds almost the same creaminess, but with much less of the fat and calories than heavy cream. 

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More Curry Recipes to Try

Craving more spicy dinner inspiration? Here are some of my faves:

• Indian Butter Chicken
• Mixed Vegetable Curry
• Curried Pumpkin Soup
• Coconut Chickpea Curry
• Thai Shrimp Noodle Soup

Where to Buy Organic Chicken and Other Meats

I am a huge advocate of only eating organic, humanely-raised chicken. This is because naturally-raised, organic meat is just so much more healthy, ethical, sustainable and flavorful than factory-farmed meat. And for the best-tasting organic chicken and other meats, I highly recommend using ButcherBox.

ButcherBox is a popular organic meat delivery service that delivers hormone-free and antibiotic-free cuts directly to your door. Their meat selection includes 100% grass-fed and grass-finished beef, free-range chicken, heritage breed pork, and wild-caught seafood.

The main reason why I love ButcherBox is because of the high quality of their meat. ButcherBox sells the cleanest, healthiest meat possible and it always tastes amazing. The meat arrives frozen and individually vacuum-packed in an insulated and eco-friendly box. The price works out to less than $6 per meal and shipping is free!

If you want to learn more about ButcherBox, I have written a detailed Butcher Box Review here on the blog. But if you still don’t think ButcherBox is for you, I wrote another article called: The Best Organic Meat Delivery Services. In that article, I discuss a bunch of online delivery services for organic meat (in addition to ButcherBox) that might be a better fit for you.

Can You Freeze Chicken Curry?

This recipe freezes really well, so you could make a bit batch and then store some (or all) of it in the freezer. That way you can have chicken curry on-hand and ready to go on evenings when you don’t have time to cook dinner. Just remember to transfer it to the fridge a day or so in advance, so that it has time to defrost.

For this Quick Indian Chicken Curry Recipe, I recommend:

Here are a some pantry staples that I suggest using to ensure this chicken curry recipe turns out perfect. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online marketplace) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).

• Thrive Market Curry Powder – The quality of this curry powder is excellent and it gives a rich, fragrant, and well-rounded flavor to curries and spicy dishes.
• Pure Lemon Juice – I don’t always have fresh lemons on hand, so I like to keep a bottle of organic lemon juice in my fridge. I use this one because it is 100% pure fruit juice (not from concentrate) and nothing else.
• Nutiva Coconut Oil –  I always use this unrefined, virgin, and organic coconut oil for optimal flavor and health benefits.

If you’re interested in purchasing any of the above items, you’ll need to get a Thrive Market membership. However, if you’re a reader of my website, you will get an exclusive bonus when you sign up:

Click here to get a FREE gift, up to $22 value, when you purchase a 1-month or 1-year risk-free Thrive Market membership!

If you make this Quick Indian Chicken Curry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Indian Chicken Curry with Evaporated Milk (Easy Recipe)

Alia | Everyday Easy Eats

This Indian Chicken Curry recipe is super quick and easy to make. Serve with rice or naan bread for a hearty, satisfying meal.

5 from 7 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Indian

Servings 6 servings

Calories 197 calories

Ingredients

 

US CustomaryMetric

• 5 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons lemon juice
• 2 tablespoons curry powder, divided
• 1 tablespoon coconut oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup evaporated milk

Instructions

 

• In a medium bowl, add the chicken, lemon juice, and 1 tablespoon of curry powder. Toss to coat the chicken. Set aside to marinate while you prepare the other ingredients.
• In a large pot, heat the oil over medium heat. Cook the onion for 4 minutes or until softened.
• Add the garlic, ginger, and the remaining tablespoon of curry powder. Sauté for 1 minute until fragrant.
• Add the chicken and cook for 3-4 minutes until almost cooked through. Stir in the crushed tomatoes.
• Bring mixture to a boil, then reduce the heat to low, cover and simmer for about 10 minutes or until the chicken is completely cooked through.
• Stir in evaporated milk and season with salt and pepper to taste. Serve warm.

Notes

1. Serve your chicken curry with rice or naan for a satisfying meal.
2. If possible, I highly recommend using organic chicken in this recipe.
3. Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.

Nutrition

Nutrition Facts

Indian Chicken Curry with Evaporated Milk (Easy Recipe)

Amount per Serving

Calories

197

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

66

mg

22

%

Sodium

 

228

mg

10

%

Potassium

 

684

mg

20

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

23

g

46

%

Vitamin A

 

251

IU

5

%

Vitamin C

 

12

mg

15

%

Calcium

 

101

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chicken Curry, Chicken Curry with Evaporated Milk, Indian Chicken Curry

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