Overhead view of Quick Indian Chicken Curry in a silver serving bowl with a plate of white rice.
Print Recipe
5 from 2 votes

Quick Indian Chicken Curry

This Quick Indian Chicken Curry recipe is easy to make, spicy and ready to eat in just 30 minutes. Serve with rice or naan bread for a hearty, satisfying meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Keyword: Chicken Curry
Servings: 6 servings
Calories: 195kcal
Author: Alia | Everyday Easy Eats

Ingredients

  • 5 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, divided
  • 2 tablespoons curry powder, divided
  • 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, 1 tablespoon of olive oil 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 remaining tablespoon of olive oil over medium heat. Cook the onion for 4 minutes or until softened. Add the garlic and ginger and sauté for 1 minute until fragrant.
  • Add the chicken and cook for 3 - 4 minutes until almost cooked through. Stir in the crushed tomatoes and remaining tablespoon of curry powder.
  • 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. Season with salt and pepper to taste.

Notes

For a complete meal, serve with hot cooked rice or naan bread.

Nutrition

Calories: 195kcal | Carbohydrates: 6g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 134mg | Potassium: 476mg | Sugar: 3g | Vitamin A: 2% | Vitamin C: 6.7% | Calcium: 7.7% | Iron: 5.7%