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Overhead view of Quick Indian Chicken Curry in a silver serving bowl with a plate of white rice.
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5 from 4 votes

Quick Indian Chicken Curry

This Quick Indian Chicken Curry recipe is spicy, easy to make, and ready 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, Indian Chicken Curry
Servings: 6 servings
Calories: 197calories



  • 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.


  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.


Calories: 197calories | Carbohydrates: 11g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 228mg | Potassium: 684mg | Fiber: 2g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg