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.
Servings: 6 servings
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.
- Serve your chicken curry with rice or naan for a satisfying meal.
- If possible, I highly recommend using organic chicken in this recipe.
- 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