15 mins

When you’re craving Indian food but don’t have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes

Easy Chicken Curry Recipe

lb Boneless skinless chicken (Wash, drain, and

Tomato (finely chopped)

tbsp Tomato paste

Sour cream (Or yogurt or coconut cream)

Lemon juice ((less if yogurt

tbsp Canola oil

Kosher salt

Black pepper

Onion (roughly chopped)

cloves

Fresh ginger

Cilantro leaves

Curry leaves

tbsp Red chilly powder (or Paprika (med or hot))

Cayenne pepper (mild

Coriander powder

Cumin powder

Turmeric powder

tsp Garam masala

Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.

Saute paste  - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.

Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute

Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.

Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.

Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes.  Taste and adjust seasoning and consistency. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.

Sprinkle with more chopped cilantro before you serve.

https://www.youtube.com/watch?v=4vsWzy0vTQ8

When you’re craving Indian food but don’t have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes
Get the full recipe with progress pictures here - https://veenaazmanov.com/quick-easy-indian-chicken-curry/

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Easy Chicken Curry Recipe in just 20 Minutes

A classic combination of flavours for a midweek family meal. Make this recipe in just one pot

Salmon, broccoli & potato bake

potato

broccoli

tub crème fraîche

tbsp wholegrain mustard

salmon

Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don’t have a microwave, boil instead.

Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.

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Easy Chicken Curry Recipe

Salmon, broccoli & potato bake

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Easy Chicken Curry Recipe

Salmon, broccoli & potato bake

The most viewed 15 mins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine