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A delicious and easy chicken curry recipe made Indian style. Start to finish in 30 minutes flat using only whole ingredients you probably already have on hand.
It was late in the afternoon when a craving for chicken curry suddenly hit me.
Such was the case the other day when I had simply had it with simple meals routine which evokes the most enthusiasm from the younger kids but which does get incredibly boring!
We’ve got to have gourmet tonight I thought.
The problem was that the veggie drawer was nearly bare and it was nearly 4:30 pm and I was due at the soccer field by 6pm with my older child already fed by no later than 5pm so that he wouldn’t throw up during the conditioning drills from a too recently eaten meal!
30 minutes from start to finish with a gourmet sensation delivered at the bell?
Indian Chicken Curry
Not sure I could pull that one off, but this easy chicken curry recipe below is what I came up with.
Fortunately, it did turn out delicious, so much so that even the younger kids ate it (no one can refuse a good curry, right?) I ended up eating 3 helpings as I was so starved for a dish with complex flavors.
Next time you’re in the mood for a curry, try this dish. It’s faster, healthier and less expensive than Uber Eats from the local Thai or Indian restaurant!
Easy Chicken Curry Recipe (Indian Style)
A delicious and easy chicken curry recipe made Indian style. Start to finish in 30 minutes flat using only whole ingredients you probably have on hand already.
- 2-3 cups leftover cooked chicken
- 2 Yukon Gold potatoes preferably organic
- 8-12 spears asparagus or half a cup of peas
- 1 onion preferably organic
- 3-4 cups leftover jasmine rice or whatever rice you have on hand
- 3 cups chicken stock
- 7 ounces whole coconut milk
- 3 Tbl expeller pressed coconut oil or ghee
- 2 cloves garlic
- 2 Tbl sucanat optional, but the dish is very spicy without it
- 3 Tbl lemon juice
- 2 Tbl ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp paprika
- 1/4 tsp ground fenugreek
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cloves
- sea salt to taste
Saute chopped onion in ghee or coconut oil until soft.
Add spices and saute another few minutes.
Add chicken stock and chopped potatoes and bring to a boil.
Stir in minced garlic, sucanat, coconut milk and chicken. Turn down heat to medium/low and simmer for about 15 minutes uncovered to allow the sauce to reduce and thicken and the potatoes to soften.
Add chopped asparagus. Simmer for another few minutes until the asparagus is just tender.
Serve this easy chicken curry recipe over bowls of cold, leftover rice. No need to dirty another pot to warm up the rice as the hot sauce will warm it up quickly straight in the bowl!
Be sure to refrigerate and leftovers of this super easy chicken curry recipe as soon as it cools to room temperature.
More Asian Curry Recipes
Love Asian chicken or curry dishes? Try these recipes too:
I love this! We make a version of this (not as quick), but how great to be able to do this on the fly! We keep some frozen petit green peas in the freezer, just for times like this. And, often have leftover chicken for lunch salads, so this is totally doable. And, no the rice doesn’t need to be heated since the sauce is hot. More please!
Looks great. Curious why you didn’t add ginger with the garlic, as that is one of the most basic “curry” ingredients?