Table of Contents[Hide][Show]
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:
Just made this and it is great! I used sweet potato and broccoli because that is what I had on hand. I had to simmer for a lot longer because of the sweet potatoes, so I recommend white potatoes for a quicker dish. Love the fact that it has 2 tablespoons of turmeric in it! Thanks for sharing.
Lori @ Laurel of Leaves
Love a good Indian curry! Indian takeaway shops are easy to find since I’ve been traveling in New Zealand, but you can’t beat homemade.
This looks delicious! Who says properly prepared Indian food can’t be nutritious!
thehealthyhomeeconomist via Facebook
Only 30 minutes from start to finish! Quicker by far than take-out from an Indian restaurant!
Viki Worley via Facebook
this sounds fast and easy! Thanks
These are the kinds of foods I make at home all the time. Quick and easy but with “gourmet” complex flavors. I have never had a hard time getting my kids to eat these foods. I wouldn’t think about making simple plain foods for just the kids. My four kids from age 2 – 11 love Indian foods along with dishes from many other cultures. They will try anything and it amazed the Dr. the other day when they were talking about fishing and wanted to know if they can eat the fish livers if they caught anything.
HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)
Indian Chicken Curry – The Healthy Home Economist http://t.co/nUwGyhJ3
sounds delish. This is how most meals in our house are usually made–with a little of this and a little of that. Unfortunately, I haven’t kept a list to recreate the recipes. But you are an inspiration in that regard, Sarah! I will try to do this going forward. I’ve had so many good ‘accidental’ dishes that I SAY I will remember, but it doesn’t happen. 🙁
Apart from the asparagus, I usually have the other stuff on hand. But what’s fenugreek?
Fenugreek is an herb that is in most of the curry powder mixes I’ve seen so I’ve always added a touch when mixing my own herbs together to give an Indian curry taste to a dish.
Sounds great – you listed cumin twice; I’m assuming it’s just 1 tsp?
Yes, that’s a typo. I’ll fix it. Thanks! 🙂
Looks delicious– We love Indian food! Can’t wait to try this!