Making Indian curry has never been simpler. This Quick chicken curry uses just 6 main ingredients and can be made in 20 minutes. A mild yet creamy curry spiced with Indian curry spice, aromatic ginger and garlic. It is a perfect meal on its own over white rice or with Indian Chapati or naan.
Have you ever wanted to make simple chicken curry? Easy chicken curry? Quick chicken curry? Or maybe you want quick Indian dinner recipes but presume it's either too much work or too many ingredients or too difficult?
What if I told you, you could make chicken curry in 20 minutes? Most people just assume making Indian food takes forever. But trust me, there are plenty of Indian food recipes that are quick, simple and easy too.
Table of Content
About this curry
The recipe is simple and easy because we use curry powder which is a spice mix made with a few other spices such as coriander, cumin, turmeric, chilly, etc.
I do say six main ingredients but this does not include the oil, salt, pepper, and lemon juice. If you use yogurt that's very sour, I recommend you taste the curry before adding the lemon juice.
The most important thing to remember when making this or most Indian recipes is to saute and cook the spices as you go. It's all about building flavors. Saute the onions until they are nicely translucent. Cook the spices until you get a fragrant aroma telling everybody you are cooking a curry.
If by the time you have finished cooking a curry and your house is not filled with the strong smell of curry it could mean two things. Either you didn't cook the spices long enough or you need a fresh batch of spices.
Ingredients and substitutes
- Chicken - I love using chicken thighs because I think it absorbs more flavor. And yet, chicken breast works just as well. So, use whatever chicken meat you have on hand. Note that chicken breast will cook sooner than chicken thighs so adjust accordingly.
- Onion - I can't think of chicken curry without onions. Most of all, nicely sauteed onions. So, don't skimp on cooking those until they are nicely translucent.
- Ginger and Garlic - For Indian food, always use fresh garlic and ginger. Make sure to grate or mince finely so it almost disappears into the sauce with cooking. No one likes to bite into a piece of ginger or garlic.
- Yogurt - You want to use plain yogurt - not the sweet variety. If possible, use the bio yogurt that is a bit sour!! Also, you can definitely use a homemade yogurt which I do very often. Yogurt tenderizes the meat and adds that creaminess. But if you don't want to add dairy or yogurt - you can also add coconut milk.
- Indian spices - I am using my recipe for homemade curry powder spice mix and homemade garam masala spice mix but you can use store-bought as well.
Step by step instructions
- Using a sturdy cutting board and a chef's knife, clean and cut chicken into bite-size pieces.
- In a skillet saute onion, ginger, and garlic in oil until onions are nicely translucent.
- Add curry powder and a few tbsp of water to help the spices saute.
Tip - Cook the spices on low adding a few tablespoons water until fragrant (30 secs). - Add chicken and cook another two minutes until no longer pink.
- Then add the yogurt, lemon juice, and fresh herbs - stir well to combine.
- Lastly, add water - stir well. Season with salt and pepper
- Add the garam masala if you have. (this is an optional ingredient)
Tip - if you don't have garam masala, here a quick fix add ¼ tsp powders of each - cardamom, cinnamon, cloves, and ground nutmeg.
- Let come to a boil - cover the pan and simmer over medium heat for about 10 minutes.
- After 10 minutes taste and adjust seasoning. Check consistency - add more water if needed. Let come to a boil again.
Tip - the consistency depends on what you are going to serve this curry with. I like a little gravy over rice but I love to keep it thick if I'm serving it with chapati or naan.
Frequently asked questions
Yes, you sure can. If you don't have the curry powder on hand you can use spices like coriander, cumin, turmeric, or garam masala. I have given you a quick curry powder recipe here
Absolutely. This recipe will work with 900 grams (approx 2 lbs) of beef as well.
You can. I have a slow cooker chicken curry that might be a better guide if you want to use your crockpot.
Yes, I have shown you how to make an Instant Pot chicken curry or Pressure Cooker chicken curry.
This curry goes well with any Indian bread, such as chapati or naan. Our family's favorite is garlic butter naan or vegetable pilaf. When I'm looking for a low carb option, I eat use cauliflower rice instead of steamed rice.
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Printable Recipe
Quick Chicken Curry - 6 Ingredients
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Ingredients
Six ingredients
- 1.5 lbs (700 g) Chicken bonelessÂ
- ½ cup Onion chopped
- 1 tbsp Ginger gratedÂ
- 1 tbsp Garlic mincedÂ
- 3 tbsp Curry powder
- ½ cup (120 ml) Yogurt
A few pantry staples - not counted above
- 2 tbsp Cooking oil
- ½ cup Fresh herbs chopped cilantro or parsleyÂ
- 1 cup (250 ml) Water
- 1 tbsp Lemon juice optional
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Garam masala (optional)
Instructions
- Using a sturdy cutting board and a chef's knife, clean and cut chicken into bite-size pieces.
- In a skillet saute onion, ginger, and garlic in oil until onions are nicely translucent.Â
- Add curry powder and a few tbsp of water to help the spices saute.Tip - Cook the spices on low adding a few tablespoons water until fragrant (30 secs).
- Add chicken and cook another two minutes until no longer pink.
- Then add the yogurt, lemon juice, and fresh herbs - stir well to combine.
- Lastly, add water - stir well. Season with salt and pepper
- Add the garam masala if you have. (this is an optional ingredient) Tip - if you don't have garam masala, here a quick fix add ¼ tsp powders of each - cardamom, cinnamon, cloves, and ground nutmeg.
- Let come to a boil - cover the pan and simmer over medium heat for about 10 minutes.
- After 10 minutes taste and adjust seasoning. Check consistency - add more water if needed. Let come to a boil again.Tip - the consistency depends on what you are going to serve this curry with. I like a little gravy over rice but I love to keep it thick if I'm serving it with chapati or naan.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nadia Barreto
Hi Verna,
Lovely recipe I tried it out and it tastes good
I followed exactly the ingredients list however your recipe color looks more browner mine is on the yellow side...but it taste good
If I add more water how do I thicken the consistency
Veena Azmanov
Hey Nadia. Happy you enjoyed this recipe. The color of your curry will be determined by the color of your curry powder. I am using my homemade curry powder which is fairly red with a bit of extra chilly or paprika. Most store-bought curry powders have too much turmeric which lends the curry a yellow color. Nothing wrong with a little extra turmeric though. The curry will still taste delicious.