Best Quick Chicken Curry Recipes

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

QUICK CHICKEN AND VEGETABLE INDIAN CURRY

Steps:

• In large deep non-stick saucepan heat oil over medium-high heat.
• Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
• Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
• Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
• Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
• Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
• TIPS:.
• Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
• Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
• To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
• More delicious recipe ideas are available online at www.mushrooms.ca.

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

Steps:

• Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
• Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
• Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
• Make Ahead:.
• Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.

NADIA'S QUICK CHICKEN CURRY

Steps:

• Peel and cut potaoes into small cubes (about the size of a sugar cube).
• Peel and chop onion.
• Cook onion in olive oil over a medium heat until softened, not brown.
• Add potatoes to the same pan and mix them with the onion.
• Keep stirring for about a minute.
• Add the water, salt and pepper.
• Cover the pan and let it cook over a gentle heat.
• When the water disappears the potatoes should be done.
• Just before the potatoes are too soft add the cooked chicken and curry powder.
• Stir gently so that the potatoes keep their'cubed' shape.

QUICK AND EASY CURRY CHICKEN TEA SANDWICH

Steps:

• cube chicken breast and marinate in your favorite curry paste (ideally over night).
• broil or pan fry the chicken and let cool.
• dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
• add curry, salt and pepper to taste.
• butter all slices of bread all the way to the edge.
• spread curry chicken paste onto bread, top with another slice.
• cut the crust off the sandwiches and cut into small triangles or slices.

QUICK THAI CHICKEN RED CURRY

Steps:

• Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
• Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
• Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
• Let it simmer for another 10 minutes.
• Serve immediately, with jasmine or brown rice.
• Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.

EASY/QUICK CHICKEN CURRY IN A SKILLET!

Steps:

• Prepare the rice.
• While the rice is cooking, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
• Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.

QUICK MANGO CHICKEN CURRY

Steps:

• Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
• Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.
• Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
• Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.

QUICK AND EASY CHICKEN CURRY FOR 2

Steps:

• Saute the onion in the oil for 2-3 minutes.
• Add chicken breast and fry for 2-3 minutes.
• Add all other ingredients except the spinach and simmer for 10 minutes.
• Add a little water if it is too dry.
• Stir in the spinach, cook for 2 minutes.

QUICK, SIMPLE CHICKEN CURRY

Steps:

• In a deep frying pan, brown chicken thighs in oil.
• Remove chicken from pan& keep warm.
• Saute onion and green pepper until soft; add garlic and saute 1 minute.
• Stir in curry paste and cook 3-4 minutes.
• Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency.
• Serve over rice.

QUICK CHICKEN, SPINACH & TOMATO CURRY RECIPE - (4.5/5)

Steps:

• Spray a non-stick frying pan with cooking spray and place over high heat. Add onion and stir fry 2 to 3 minutes, then add cinnamon and curry powder and stir fry another minute. Add the chicken pieces and tomatoes, stock and spinach. Cover and cook for 15 to 20 minutes until cooked through. Season well and remove from the heat. Stir in the yogurt and serve with rice.

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

QUICK COCONUT CHICKEN CURRY

Steps:

• Add lemongrass to the bowl of a food processor and pulse until finely chopped. Add ginger, jalapeños, scallions and garlic and pulse until fine. Add onion and pulse until coarsely chopped. Do not overprocess or mixture will become pureed.
• Heat 1 tablespoon oil in a large dutch oven over high heat. Season chicken thighs with salt and add to dutch oven. Sear until deeply golden, about 3 minutes per side. If necessary, saute in batches, adding more oil as necessary. Remove and transfer to a plate.
• Lower heat to medium-low and add one tablespoon oil to the pot. Add onion mixture and cook, stirring frequently, for 3 minutes. Add curry powder and continue to cook until vegetables are tender and fragrant, about 5 minutes more. Add chicken stock, coconut milk, rice, and 1 ½ teaspoons salt and nestle chicken into liquid.
• Cover and bring to a simmer over low heat. Cover and let cook, about 25 minutes, or until rice is tender, stirring after 15 minutes. Remove from heat and let sit covered, 5 minutes.
• While chicken cooks, wipe out the food processor and add cilantro to the bowl. Pulse until finely chopped.
• Stir cilantro into the curry and serve, garnished with lime wedges, additional sprigs of cilantro, and toasted coconut shavings.

VERY QUICK LOW GI CHICKEN CURRY

Steps:

• You also need basmati rice or naan bread to serve.
• Heat a little oil in a deep non-stick frying pan(with a lid) and add the onion.
• Fry for about 3 minutes until tender.
• Then stir in the curry paste and fry for 1 minute.
• Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.
• Stir in spinach until it just wilts.
• Then stir in the yoghurt and coriander, season.
• Serve with rice, naan bread or salad.

QUICK CHICKEN CURRY

Steps:

• Saute onion, garlic, apple, and green pepper until softened.
• Sprinkle flour and seasonings over sauteed veggies, stir to mix.
• Add broth and chicken, stir until sauce is thickened. Remove from heat.
• Stir in yogurt just before serving.
• Serve over rice, and garnish with peanuts, raisins, and lemon slices (opt).