Hurry Curry Chicken

Bursting with bold flavors and vibrant spices, Hurry Curry Chicken is the ultimate one-pot meal for busy weeknights. Made with tender bites of boneless, skinless chicken thighs simmered in a rich, creamy coconut milk sauce infused with curry powder, cumin, turmeric, and a touch of cayenne for gentle heat, this recipe brings comforting warmth to the table in just 40 minutes. Aromatic ingredients like sautéed onion, garlic, and ginger add depth, while diced tomatoes and freshly squeezed lime juice balance the dish with brightness. Served over fluffy basmati rice and garnished with fresh cilantro, this satisfying curry is as quick to prepare as it is delicious. Perfect for fans of easy chicken curry recipes, it promises a flavor-packed dinner with minimal effort.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tablespoon ginger
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cayenne pepper
• 1 can (13.5 oz) coconut milk
• 0.5 cup chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro
• 1 whole lime
• 4 cups cooked basmati rice

Directions

Step 1

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Step 2

Cut the chicken thighs into bite-sized pieces and season them with a pinch of salt and pepper.

Step 3

Add the chicken to the skillet, cooking for 5-7 minutes until browned on all sides. Remove the chicken and set aside.

Step 4

Dice the onion, mince the garlic, and grate the ginger. Add them to the same skillet and sauté for 3-4 minutes until softened and fragrant.

Step 5

Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine.

Step 7

Return the chicken to the skillet and simmer the curry for 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.

Step 8

Season the curry with salt and black pepper, tasting and adjusting as needed.

Step 9

Chop the fresh cilantro and stir it into the curry. Squeeze the juice of one lime over the dish for a burst of brightness.

Step 10

Serve the Hurry Curry Chicken over cooked basmati rice, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	2161.3 grams (2161.3g)

Amount per serving	% Daily Value*
Calories	2237

Total Fat 82.20g	105%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 2.70g
Cholesterol 567mg	189%
Sodium 6635mg	288%
Total Carbohydrate 230.20g	84%
Dietary Fiber 15.00g	54%
Total Sugars 43.60g
Protein 141.00g	282%

Vitamin D 32IU	159%
Calcium 386mg	30%
Iron 24mg	135%
Potassium 2890mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 25.4%

Carbs: 41.4%