Quick Weeknight Indian Curry
An easier, faster version of a traditional Indian chicken curry, made perfect for a quick weeknight dinner or a convenient make-ahead meal. It's served with fluffy basmati rice to soak up all the rich, aromatic sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon chili powder or to taste
- 1 pound boneless skinless chicken breast
- 1 can (14.5 ounces) diced tomatoes undrained
- 0.5 cup chicken broth
- 0.5 cup coconut milk full-fat recommended
- 0.25 cup fresh cilantro chopped
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
- Add ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for 30 seconds, stirring constantly, until aromatic.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 3-5 minutes.
- Pour in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until chicken is cooked through.
- Stir in the coconut milk and season with salt to taste. Simmer uncovered for another 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Remove from heat and garnish generously with fresh cilantro.
- Serve hot with fluffy basmati rice.
Notes
For a vegetarian option, substitute chicken with paneer or chickpeas. Adjust spice levels to your preference. A dollop of plain yogurt or a squeeze of lime can brighten the flavors before serving. Fresh ginger and garlic make a big difference, but pre-minced versions can save time.