Best 10 Curry In A Hurry Recipes

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In the realm of culinary delights, curry stands tall as a dish that tantalizes taste buds and captivates hearts. Originating from the vibrant land of India, curry has embarked on a global culinary journey, leaving a trail of aromatic allure in its wake. Whether you're a seasoned curry aficionado or a curious novice, this article presents a treasure trove of curry recipes, each promising an explosion of flavors and a culinary adventure that will transport you to the heart of India. From the fiery depths of the Vindaloo to the creamy embrace of the Korma, and the delicate balance of the Tikka Masala, these recipes encompass the diverse tapestry of Indian cuisine. Get ready to embark on a culinary voyage that will ignite your senses and leave you craving for more.

Let's cook with our recipes!

22-MINUTE COCONUT CHICKEN CURRY



22-Minute Coconut Chicken Curry image

This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.

Provided by Rhoda Boone

Categories     22-Minute Meals     Curry     Dinner     Quick & Easy     Chicken     Coconut     Ginger     Cashew     Spinach     Garlic     Takeout at Home

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2½ teaspoons mild curry powder
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)
½ medium onion, chopped
1 (14-ounce) can coconut milk (preferably full-fat)
1 (2½") piece ginger, peeled
4 garlic cloves, peeled
¼ cup raw cashews, chopped (optional)
1½ teaspoons yellow and/or black mustard seeds (optional)
5 ounces baby spinach
Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Steps:

  • Toss chicken with curry powder, salt, and pepper in a medium bowl.
  • Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
  • Purée coconut milk, ginger, and garlic in a blender until very smooth.
  • Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
  • Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
  • Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
  • Editor's note: This article has been updated as a part of our archive repair project.

TUNA CURRY IN A HURRY



Tuna Curry in a Hurry image

A fast and easy tuna dish with a creamy curry sauce. Serve over rice pilaf.

Provided by sal

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 clove garlic, minced
⅓ cup chopped onion
⅓ cup chopped green bell pepper
1 (5 ounce) can tuna, drained and flaked
1 cup sour cream
1 teaspoon curry powder

Steps:

  • Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
  • Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Chicken Curry in a Hurry

Provided by Kate Merker

Time 35m

Number Of Ingredients 11

1 cup white rice
1.5 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
0.5 cup plain yogurt
0.75 cup heavy cream
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
0.25 cup fresh cilantro leaves, roughly chopped

Steps:

  • Cook the rice according to the package directions.
  • Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
  • Sprinkle with the curry powder and cook, stirring, for 1 minute.
  • Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
  • Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Nutrition Facts : Calories 363 kcal, Carbohydrate 11 g, Cholesterol 126 mg, Protein 29 g, SaturatedFat 10 g, Sodium 262 mg, Sugar 2 g, Fat 22 g, UnsaturatedFat 0 g

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Steps:

  • Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
  • Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
  • Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)

Provided by PalatablePastime

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt

Steps:

  • Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  • Remove from pan.
  • Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
  • Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
  • Garnish with cilantro and a dollop of yogurt.
  • Serve with quick cooking minute rice, if desired.

CHICKEN CURRY IN A HURRY



Chicken Curry In A Hurry image

Make and share this Chicken Curry In A Hurry recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup nonfat plain yogurt
1/2 cup fat-free mayonnaise
3 tablespoons finely-chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 lb boneless skinless chicken breast, cut 1/2 ",strips
1 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
2 cups hot cooked brown rice

Steps:

  • In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
  • Place the chicken in a medium bowl.
  • Combine the paprika and pepper.
  • Sprinkle over the chicken and toss until coated.
  • Spray an unheated, large no-stick skillet with no-stick spray.
  • Heat the skillet over medium-high heat.
  • Add the chicken.
  • Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
  • Stir in the yogurt mixture.
  • Cook and stir for 2 minutes.
  • Serve over the rice.

Nutrition Facts : Calories 282.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 69.6, Sodium 339.2, Carbohydrate 31.1, Fiber 3, Sugar 4.9, Protein 30.6

PRAWN CURRY IN A HURRY



Prawn curry in a hurry image

Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 5

2 tbsp curry paste (we used Patak's Origional Balti curry paste)
1 onion, finely sliced
200g large raw or cooked prawns, defrosted if frozen
400g can chopped tomatoes with garlic
large bunch coriander, leaves and stalks chopped

Steps:

  • Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium

GREAT CURRY IN A HURRY



Great Curry in a Hurry image

Categories     Chicken     Poultry     Sauté     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
4 boneless chicken breast halves with skin
4 teaspoons curry powder
3 tablespoons brandy
2 teaspoons flour
1/2 cup canned low-salt chicken broth
1/2 cup whipping cream
3 tablespoons Major Grey's mango chutney

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.

CURRY IN A HURRY



Curry in a hurry image

Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 red onion , thinly sliced
1 garlic clove
2 tsp ready-prepared ginger from a jar
½-1tsp ready chopped chillies , from a jar
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp gujarati masala , or garam masala
3 tbsp low fat yogurt
handful coriander leaves, roughly chopped or torn

Steps:

  • Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
  • Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium

BEEF CURRY IN A HURRY



Beef Curry in a Hurry image

A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!

Provided by CWENGER

Categories     Main Dish Recipes     Curries

Time 35m

Yield 4

Number Of Ingredients 14

2 cups water
1 cup basmati rice
1 pound ground beef
1 cup chopped onion
1 (8 ounce) can tomato sauce
1 teaspoon curry powder
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup white sugar
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 (16 ounce) can English peas, drained and rinsed
2 tablespoons water, or as needed

Steps:

  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
  • While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
  • Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
  • Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
  • Layer plates with rice, peas, beef, and vegetables.

Nutrition Facts : Calories 598.9 calories, Carbohydrate 79 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 8.7 g, Protein 29.7 g, SaturatedFat 7.3 g, Sodium 723.5 mg, Sugar 26.5 g

Tips:

  • Mise en place: Gather and prepare all your ingredients before you start cooking. This will help you save time and avoid scrambling.
  • Use a large skillet or wok: This will allow you to cook the curry in one pan, which is easier and less messy.
  • Don't be afraid to experiment with different spices: Curry is a versatile dish that can be tailored to your own taste preferences. Try adding different spices like cumin, coriander, or cardamom to create a unique flavor profile.
  • Use fresh ingredients whenever possible: Fresh ingredients will give your curry the best flavor and texture.
  • Don't overcook the chicken: Chicken should be cooked until it is just cooked through, otherwise it will become dry and tough.
  • Serve curry with rice or naan bread: Rice or naan bread are the perfect accompaniments to curry, as they help to soak up the delicious sauce.

Conclusion:

Curry in a Hurry is a quick and easy recipe that is perfect for busy weeknights. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner option, give Curry in a Hurry a try. You won't be disappointed!

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