Best 8 Easy Chicken Curry In A Hurry Recipes

CHICKEN CURRY IN A HURRY

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.

CHICKEN CURRY IN A HURRY WITH BASMATI

Steps:

• Gather your ingredients.
• For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
• For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
• Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
• Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
• Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
• Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
• While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
• Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
• Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
• Pull cilantro and chop scallions, whites and greens.
• Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

CHICKEN CURRY IN A HURRY

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.

22-MINUTE COCONUT CHICKEN CURRY

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.

EASY CHICKEN CURRY IN A HURRY

Steps:

• Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
• Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
• Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
• Garnish with cilantro or parsley and serve with rice.

CHICKEN HURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
• In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
• Cover dish and bake in the preheated oven for 1 hour.

CHICKEN CURRY IN A HURRY

Steps:

• Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.