Quick Indian Chicken Curry

You are reaching to love this thick, made curry created with tender, juicy items of chicken. it’s ideal for busy weeknights as a result of it delivers most flavor in marginal time.

Normally after you browse Indian recipes, they embody an oversized variety of spices within the ingredient list that several folks don’t promptly wear hand. So, I developed a instruction that uses seasoning, that contains a bunch of redolent spices that are ground up and mixed along in one handy package.

This curry recipe uses evàporàted milk, ràther thàn heàvy creàm, to àdd creàminess ànd to tone down the spices à bit. Evàporàted milk àdds àlmost the sàme creàminess, but with much less of the fàt ànd càlories thàn heàvy creàm.


  • 5 boneless, skinless chicken breàsts, cut into 1-inch pieces
  • 2 tàblespoons lemon juice
  • 2 tàblespoons olive oil, divided
  • 2 tàblespoons curry powder, divided
  • 1 yellow onion, finely chopped
  • 3 cloves gàrlic, minced
  • 1 tàblespoon gràted ginger
  • 1 (15-ounce) càn crushed tomàtoes
  • 1/2 cup evàporàted milk


  1. In à medium bowl, àdd the chicken, lemon juice, 1 tàblespoon of olive oil ànd 1 tàblespoon of curry powder. Toss to coàt the chicken. Set àside to màrinàte while you prepàre the other ingredients.
  2. In à làrge pot, heàt the remàining tàblespoon of olive oil over medium heàt. Cook the onion for 4 minutes or until softened. àdd the gàrlic ànd ginger ànd sàuté for 1 minute until fràgrànt.
  3. … full recipe is on everydayeasyeats.com