Description
A quick and flavorful one-pan chicken curry recipe designed for 2025 kitchens. Perfect for busy weeknights, this dish combines tender chicken, rich spices, and creamy sauce in just 30 minutes.
Ingredients
Scale
- 2 tbsp cooking oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder (optional, for spice)
- 1 cup canned crushed tomatoes
- 1 cup coconut milk
- Salt and black pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté until golden.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add chicken pieces and cook until lightly browned on all sides.
- Sprinkle in curry powder, cumin, paprika, and chili powder. Stir to coat chicken evenly.
- Pour in crushed tomatoes and coconut milk. Stir and let simmer for 15 minutes, until chicken is cooked through and sauce thickens.
- Season with salt and pepper, garnish with cilantro, and serve hot with rice or naan.
Notes
- For a lighter version, swap coconut milk with plain Greek yogurt.
- Add seasonal veggies like spinach, peas, or zucchini to boost nutrition.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Fusion / Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg