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Weeknight Chicken Curry

Weeknight Chicken Curry

Ingredients

Directions

  1. Create spice mix: Place coriander, cumin, turmeric, salt and black pepper in a small bowl. Smash cardamon pods on work surface then add to other spices. Stir together and set aside.
  2. Cook chicken: Warm a large, deep-sided skillet over moderate-high heat. Add coconut oil and heat until shimmering. Add chicken and cook, turning occasionally until meat loses its pinkness and chicken pieces are firm. Using a slotted spoon, move chicken to a bowl and set aside. Discard any remaining liquid in skillet, wipe, then return it to heat.
  3. Prepare sauce: Add butter to hot skillet and melt. Add onions and cook to soften for 2 minutes. Add garlic and ginger and cook for 2 minutes more. Sprinkle in spice mixture. Cover and cook for 2 minutes.
  4. Stir in the tomatoes and cook until bubbling. Return cooked chicken to pan and drop in the bay leaves and cinnamon sticks. Stir, cover, reduce to simmer and cook for 20 minutes.
  5. Stir in soy sauce at the very end of the cook time. Add yogurt, if using, for a creamier curry.
  6. Serve with steamed rice and garnish dish with a sprinkle of chopped cilantro.
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Weeknight Chicken Curry

5 / 5. 2

Tender morsels of chicken stewed in a fragrant sauce of tomato, onion, garlic and ginger, seasoned with Indian spices…

  • clock icon
    45 MIN
  • 4 SERVINGS
An overhead photo of the skillet filled with Weeknight Chicken Curry.

Our WEEKNIGHT CHICKEN CURRY proves that very easy can also be very delicious!

This recipe answers your requests for a quick and easy weeknight dinner idea that’s also budget-friendly. That may seem like a tall order, but we’re happy to oblige. Better still, this WEEKNIGHT CHICKEN CURRY is also easy to serve; simply steam off favourite jasmine, brown or basmati rice and you’re ready to enjoy.

Here’s why this chicken curry recipe works:

  • Minimal prep time  – just chop up a few veggies and dice up some chicken before heading to the stovetop to sauté.
  • You can tailor this recipe to suit your personal tastes by making it with chicken, beef, shrimp, firm-fleshed fish or assorted vegetables.
  • The spice profile is a classic curry blend made with cumin, turmeric, coriander, cardamom and cinnamon.
  • With just 15 minutes of active time and a 30-minute slow simmer, it’s perfect as a quick weeknight meal idea.

Before I share tips on this main course meal, please remember to PIN it on a favourite PINTEREST board. You can also SHARE it with friends on your favourite socials like FACEBOOK and INSTAGRAM. Don’t forget to tag #weekendatthecottage whenever you post pics of your weekend get-togethers; we love seeing all the delicious food you’re making. Thanks! 

And now, here’s the deal on WEEKNIGHT CHICKEN CURRY;

All of the ingredients needed to make weeknight chicken curry.
Basic ingredients come together to create an extremely flavourful curry.

INGREDIENTS

Picking up the various ingredients for this recipe will be easy. Anything not already in your fridge or pantry will be available at your local supermarket. If you do need to purchase the canned tomatoes and spices, best to buy more than the recipe calls for because you’ll be making this delicious chicken curry dinner again and again.

A large, deep skillet filled with seared morsels of chicken.
We used chicken breasts but chicken thighs work too.

CHICKEN

We crafted this recipe using boneless, skinless chicken breasts, but chicken thighs work too. When purchasing, we suggest asking for free-run, certified organic chicken – you will taste the difference. Chicken is a lean protein packed with micronutrients, making it a healthy option for meat eaters. Working with it is simple; sauté or brown the chicken in a deep skillet over medium-high heat before adding it to the curry sauce.

Bowls of spices including cumin, turmeric, cardamom, coriander, cinnamon and bay leaves.
Check that your spices are fresh before making this recipe.

SPICES

This curry recipe features a blend of spices that all contribute to the memorably pleasing flavours of the finished dish. Notice how there’s no curry powder in sight? We crafted a homemade blend instead. Before beginning the recipe, make sure to check your spice cabinet to ensure your spices are still fresh. If they’ve lost their vibrant colour or heady aroma, it’s time to bin them and purchase new ones. You’ll be able to find all of the spices called for in the recipe at a spice or bulk store. Look for the bay leaves in the fresh herb section of your grocery store.

The skillet filled with the spices, chicken and rich tomato based curry sauce.
The aroma of this chicken curry recipe is enticing.

SKILLET

We used a deep, large skillet for this recipe. It allowed for the sautéing of the chicken and also for the slow simmer of the sauce. Using one pot for the preparation of the entire dish is suggested, and a medium-sized pot or Dutch oven will work too. No matter what you end up using, the one essential requirement is that it has a cover. The curry must be covered for its slow simmer towards the end of the recipe.

Easy weeknight chicken curry served with basmati rice, sprinkled with chopped cilantro.
Steam up a bowl of your favourite rice and have some cilantro at-the-ready.

TO SERVE

Don’t forget to watch the VIDEO attached to this recipe when I show the addition of the last two ingredients, the first being soy sauce, and the second being yoghurt. Although the yoghurt is optional, it does add a nice creaminess to the dish while the soy sauce simply enhances the spice flavouring in the sauce. Yum!

Weeknight Chicken Curry and fragrant basmati rice.
Wait until you try it!

As mentioned at the top, this meal can be enjoyed with a side of your favourite steamed rice. You can also present it with a side salad; you’ll find one HERE. Boiled or roasted potatoes are a nice option too, as is our CAULIFLOWER RICE. Adding some chopped cilantro before you enjoy adds a pop of colour to the dish and a nice flavour too. I almost forgot! Although we posted this delicious chicken curry recipe as a weeknight dinner, it definitely works on weekends too!

Try this WEEKNIGHT CHICKEN CURRY, tonight. Enjoy!

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Weeknight Chicken Curry

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Products used in this recipe

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Weeknight Chicken Curry

Ingredients

  • 4 boneless chicken breasts, cubed
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1 white or yellow onion, thinly sliced
  • 6 garlic cloves, finely diced
  • 2-inch knob of ginger, peeled and grated
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon coriander
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cardamon pods, cracked
  • 4 bay leaves
  • 2 cinnamon sticks
  • 1 can crushed tomatoes
  • To serve:
  • ½ cup plain yoghurt, optional
  • 2 teaspoons soy sauce
  • Garnish:
  • chopped cilantro
  • Serve:
  • steamed rice

Directions

  1. Create spice mix: Place coriander, cumin, turmeric, salt and black pepper in a small bowl. Smash cardamon pods on work surface then add to other spices. Stir together and set aside.
  2. Cook chicken: Warm a large, deep-sided skillet over moderate-high heat. Add coconut oil and heat until shimmering. Add chicken and cook, turning occasionally until meat loses its pinkness and chicken pieces are firm. Using a slotted spoon, move chicken to a bowl and set aside. Discard any remaining liquid in skillet, wipe, then return it to heat.
  3. Prepare sauce: Add butter to hot skillet and melt. Add onions and cook to soften for 2 minutes. Add garlic and ginger and cook for 2 minutes more. Sprinkle in spice mixture. Cover and cook for 2 minutes.
  4. Stir in the tomatoes and cook until bubbling. Return cooked chicken to pan and drop in the bay leaves and cinnamon sticks. Stir, cover, reduce to simmer and cook for 20 minutes.
  5. Stir in soy sauce at the very end of the cook time. Add yogurt, if using, for a creamier curry.
  6. Serve with steamed rice and garnish dish with a sprinkle of chopped cilantro.

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