Easy Chicken Curry In A Hurry

Delicious Chicken Curry In a Hurry is easy to prepare in the kitchen after a long day at work or play and easy on the grocery budget.

In 30 minutes, you can have this delicious curry dish on the table for your family.

chicken curry
Easy Chicken Curry in a hurry recipe

Chicken Curry Ready In Minutes

For all of you curry lovers, we have Chicken Curry In A Hurry which is delicious, and you can have it ready in under one hour.

Indian Curry is one of my favourites so when Nicola wanted to share her family recipe on CBB, I was excited.

This curry recipe is full of wonderful Indian spices that every kitchen should have if you love to cook homemade meals from scratch.

Indian Food In The UK

Growing up in the UK, I remember having many Indian friends, some of whom I am still friends with today.

Exposure to Indian food came to me at a young age through my friends and local restaurants.

I was always on the hunt for quick chicken recipes, and Indian curry was always my go-to meal when I needed something in a flash.

Beef recipes aren’t on my menu plan often but when I do, making a beef curry is just as easy and tasty as using chicken.

If you want a vegetarian curry, omit the meat and use a variety of your favourite vegetables in the sauce.

I find takeaway Indian cuisine in the UK is as popular as Chinese Food take-out in Canada.

Visiting India For The Best Curry Recipes

My love for Indian cuisine brought me to India, where I ate some of the finest Indian foods, and probably some I will never master.  

There’s nothing quite like an authentic chicken curry but there is no reason you can’t make your curry at home.

Our home has a few Indian cookbooks, and we certainly have all the lovely spices Nicola will share in this quick and easy curry recipe.

I have made Mrs.CBB many Indian Curry recipes, and although the flavours were new to her, she said they were welcoming, fresh flavours different from what she had grown up with.

The best part is not only is this curry in a hurry, but it’s also a frugal recipe that your friends will enjoy and won’t cost a fortune to make.

Sometimes it’s nice to cook outside the norm and try something new. – Mr.CBB

The Dalda Cookbook
The Dalda Cookbook

Basic Curry Recipe

I created this basic curry recipe with some of the lovely spices in The Dalda Cookbook.

For this particular curry recipe, you can incorporate beef, chicken, or vegetables, whatever you have in your refrigerator or freezer.

I decided to go with an Indian creation I make for my family as my third contribution to Mr.CBB’s Cooking with the Fans Sunday post.

My first recipe for CBB was an easy-to-make shortbread cookie, and the last was a Panettone Bread Pudding which would be a great dessert for this meal.

What is Garam Masala?

We love Curry in our house, and the kids have grown up with a little spice in their meals since they were able to eat whole foods.

Even the mushy stuff had a bit of something in it rather than salt! If you are wondering what is Garam Masala, I’ll tell you.

According to Wikipedia, Garam means “Hot,” and Masala means “Spices, which is a blend of ground spices common in North Indian and other South Asian cuisines.

What Spices Are In Garam Masala?

That’s a good question, and anyone with a sophisticated palate can pick out the lovely spices.

Is Garam Masala hot? 

If you ask yourself, “Is Masala hot?” it’s not really; at least, I don’t think so. As you can see, the spices below are not as hot as many believe.

The spices are aromatic yet pungent in flavour but perfect for many recipes.

According to Wikipedia, the Indian version of Garam Masala includes the following:

Spice mixture Indian Garam Masala
Spice mixture Indian Garam Masala (Photo credit: Wikipedia)

Curry Inspiration

My inspiration for the exotic spice is India as my great-aunt and uncle ran a tea plantation from the ’50s-’60s.

My aunt was always telling stories of what it was like growing up at that time, showing us pictures and photos of Indian food.

She also mentioned how lonely it was to be a bit like me without family. 

Initially, it would be a struggle, but I said I would soon settle in my new homeland, Canada, and make new friends.

On my leaving Scotland, she handed me a cookbook saying it was one of her first cookbooks called “The Dalda Cookbook.”

She knew that I loved Indian curry and experimenting with cooking and creating new recipes.

This is now one of my much-cherished cookbooks that you can’t purchase anymore!

If you find it at a Thrift store or a library, get your hands on it and try the recipes.

The cookbook is undoubtedly a treasure to be handed down to other generations. -Nicola Don

How To Make Chicken Curry In A Hurry

Chicken Curry In A Hurry 1

Step One Making Chicken Curry In A Hurry

Chicken Curry In A Hurry 4

Step Two Making Chicken Curry In A Hurry

Chicken Curry In A Hurry 5
Finished Chicken Curry In A Hurry

Printable recipe below

How To Make Curry

Easy Chicken Curry In A Hurry

  • Recipe Type: Curry
  • Cuisine: Indian
  • Author: Nicola Don
  • Prep time: 10 mins
  • Cook time: 20 mins
  • Total time: 30 mins
  • Serves: 4

You can have a delicious, flavourful curry on the meal on the table fast.

Ingredients For Indian Curry

  • 1lb Chicken, Beef, or Vegetables
  • 1 large white onion minced
  • 2 tsp Curry powder
  • 1 tsp Garam Masala
  • 1 Cup of Chicken/Beef Stock or 1 cube
  • 1/2 can of Coconut milk
  • 1 tsp Corn starch
  • I tsp ground cumin
  • Coriander
  • You can add other vegetables to this, such as peas.
  • 1 tsp Extra Virgin Olive Oil

Instructions To Make Chicken Curry

  1. Add oil to the pan; when hot enough, add the minced onions and spices.
  2. Cook until you can smell the aroma of spices (a couple of minutes), then add your choice of meat, chicken, or vegetables.
  3. Keep stirring until everything is coated and the Beef, Chicken, or Vegetables are starting to simmer.
  4. Now add your stock a bit at a time stirring all the bits stuck to the pan (the best bits with the most flavour).
  5. Bring your curry mix up to a simmer, and then add coconut milk.
  6. Stir until it starts changing texture and color.
  7. It should thicken slightly, but we don’t want it runny,, so mix in your cornstarch with a bit of water until it becomes a liquid paste.
  8. Now add cornstarch gradually until your curry thickens. You may not need to use all of the cornstarch.
  9. Then add peas and simmer until cooked and the Beef/chicken or Veg are tender.
  10. Lastly, add as much coriander as you prefer ( I add a handful), and there you have it!
  11. Serve on a bed of  Basmati rice with homemade Naan bread or pita bread and mango chutney.

That’s how easy it is to make Chicken Curry in a Hurry and surprise your family with a delicious meal for lunch or dinner.

Discussion: What are your favorite types of curry? Leave me your comments below.

Yield: 4

Easy Chicken Curry In A Hurry

chicken curry

Enjoy this delicious Indian Chicken Curry In A Hurry in 30 minutes served over white rice with fresh Naan bread.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1lb Chicken, Beef, or Vegetables
  • 1 large white onion minced
  • 2 tsp Curry powder
  • 1 tsp Garam Masala
  • 1 Cup of Chicken/Beef Stock or 1 cube
  • 1/2 can of Coconut milk
  • 1 tsp Corn starch
  • I tsp ground cumin
  • Coriander
  • You can add other vegetables to this, such as peas.
  • 1 tsp Extra Virgin Olive Oil

Instructions

  1. Add oil to the pan; when hot enough, add the minced onions and spices.
  2. Cook until you can smell the aroma of spices (a couple of minutes), then add your choice of meat, chicken, or vegetables.
  3. Keep stirring until everything is coated and the Beef, Chicken, or Vegetables are starting to simmer.
  4. Now add your stock a bit at a time stirring all the bits stuck to the pan (the best bits with the most flavour).
  5. Bring your curry mix up to a simmer, and then add coconut milk.
  6. Stir until it starts changing texture and color.
  7. It should thicken slightly, but we don't want it runny, so now mix in your cornstarch with a bit of water until it turns into a liquid paste.
  8. Now add cornstarch gradually until your curry thickens. You may not need to use all of the cornstarch.
  9. Then add peas and simmer until cooked and the Beef/chicken or Veg are tender.
  10. Lastly, add as much coriander as you prefer ( I add a handful), and there you have it!
  11. Serve on a bed of Basmati rice with homemade Naan bread or pita bread and mango chutney.

Did you make this recipe?

Did you make this recipe?

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