Estimated reading time: 8 minutes
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 Ready In Minutes
For all 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 I was excited when Nicola wanted to share her family recipe on CBB.
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 still have.
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.
Basic Curry Recipe
I created this basic curry recipe with some 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 could 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,“ 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; 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 spicy in flavour but perfect for many recipes.
According to Wikipedia, the Indian version of Garam Masala includes the following:
- Black Peppercorns and White Peppercorns
- Cloves
- Cinnamon
- Black cumin seeds and White cumin seeds
- Black, brown, and green cardamom pods
Curry Inspiration
My inspiration for the exotic spice is India, where my great-aunt and uncle ran a tea plantation from the ’50s to the ’60s.
My aunt always told stories of what it was like growing up and showed us pictures and photos of Indian food.
She also mentioned how lonely it was to be 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, “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
Step One Making Chicken Curry In A Hurry
Step Two: Making 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
- Add oil to the pan; add the minced onions and spices when hot enough.
- Cook until you can smell the aroma of spices (a couple of minutes), then add your choice of meat, chicken, or vegetables.
- Keep stirring until everything is coated and the Beef, Chicken, or Vegetables are starting to simmer.
- Now add your stock a bit at a time stirring all the bits stuck to the pan (the best bits with the most flavour).
- Bring your curry mix to a simmer, and add coconut milk.
- Stir until it starts changing texture and color.
- 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.
- Now add cornstarch gradually until your curry thickens. You may not need to use all of the cornstarch.
- Then add peas and simmer until cooked and the Beef/chicken or Veg are tender.
- Lastly, add as much coriander as you prefer ( I add a handful), and there you have it!
- 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?
Please leave me your comments below.
Easy Chicken Curry In A Hurry
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
- Add oil to the pan; add the minced onions and spices when hot enough.
- Cook until you can smell the aroma of spices (a couple of minutes), then add your choice of meat, chicken, or vegetables.
- Keep stirring until everything is coated and the Beef, Chicken, or Vegetables are starting to simmer.
- Now add your stock a bit at a time stirring all the bits stuck to the pan (the best bits with the most flavour).
- Bring your curry mix to a simmer, and add coconut milk.
- Stir until it starts changing texture and color.
- 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.
- Now add cornstarch gradually until your curry thickens. You may not need to use all of the cornstarch.
- Then add peas and simmer until cooked and the Beef/chicken or Veg are tender.
- Lastly, add as much coriander as you prefer ( I add a handful), and there you have it!
- Serve on a bed of Basmati rice with homemade Naan bread or pita bread and mango chutney.
More Delicious Recipes
- Mr.CBB’s Cheesy Crock-Pot Lasagna (canadianbudgetbinder.com)
- Mr.CBB’s Creamy Ham And Cheese Macaroni Bake (canadianbudgetbinder.com)
- St. Patrick’s Day: Mr.CBB’s Custard Coffee Cookie Trifle (canadianbudgetbinder.com)
- Mr.CBB’s Crock-Pot Beef Stew (canadianbudgetbinder.com)
- Protect Your Investment: Planting Tips For Your Vegetable Garden (canadianbudgetbinder.com)
This looks so yummy! 🙂
Thanks for the recipe Nicola! I even have some chicken that was waiting for a recipe to appear… and now it has! 😀
Awesome, now you have a recipe for your chicken. Do you think you might like curry with beef as well?
Oh yummy, yummy, yummy! We will have to have chicken curry tonight !! My uncle spent 13 years in India with the British Indian Medical Service, from 1935 to 1948, and brought home to family in the UK (us in Wales and his mother & brother in London) his love of Indian foods, long before curry became a ‘staple’ in the UK. This looks like a lovely extension of my thrown-together curries, out I go for some coconut milk.Thanks for the inspiration.
Oh yummy, yummy, yummy! We will have to have chicken curry tonight !! My uncle spent 13 years in India with the British Indian Medical Service, from 1935 to 1948, and brought home to family in the UK (us in Wales and his mother & brother in London) his love of Indian foods, long before curry became a ‘staple’ in the UK. This looks like a lovely extension of my thrown-together curries, out I go for some coconut milk.Thanks for the inspiration. BTW my fav Indian cookbook is “Brit Spice” an oldie but goodie.
Hi Maximary,
I can remember indian food being an important part of many British family meals of my mates. The Brit Spice cookbook sounds familiar, I’ll have to look it up. Wales is a nice place, lived there before.
We thoroughly enjoyed the chicken curry on Sunday, but had 1/2 tin coconut milk left over, so yesterday we had another curry –
Took a package of the imitation “crab legs” from the freezer (bought for 99 cents a couple of weeks ago) and cut the “legs” into 1″ chunks. Following your chicken recipe, I started with chopped onions, shredded carrot and chopped mixed peppers (all from the freezer). Apart from increasing the cumin, garam marsala and curry powder measures by half (personal choice), I followed your recipe, sprinkled some lovely dessicated coconut on top & served over basmati rice. It was delicious – and frugal.
This looks so good!! I’ll have to see what kind of trouble I can get into with this and share with my daughter. Thanks Nicola!!!!! The pass it on cook books here tend to be for German foods as that was Mom’s family. I have all 3 of the schmecks cook books by Edna Staebler.. I’ll sit and read them and other cook book like some one else would sit and read a novel or what ever…….
Christine thats me too:). I love a good cookbook!
Same here I love a good cookbook:)
I love anything with curry! Looks like a good one to try!
this looks delicious – thanks for sharing! It’ll be a great chance for me to introduce the kids to Indian food.
One thing I appreciate that my mum did was introduce us kids to other cultures.
I love a good curry, but I have found lately that I can never make it hot enough for my mouth, but I suffer any extra heat the next day if you get my meaning…
loud and clear mate… I don’t eat hot food for that reason at all.
A comment on your Chicken Curry Recipe. Just AWESOME, I got lost somewhere in the fact if this was your change to the one in the book, or the original. It did not matter it was for my dinner tonight.Since I cook ahead sometimes in case I get lost in the world. My family does not care when I return, but A Real Dinner is a must. Yes, I think they are spoiled but I Love to cook for people that REALLY Love to eat real food. I use the chicken and chicken stock, what I think really made this meal was the coconut milk & the spices.. The creaminess of the sauce with the hint of spices blended so well together. The mixer of the Garam Masala truly made it a traditional touch. The chicken melts into the sauce and seasonings, bringing that regular chicken flavor to an all New High. I did put this tiny spin on it, I sauteed a few onions just till they were clear and used just a pinch of Garam Masala (I Love this spice). This was if anyone wanted to add. Added the rice. Made myself a plate to taste, (mistake) it became my breakfast. LOL You did Great Mate. 😉
Thanks glad you enjoyed my recipe, it was inspired by the spices in the book as I love to experiment:)
Glad you enjoyed my recipe. It was inspired by the spices from this boom;)
Book lol
Thank you Mr.CBB & Nicola for sharing this recipe!!! I made it tonight and used coffee cream instead of coconut milk since that’s what I had on hand. It was very yummy!!!! Even the hubby loved it since it wasn’t spicy 🙂
Will make it again for sure!