Quick chicken curry

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This quick chicken curry is the perfect midweek dish — simple to make, full of rich, fragrant flavour, and on the table in less than an hour. It’s one of those true weeknight saviours: comforting, aromatic, and wonderfully fuss‑free, giving you all the cosy satisfaction of a slow‑simmered curry without the wait.

Serving Suggestions for a Quick Chicken Curry

  • Fresh coriander and lime wedges to finish the plate
  • Steamed basmati rice — light, fluffy, and ideal for soaking up the sauce
  • Garlic naan, plain naan, or mini naans warmed in the oven
  • Chapatis for a lighter bread option
  • Tenderstem broccoli — steamed or roasted for a fresh green side
  • Garlic roasted new potatoes if you want something heartier
  • Cucumber raita with mint to cool the spices
  • Simple tomato & red onion salad with lemon and coriander
  • Mango chutney or lime pickle for a sweet‑tangy contrast
  • Peas — buttered or stirred into the curry for extra colour
  • Green beans with a squeeze of lemon
  • Crispy onion bhajis or vegetable pakoras if you want a fakeaway feel
  • Warm roti chips (torn roti baked until crisp) for dipping
Quick chicken curry

Quick chicken curry

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Cook Time 45 minutes
Course Dinner
Servings 4 people

Ingredients
  

  • 3 large chicken breasts, cut into bite size chunks
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • ½ tsp garlic paste
  • 1 tbsp cumin seeds
  • ½ tsp ginger paste
  • 1 tbsp ground coriander
  • 1-2 tsp hot chilli powder (or curry powder)
  • 1 tsp turmeric
  • 1 tsp fenugreek
  • ½ tsp cinnamon
  • 400 g chopped tomotoes
  • 300 ml water
  • ½ tsp caster sugar
  • 150 ml Greek yoghurt
  • 1 tsp garam masala
  • salt and black pepper

Instructions
 

  • Heat the oil in a pan and fry the chicken until cooked. Remove from the pan and set aside.
  • Add the onion slices to the pan and fry until golden brown (but not burnt), add the garlic and ginger paste and fry together for a couple of mins.
  • Add the cumin seeds, coriander, chilli powder, turmeric, fenugreek and cinnamon and fry together for around 3-4 mins.
  • Add the chopped tomatoes, then refill the can with water (this will use up any left over tomatoes) and add half the water and stir together.
  • Pour into a food blender and blitz to a smooth sauce then pour back into the pan. Using the left over water, use to rinse the blender and add this to pan.
  • Add the chicken and caster sugar, stir together and then gently simmer for around 10mins.
  • Add the garam masala and greek yoghurt, stir together and simmer for a further 5mins.
  • Serve immediately along with boiled rice, naan and poppadums.