Monday, June 20, 2011

Chicken Curry in a Hurry

I love rice and curry, but cooking it can be a daunting task.  Why?  Well, it's never a simple a one dish meal.  You usually have 2-3 dishes (or more) and of course the rice to make.  Although it is totally worth it in the end, it's a lot of cooking before you can sit down to eat.  I love short cuts.  I call this Chicken Curry in a Hurry because I used ground chicken to speed things up.  No time is wasted cutting, marinating or even touching raw meat.  You simply plop the ground chicken in and add your spices.  Voila.... chicken curry in about 20 minutes.

1lb of ground chicken (of course you can substitute any ground meat here)
1 onion chopped
2 inches of ginger grated
3-4 garlic cloves grated 
1-2 serrano or jalapeno chilies sliced (seed if you want it not so spicy)
10-20 curry leaves
1 inch piece of cinnamon
3-4 cloves
3-4 pods of green cardamon
1 small can of tomato sauce, crushed tomato or diced tomato
1 tsp of vinegar
salt and pepper to taste
1 Tbs of red chili powder (or cayenne)  - use less if you want it less spicy
1 Tbs of curry powder ( I used American curry powder by McCormick)
1/2 tsp of turmeric
1 cup of coconut milk (or half a can)
1 Tbs of canola oil
1 cup of water
squeeze of lime juice (optional)

In a large skillet or pan heat your canola oil on med-high heat.  Add your cinnamon stick, curry leaves, cloves and cardamom and saute for about 30-45 seconds.

Add your onions and  green chilies and saute for another minute.

Add your garlic and ginger and saute for another minute.

Add your ground chicken.

Now add your ground spices, salt and pepper.  Saute for another 2 minutes.

Next add your tomato (I recommend crushed tomato because it has both the pieces and the sauce).  Also add your tsp of vinegar.

Finally add 1/2 to 1 cup of water (depending on how much gravy you want in the dish).  Simmer for 5 minutes.

Add your coconut milk and simmer for another 2-3 minutes.   Taste for salt and seasoning here.  Your dish is done, you can turn off the stove.  After I turn off the stove,  I like to add a squeeze of fresh lime juice (about 1-2 tsp) and stir it in for a fresh taste and kick.  This step is optional.   

Serves 4-6 people.  This dish goes well with any rice and curry meal, roti, naan, bread etc..  Enjoy.

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  1. Yum! Mark Bittman has a version of Curry in a hurry and it is amazing- can't wait to give yours a try!

  2. I'm all about meals in a hurry and love, love, love curry. I just used the last of my fresh ginger last night though (arrrghhhh), so I'm going to have to run out and buy more so I can make it!

  3. I want some of that now,I love curried chicken.

  4. Great idea! I love curry, but hate the time and mess. Love this idea!

  5. Love the pictures by the way this look fantastic!

  6. Look is fantastic! Really i like Chicken Curry in a Hurry.
    Thanks for sharing your ideas and Ingredients with us such a very useful information.

  7. This is one of the my favorite dish. Its looks amazing. I will try to make it on next sunday. I like this blog. Thanks for sharing with us.

  8. Wow its look really delicious this chicken curry in a hurry recipe. It is so easy to make, and is absolutely delicious. I have this recipe down in my to do list.

  9. Curry in a Hurry! That's cute!! And delicious, of course. Looks so, so good!


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