This easy chicken curry recipe is a quick and delicious way to get the taste of Indian food without a lot of work. The original recipe came from The New York Times (I think), but I had to put my own spin on it. It only requires a few ingredients and a small skillet and you can put the whole thing together in fifteen minutes.
If you don’t have Greek yogurt, you can use sour cream instead. As a bonus, sour cream is more heat-resistant than yogurt so you can add it directly to the pan, rather than dirtying a separate bowl. I use the yogurt because I prefer the flavor.
Chicken Curry Recipe Variations:
- If you don’t have jalapeño pepper, add a pinch of red pepper flakes along with the curry
- Add some garam masala
(a spice blend) or some ginger
- If you don’t have boneless chicken, cut up a bone-in thigh, or just start the chicken first, cook it for ten minutes, then add the onions and follow the rest of the recipe (with the bone-in thighs, the recipe will take about 25 minutes total).
Recommended Tools and Ingredients
Madhur Jaffrey’s Quick & Easy Indian Cooking
I love Indian food, but I used to find it a bit intimidating, because it’s not as familiar to me as a home cook. However, this cookbook made that a lot easier (and I use it quite a bit).
My favorites are quick chicken korma, lamb with spinach, fish fillets in curry sauce, and curried tuna (the canned kind, not fresh). Most of the recipes take less than 30 minutes to prepare.
Many Indian cookbooks use ingredients that can be hard to find if you don’t live in an area with a large Indian or Pakistani population. I have some excellent spice stores near me, but many don’t.
That’s one reason this cookbook caught my eye. He gives you the standard ingredients, and then tells you how to “cheat” if you don’t have the usual ingredients available. It makes the food much more accessible. The recipes are easy to follow and have 10 ingredients or less.
More Quick Chicken Recipes for One Person