one person chicken curry

Easy Chicken Curry Recipe

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.




Fast Chicken Curry for One

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Fast Chicken Curry for One

chicken curry for one

Ingredients

  • 1T canola oil
  • 1 small onion, peeled and sliced
  • salt and pepper to taste
  • 1/2 tsp curry powder
  • generous pinch cumin
  • 1/4 jalapeño pepper, sliced
  • 1 boneless chicken breast or chicken thighs, cut up
  • 1/4 cup plain Greek yogurt

Instructions

  1. Heat oil in small skillet on medium high heat. After a minute or two, add the onions and season with salt and pepper. Cook the onion, stirring, until it becomes clear. This should take about 5 minutes.
  2. Turn down heat to medium. Add half the curry powder and cook for another minute or so.
  3. Season the chicken with salt and pepper, plus the remaining curry powder and the cumin. Push the onions to one side of the pan, away from the heat.
  4. Add the chicken and cook about 2 minutes. Turn the meat on the other side and cook another two minutes.
  5. Remove the chicken from the pan and set it aside on a plate.
  6. Turn the heat down to very low, and wait a minute or two until the pan cools slightly. Measure the yogurt into a cup and add some of the pan drippings. Stir it around to blend (this will keep the yogurt from curdling when you add it to the pan). Add the yogurt mixture to the pan and stir it into the onions. Keep stirring until it gets hot again.
  7. Put the chicken back in the pan, add the jalapeño pepper and cook another 2 minutes. Turn after halfway cooked.

Notes

I served this over jasmine rice, along with a side dish of cabbage seasoned with ginger, garam masala, and red pepper flakes.

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.


Indian Cooking Unfolded

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

Chili Garlic Chicken Thigh Recipe

Chicken Florentine

Chicken with Peaches and Ginger

Chili Citrus Chicken Thigh Recipe for One

 


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