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How to Make Chicken Curry in a Hurry: Easy 30-Minute Dinner Recipe

Chicken Curry in a Hurry

A fast, creamy coconut chicken curry with fragrant ginger, garlic, curry powder, and fresh lime. It serves four and comes together in approximately 30 to 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon Vegetable or canola oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 2 tablespoons Curry powder
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Cayenne pepper, optional
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 13 1/2 to 14-ounce can Unsweetened coconut milk
  • 1/2 cup Low-sodium chicken broth or water
Finishing Ingredients
  • 1 tablespoon Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped
For Serving
  • as needed Cooked white rice

Method
 

Step-by-Step
  1. Pat the chicken dry, cut it into evenly sized 1-inch pieces, and season with about 1/2 teaspoon of the kosher salt.
  2. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for 3 to 5 minutes, turning once, until lightly browned; transfer it to a plate before it is fully cooked.
  3. Add the diced onion to the same pan and cook for 3 to 4 minutes, stirring occasionally, until softened.
  4. Add the minced garlic and grated ginger, then cook for about 30 seconds until fragrant.
  5. Stir in the curry powder, cumin, cayenne if using, and remaining salt. Cook for 30 to 60 seconds to bloom the spices.
  6. Pour in the coconut milk and broth, scraping up the browned bits from the bottom of the pan.
  7. Return the chicken and any accumulated juices to the pan. Simmer gently for 8 to 12 minutes, until the chicken reaches 165°F internally and the sauce has thickened slightly.
  8. Stir in the lime juice, taste, and adjust the salt or cayenne. Garnish with cilantro and serve over cooked white rice.

Notes

Full-fat coconut milk gives the richest, most stable sauce, so shake the can well before opening. Chicken thighs stay juicier than breasts during the brief simmer. For variation, add 1 cup frozen peas during the final 3 to 4 minutes or add 1 diced tomato or 1 tablespoon tomato paste for a more tomato-forward curry.