Shortcut Chicken Curry

This shortcut chicken curry recipe is all about saving time and effort, but still getting a delicious curry! I used sliced chicken that I had already processed and frozen in 1 lb portions. The sliced chicken cooks super fast and there’s no potato, so there’s no need to simmer the curry for a long time. I use meat curry powder instead of the typical mix of spices because I (unfortunately) don’t have a full spice cabinet as a college student. These shortcuts mean I don’t need to go out and buy super specific ingredients, and I don’t need to spend a lot of time fixing a meal. Is this an authentic Indian dish with layers upon layers of flavors, aromas, and spices? Well…no. But does this recipe deliver a robust, tasty curry in less than half an hour? Absolutely!

IMG_0742 (2)

Ingredients
2 cloves garlic, minced
1 lb raw chicken, sliced into 1/4″ thick slices
50 g (1/4 cup) meat curry powder + 1/3 cup water
1 chicken stock cube
1/2 cup water
5 roma tomatoes, quartered into wedges
1/2 cup coconut cream
salt, to taste

Method
1. Mix the meat curry powder with 1/3 cup water to form a loose paste.
2. Fry the garlic in a generous amount of oil (enough to fully cover the bottom of the pot).
3. Add the curry paste to the garlic and fry for a minute at medium heat (less than 7/10 on a typical stovetop), stirring continuously. If you are not using a nonstick pan, the paste will form a layer on the bottom of the pot. That is fine as long as it doesn’t start burning.
4. Add the sliced chicken to the pot and stir it into the curry paste, coating evenly. Fry until the chicken is mostly cooked, about two minutes.
5. Add 1/2 cup water, salt, and the chicken stock cube to the pot and scrape up any of the paste that stuck at the bottom of the pot.
6. Bring to a simmer and add the tomatoes. Simmer for 5 minutes.
7. Add the coconut cream and gently simmer for 2 minutes.
8. Enjoy!

Serves 4

Notes:
Coconut cream is thicker and has a stronger flavor than coconut milk. If you are using coconut milk, I suggest you use 2/3 cup, then simmer it for a couple extra minutes.
After you add the coconut cream/milk, do not let the curry come to a rolling boil. If it gets too hot, the coconut cream can separate into a grainy texture.

Print-Friendly Recipe
Shortcut Chicken Curry
by halite & piper

Ingredients
2 cloves garlic, minced
1 lb raw chicken, sliced into 1/4″ thick slices
50 g meat curry powder (1/4 cup) + 1/3 cup water
1 chicken stock cube
1/2 cup water
5 roma tomatoes, quartered into wedges
1/2 cup coconut cream
salt, to taste

Method
1. Mix the meat curry powder with 1/3 cup water.
2. Fry the garlic in oil.
3. Add the curry paste to the garlic and fry for a couple minutes at medium heat, stirring continuously.
4. Add the sliced chicken to the pot. Fry until the chicken is mostly cooked, about two minutes.
5. Add 1/2 cup water, salt, and the chicken stock cube to the pot.
6. Bring to a simmer and add the tomatoes. Simmer for 5 minutes.
7. Add the coconut cream and gently simmer for 2 minutes.
8. Enjoy!

Serves 4

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2 Comments Add yours

  1. That’s a lot of curry powder. I wonder if meat curry powder is different from the stuff I use? I usually use about 1 teaspoon for a curry. Is it a blend with milder spices in it?

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    1. The meat curry powder I use is a blend of all the different spices for curry. I get it in packets like this one: https://www.internationalgroceries.com.au/image/cache/data/Malaysia/Product%20Image%206-600×600.jpg
      I like using curry powder instead of a paste because curry powder almost never has salt, sugar, oil, and/or MSG premixed into it like the pastes do. I also use 50 g (1/4 cup) so that I get that bold curry flavor that’s mellowed by the coconut cream 🙂 As always though, all my recipes are super adaptable! Different curry powders have different intensities, so I’m all for experimentation to figure out what gives the best results!

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