Chicken curry in a hurry is quick, delicious and packed full of taste. Healthy and on the table in under an hour it serves up to four.
Folks, I think you're going to love my chicken curry in a hurry recipe.
It's got plenty of healthy protein whilst being low in calories too.
It certainly beats those unhealthy pre-packed curries with ingredients lists as long as your arm!
Now does the following sound like you?
You’re short on time in the evening, late home and you’re tired from a hard day’s graft at the office?
You’re hungry and you’re faced with putting a meal together. When really what you want to do is just sink into a chair?
Yep, I hear you, because that is so often me too! And I totally understand that temptation to buy something of convenience from the local supermarket and to bung it in the microwave to heat it up.
So, being faced with that choice what do you do?
May I make a suggestion?
You make this healthy chicken curry in a hurry recipe.
Why? Because that’s exactly what I created it for. Busy people like you and me. We don’t want to compromise and eat something full of additives and artificial flavours from a box from the supermarket really, do we?
But we do want something relatively quick, tasty, enjoyable and healthy.
Why This Chicken Curry is Healthy
- Traditional Indian chicken curry recipes are made with a lot of oil. Sometimes up to 8 tablespoons. This recipe only uses 1 tablespoon.
- Using only 1 tablespoon of oil means this curry is just 345 calories per serving.
- Less oil means that this is a low calorie quick healthy recipe contributing 28% of your daily allowed body fat requirement.
- This healthy chicken curry provides a whopping 68% of your daily protein requirement. Great if you do a lot of gym workouts.
- It's also healthy on your pocket as its really cheap to make too!
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Other Popular Chicken Curry Recipes You Might Also Like
- Easy chicken cashew curry is a delicious creamy and rich tasting curry. It's a mildly spiced family dinner. Great with rice or naan bread!
- Green chilli chicken curry is one lean mean dish. Lean as it’s lower in calories and fat than an average restaurant curry. Mean as you get bags of flavour from minimal ingredients!
- Chicken sharabi curry is an amazing curry made from spices, tomatoes and green chillies which combine to provide an altogether amazing fusion of flavours!
- One pot chicken dhansak is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
Watch the short video I made to show you how to make this delicious chicken curry in a hurry. It shows you how easy it really is!
Chicken Curry in a Hurry Recipe
This curry in a hurry is pretty mild. If you like a little bit more heat then add some more of the curry powder to taste.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chicken Curry in a Hurry Recipe
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- 1 tablespoon sunflower oil
- 1 large onion chopped
- 2 cloves of garlic crushed
- 1 teaspoon turmeric
- 1 tablespoon medium curry powder
- 2 tomatoes roughly chopped
- ¼ teaspoon salt
- 200 ml chicken stock
- 600 g skinned chicken breasts cut into bite size chunks
- 1 tablespoon freshly chopped coriander
- Heat the oil in a large pan, over a medium heat.
- Sauté the onion and garlic together, stirring regularly, until soft, about 5 minutes.
- Add the turmeric and curry powder, stir these in, for about 20 seconds.
- Add the chopped tomatoes, keep stirring everything together. If at this point the mixture is too dry and sticking to the pan, add a little hot water from the kettle. Cook for about 5 minutes until the tomatoes are broken down.
- Remove the pan from the heat, and either using a stick blender or a food processor blitz the ingredients to a curry paste and then return to the heat.
- Once the sauce is simmering gently, add the salt and the chicken stock.
- Bring to the boil, turn down to simmer, stir in the chicken, coating well with the sauce and cook for about 15 minutes, stirring constantly.
- Check the chicken is cooked by cutting one piece in half to ensure it is not still pink inside.
- Serve on rice of your choice (I prefer the healthier wholegrain basmati rice) and garnish with the freshly chopped coriander.