Easy Chicken Curry
Ingredients
- 2 tbspcanola
corn or other neutral oil
- 2 largeonions
peeled and sliced
- salt and freshly ground black pepper to taste
- 2 tspcurry powder
- 1 canunsweetened coconut milk
1 1/2 to 2 cups
- 1 ½ lbpeeled shrimp or boneless chicken
cut into 3/4- to 1-inch chunks
- 1 cpeeled
seeded and diced tomato, canned is fine; cut up and drain before using
- chopped basil or mint for garnish
optional
Directions
- 1
Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
- 2
Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
- 3
Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Easy Chicken Curry
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About this Recipe
Craving a flavorful, fuss-free dinner that comes together in a flash? This Easy Chicken Curry recipe, inspired by Mark Bittman, is your answer to weeknight cooking dilemmas, delivering rich, satisfying flavors in just 30 minutes. Forget complicated steps and lengthy ingredient lists—this adaptable dish proves that incredible taste can be incredibly simple.
What makes this one-pot curry a weeknight hero is its brilliant simplicity and incredible adaptability, built on a foundation of just five core ingredients. You'll build a deeply aromatic dish by sautéing onions, stirring in curry powder or red curry paste, and then creating a rich sauce with coconut milk. Adding your protein and finishing with tomatoes allows the flavors to meld quickly, tasting like it took hours, but relying on smart layering to achieve its depth.
Imagine tender chicken (or your chosen protein) bathed in a creamy, spice-infused coconut sauce, punctuated by sweet, softened onions and bright, juicy tomatoes. This easy curry offers a wonderfully balanced and comforting experience, perfect for a cozy dinner. The rich sauce provides a satisfying mouthfeel, while the spices offer a gentle warmth without being overpowering. Each generous serving clocks in at 447 calories, making it a satisfying and substantial main course that truly nourishes.
This recipe is truly a blank canvas for your culinary creativity! While chicken and shrimp are fantastic choices, feel free to swap in duck, turkey, firm fish, tofu, lump crab meat, or even beef—just remember to adjust cooking times accordingly, as delicate proteins like fish and shrimp cook much faster. You can easily elevate the base by adding chopped bell pepper or carrots with the onions, or stir in a can of drained chickpeas or a generous handful of fresh spinach alongside the tomatoes for extra nutrients and texture. For a different flavor profile, consider using red curry paste instead of curry powder, and don't be shy about being generous with your chosen spices. Always remember to season as you go with salt and pepper.
This quick and easy curry is perfectly designed for effortless weeknight meals, making it a fantastic main course when you need something delicious on the table fast. Garnish with fresh chopped basil or mint for a vibrant finish and serve alongside fluffy rice or warm naan to soak up every last drop of the delicious sauce.