10 Minutes Chicken Curry
This 10 minutes chicken curry is super simple to make and all you need just 6 ingredients to make this delicious, creamy, spicy chicken curry recipe! Making chicken curry can’t be easier than this! 
This post was originally published in March 2015. It has been updated with photos and contents.
This Chicken curry recipe delicious with simple ingredients loaded with flavour and make everything in one skillet.
This chicken curry is something a quick fix for your craving dinner/lunch.
The tomato paste gives you the tangy and layers of flavours with spices that act as balancing with spices gives you the depth of the flavours.
This one-dish makes a weekly appearance at our dinner table!
Do try this recipe, it is warm, comforting and tastes like the best and on your table under 10 minutes.
What You'll Find in This Post (Show all)
Why this Recipe works:
1.Pantry friendly! You can find ginger garlic to chilli powder available at home anytime.
2.Customizable: You can add veggies to make a meal-in-one.
3.Minimal-prep: Just a few ingredients to go by!
How to make 10 minutes Chicken Curry:
)
If you want the gravy to lightly thicken further cook for few minutes.
Tips to make the best Chicken Curry recipe:
1.Chicken: You may use boneless chicken as well. Check for the doneness once the chicken is ready. You can also pressure cook for 2 hisses to cook the chicken.
2.Brown onions: If you have brown onions either homemade or store-bought in hand just go for it. Brown onions perfect suits for this recipe.
3.Ginger&Garlic: Freshly made ginger garlic paste gives you more aromas to the chicken curry. You may crush the ginger and garlic lightly using mortar pestle.
4.Spice powders: I have added chilli powder,coriander powder and turmeric powder for this recipe. You may add pepper powder, curry powder or garam masala as per your taste bud.
Variations in curry recipe:
1.Vegetables: Veggies like potato, capsicum, cauliflower, broccoli, mushroom, cottage cheese can be added along with the chicken. Simply dice them to small bite cubes and add-in.
2.Coconut milk: If you love the flavours of coconut milk and you want to make the curry one step further to make it delicious, add coconut milk or coconut cream that gives you creamy, silky chicken curry.
Faq:
1. How do you serve the chicken curry recipe?
This chicken curry is served with rice, roti, naan, basmati rice, ghee rice, paratha or slices of bread!
2. How long can we store?
Store the curry in an air-tight container and refrigerate that keeps well for 2 days.
If you intend to freeze, store the chicken curry in a freezer-safe container or zip lock bags. That keeps well for a month.
3. How to reheat chicken curry?
Keep the ziplock bag in warm water, that loosen the texture of the curry.
Then heat it in a saucepan, sprinkle some freshly chopped coriander leaves.
Other Curry Recipe you would like to try:
Check out All the Chicken Recipes.
★ DID YOU TRY THIS 10 MINUTES CHICKEN CURRY RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!
♥ Spread the Love If you make this recipe, share your food photo with hashtag #nithisclickncook on Facebook or Instagram, So we can see it and others can enjoy too! Thank you ♥
10 Minutes Chicken Curry
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 1x
Description
This 10 minutes chicken curry is super simple to make and all you need just 6 ingredients to make this delicious, creamy, spicy chicken curry! Making chicken curry can’t be easier than this!
Ingredients
Ingredients:
- 1/2 kg chicken
- 1 tablespoon oil
- 1 onion
- 1 tablespoon ginger
- 5 garlic pods
- 1 tablespoon chilli powder
- 2 teaspoon coriander powder
- 3 teaspoon tomato paste
- 1 teaspoon oil (for marinade)
- 1 tablespoon (for cooking)
- 1 teaspoon coriander leaves.
Instructions
- To a small mixing bowl, add tomato paste, chilli powder, coriander powder and oil. Stir to make a thick masala paste.
- To make chicken curry , add oil in a sauce pan, once the oil has heated up, add ginger garlic paste. Stir fry for1 minute till the raw smell disappears.
- Add sliced onion, cook until the onions turns translucent.
- Now, add chicken pieces, stir fry for 1 minute. The colour of the chicken will change to a light pale colour.
- Now add the thick masala paste, stir and cook for 5 minutes.
- Add 1.5 cups of water, sprinkle some chopped coriander leaves.
- Cover and cook for 5 minutes till you get the desired consistency.
- If you want the gravy to be lightly thicken further cook for few minutes.
Notes
Tip to make best chicken curry:
Chicken: You may use boneless chicken as well. Check for the doneness once the chicken is ready. You can also pressure cook for 2 hisses to cook the chicken.
Brown onions: If you have brown onions either homemade or store-bought in hand just go for it. Brown onions perfect suits for this recipe.
Ginger&Garlic: Freshly made ginger garlic paste gives you more aromas to the chicken curry. You may crush the ginger and garlic lightly using mortar pestle.
Spice powders: I have added chilli powder and turmeric powder for this recipe. You may add pepper powder, curry powder or garam masala as per your taste bud.
Variations:
Vegetables: Veggies like potato, capsicum, cauliflower, broccoli, mushroom, cottage cheese can be added along with the chicken. Simply dice them to small bite cubes and add-in.
Coconut milk: If you love the flavours of coconut milk and you want to make the curry one step further to make it delicious, add coconut milk or coconut cream that gives you creamy, silky chicken curry.
- Category: Curry, Gravy
- Method: stove Top
- Cuisine: indian
Keywords: chicken curry, curry recipe, chicken curry recipe
You make making curry seem very easy! We always have to go out for Indian food because I’m not very confident in my abilities. No excuses now. This looks simple. And I’m a huuuuuge garlic fan too =)
Thank you laura for your feedback.Yes this is very simple and taste delicious.
This was really good. I jus made a small change and used chicken broth instead of water.
Hello please tell me how many minutes means the two whistles for a non whistling pressure cooker. Thanks
Hi kevin, It takes around 10 to 12 minutes over the medium heat.
Thank you Nithya.. Usually I use Charmaine Solomon’s “The Complete Asian Cook Book” for all my Indian & Pakistani recipes. Having found yours on Indian Curry, I gave it a try & was impressed in the taste. Thank you very much. “A CHANGE IS AS GOOD AS A HOLIDAY” Regards. Lionel.
★★★★★
Hi Lionel,Thank You so much for your lovely comment. I’m so glad you loved it.