A small batch Indian chicken curry perfect for one or two people. This recipe takes only 30 minutes to make, uses one pan, and 4 simple spices. A perfect recipe for easy lunches and quick weeknight dinners, this boneless chicken curry is low carb meal that pairs well with cauliflower rice, flatbreads, or bhaji.
⅛ teaspoon cayenne powder Kashmiri red chili powder
⅓ cup water for water frying
6-8 oz boneless skinless chicken small bite sized pieces
¼ cup heavy cream
½ cup water
cilantro chopped for garnish, optional
lemon juice for garnish, optional
**DIRECTIONS:**
1. **Saute aromatics in hot oil.** Heat oil/ghee in a skillet or saucepan over medium heat. Once hot add the finely chopped onion, sprinkle with salt and saute for 3-5 minutes until the onion softens and the edges are beginning to brown. Add the garlic and ginger paste, stir to combine and saute for another 2-3 minutes until the garlic begins to brown. 2. **Temper the spices.** Push the contents of the pan to the sides to make a well in the center exposing the bare pan. Add additional oil or ghee if the pan appears dry. Add the red chili, turmeric, garam masala, black pepper, cayenne, salt, to the well and allow them to fry in the hot oil for 30 to 60 seconds. Do not let them burn, once they are tempered immediately move on the the next step. 3. **Water fry the onions and spices**. Increase the heat to medium-high and add 1/3 cup of water. It should rapidly simmer, if it does not, increase the heat. Allow the water to simmer for 1-2 minutes until it cooks off. By this point the onions and spices should have started to breakdown, repeat the water frying process if desired. 4. **Brown the chicken.** Add oil to the pan if it appears dry. Add the chicken to the pan and cook for approximately 8 minutes until the chicken is cooked though and is starting to brown. 5. **Form the gravy and thicken**. Reduce the heat to medium before adding the heavy cream and water. Simmer for at least 10 minutes until the gravy thickens to your liking or you are ready to serve. Salt to taste if required and garnish with freshly chopped cilantro and lemon juice.
**Notes:**
Yield: This recipe makes enough for 1-2 people.
Simmering time: If you aren’t in a hurry simmer the curry for longer to improve the flavour.
Spices: Most grocery stores will carry turmeric, garam masala, and cayenne pepper. If you cannot find it try ordering some online and keeping it on hand for making chicken curry.
Onion: If you aren’t worried about the carbs in this recipe, doubling the onion will add a ton of flavour.
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A small batch Indian chicken curry perfect for one or two people. This recipe takes only 30 minutes to make, uses one pan, and 4 simple spices. A perfect recipe for easy lunches and quick weeknight dinners, this boneless chicken curry is low carb meal that pairs well with cauliflower rice, flatbreads, or bhaji.
**NUTRITION (Full Recipe):**
Calories: 591kcal | Fat: 30.8g | Carbohydrates: 11.5g | Protein: 64g | Net Carbs: 9.3g
**INGREDIENTS:**
3 tablespoons oil/ghee for frying
1 small onion minced
½ tablespoon ginger paste
½ tablespoon garlic paste
1 whole red or green chili fresh or dried
1½ teaspoons turmeric
1 teaspoon garam masala
½ teaspoon black pepper
⅛ teaspoon cayenne powder Kashmiri red chili powder
⅓ cup water for water frying
6-8 oz boneless skinless chicken small bite sized pieces
¼ cup heavy cream
½ cup water
cilantro chopped for garnish, optional
lemon juice for garnish, optional
**DIRECTIONS:**
1. **Saute aromatics in hot oil.** Heat oil/ghee in a skillet or saucepan over medium heat. Once hot add the finely chopped onion, sprinkle with salt and saute for 3-5 minutes until the onion softens and the edges are beginning to brown. Add the garlic and ginger paste, stir to combine and saute for another 2-3 minutes until the garlic begins to brown.
2. **Temper the spices.** Push the contents of the pan to the sides to make a well in the center exposing the bare pan. Add additional oil or ghee if the pan appears dry. Add the red chili, turmeric, garam masala, black pepper, cayenne, salt, to the well and allow them to fry in the hot oil for 30 to 60 seconds. Do not let them burn, once they are tempered immediately move on the the next step.
3. **Water fry the onions and spices**. Increase the heat to medium-high and add 1/3 cup of water. It should rapidly simmer, if it does not, increase the heat. Allow the water to simmer for 1-2 minutes until it cooks off. By this point the onions and spices should have started to breakdown, repeat the water frying process if desired.
4. **Brown the chicken.** Add oil to the pan if it appears dry. Add the chicken to the pan and cook for approximately 8 minutes until the chicken is cooked though and is starting to brown.
5. **Form the gravy and thicken**. Reduce the heat to medium before adding the heavy cream and water. Simmer for at least 10 minutes until the gravy thickens to your liking or you are ready to serve. Salt to taste if required and garnish with freshly chopped cilantro and lemon juice.
**Notes:**
Yield: This recipe makes enough for 1-2 people.
Simmering time: If you aren’t in a hurry simmer the curry for longer to improve the flavour.
Spices: Most grocery stores will carry turmeric, garam masala, and cayenne pepper. If you cannot find it try ordering some online and keeping it on hand for making chicken curry.
Onion: If you aren’t worried about the carbs in this recipe, doubling the onion will add a ton of flavour.
**Print or Pin the Recipe:** [https://yummyforadam.ca/chicken-curry-in-a-hurry/](https://yummyforadam.ca/chicken-curry-in-a-hurry/)
This looks phenomenal, and is going on the list for dinner next week. Thanks!
Seeing this literally made me salivate. Good work and thank for sharing
“In a hurry” but took time to garnish it and stage the table with peppers and cucumbers 😂
Just said “that looks so good” out loud
Gotta try this, thanks!