Ingredients for Nadia's Quick Chicken Curry
- Potatoes
- 1 medium onion, chopped
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- Water
- 2 tablespoons curry powder
- salt and fresh ground black pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream or 1/2 cup coconut milk
- fresh cilantro (for garnish)
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How to Make Nadia's Quick Chicken Curry
- Heat vegetable oil in a large skillet or pot over medium-high heat.
- Add chicken and cook until browned on all sides.
- Add onion, garlic, and ginger; cook until softened, about 5 minutes.
- Stir in red bell pepper, diced tomatoes, chicken broth, curry powder, turmeric, cumin, and cayenne pepper (if using).
- Bring to a simmer, then reduce heat and cover. Cook for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- Simmer for another 2-3 minutes to allow the sauce to thicken slightly.
- Garnish with fresh cilantro and serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
28g
Carbs
60g