Quick Chicken Curry

Tuck leftover chicken into this Quick Chicken Curry recipe for a fast and
flavorful meal! Spicy fresh ginger, cauliflower, and peas are folded into a
creamy coconut-based broth that's spiked with curry and cayenne pepper.

Servings: 6

Author: Brianne @ Cupcakes & Kale Chips

Prep:
5 minutes

Cook:
35 minutes

Total:
40 minutes

Course:

Dinner Main

Cuisine:

Indian

Instructions

1 In a Dutch oven or stockpot over medium heat, heat the oil. Add the chicken and
brown for about 2-3 minutes per side. Transfer the chicken to a plate.
2 In the same pot, melt butter, then add onion and saute for 3-4 minutes until
soft and translucent. Add the ginger and garlic, and cook for another minute or
two, until fragrant.
3 Sprinkle in the curry powder, garam masala, and cayenne pepper over the onion
mixture, and fry the spices for a minute or two.
4 Return the chicken and accumulated juices to the pot, then stir in the tomato
paste, coconut milk, and chicken broth or water. Mix until well combined.
5 Add the cauliflower and frozen peas, then cover and bring to a simmer over
medium heat. Cook for 20-25 minutes or until heated through.
6 Just before serving, stir in the Greek yogurt.
7 Sprinkle with minced cilantro and serve over rice
[https://cupcakesandkalechips.com/gluten-free-resources/is-rice-gluten-free/],
if desired.

Quick Chicken Curry

Course:

Cuisine:

🧂 Ingredients

Instructions

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