Quick Chicken Curry – 40-Minute Recipe
A fast, aromatic chicken curry made with ghee, warm spices, and tomato passata. The sauce is rich and fragrant, perfect for serving over rice or with flatbread on busy weeknights.
Recipe by Imran Ali· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 4 tbsp ghee
- 1 cinnamon stick
- 1 bay leaf
- 2 cloves
- 2 cardamom pods
- 2 tbsp garlic and ginger paste
- 1 1/10 lb boneless chicken thighs or breasts, cut into bite‑size pieces
- 0.85 cup tomato passata
- 2 tsp onion powder
- 1 tsp turmeric
- 2/5 tbsp cumin powder
- 1/2 tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp garam masala
- to taste salt
Instructions
- 1Heat the ghee in a large, heavy‑bottomed pan over medium heat.
- 2Add the cinnamon stick, bay leaf, cloves, and cardamom pods; sauté for 30 seconds until fragrant.
- 3Stir in the garlic‑ginger paste and cook for 1‑2 minutes until the raw aroma disappears.
- 4Add the chicken pieces, season with a pinch of salt, and brown on all sides, about 4‑5 minutes.
- 5Sprinkle in the onion powder, turmeric, cumin powder, coriander powder, and chilli powder; stir well and cook for another 1‑2 minutes to toast the spices.
- 6Pour in the tomato passata, bring the mixture to a gentle simmer, and reduce the heat to low.
- 7Stir in the garam masala, cover the pan, and let the curry simmer for 20‑25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 8Taste and adjust seasoning with additional salt if needed.
- 9Remove the whole spices (cinnamon stick, bay leaf, cloves, cardamom pods) if desired.
- 10Serve the hot chicken curry over steamed rice or with warm flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast whole spices briefly
Sauté the cinnamon stick, bay leaf, cloves, and cardamom pods for about 30 seconds until fragrant before adding other ingredients.
Brown chicken first
Add the chicken pieces and brown on all sides for 4‑5 minutes before introducing the powdered spices.
Cover while simmering
After stirring in garam masala, cover the pan and let the curry simmer for 20‑25 minutes, stirring occasionally.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Quick Chicken Curry?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this Quick Chicken Curry recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Quick Chicken Curry recipe come from?
- It was shared by Imran Ali on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.