Easy Chicken Curry: Quick Weeknight Comfort Meal
This easy chicken curry is my go-to on busy weeknights. It’s also the dish I lean on when guests show up at short notice. I can pull it together in half an hour with a few pantry staples, and the result always feels comforting, homely, and satisfying. It fills the kitchen with the aroma of spices, makes everyone at the table happy, and most importantly, I know I’m serving something wholesome and gut-friendly instead of reaching for a packaged mix or calling in a takeaway.
Why I Prefer Home-Cooked Curry Over Takeout
When you’re pressed for time, it’s tempting to rely on ready-to-eat gravies or order a curry from the nearest restaurant. But here’s the thing: cooking at home isn’t nearly as difficult or time-consuming as it’s made out to be. In fact, this curry is ready in about 30 minutes, faster than most deliveries on a weeknight.
And the bonus? When you make food from scratch, you control what goes into it. No hidden sugars, no preservatives, no reheated industrial oils. Just clean, simple ingredients that nourish your gut and support your health.
Why Curry is Great for Your Gut
- Spices as medicine: Turmeric, cumin, coriander, and ginger actively support digestion and calm inflammation.
- Whole ingredients: Fresh onion, garlic, and tomatoes add natural prebiotic fiber that your gut microbes thrive on.
- Balanced meal: Pairing chicken with rice or whole wheat rotis makes it a complete, satisfying plate of protein and complex carbs.
Compare that to most packaged curries or restaurant versions, which are often heavy with additives, emulsifiers, and refined oils that can irritate the gut over time.
The Recipe: Easy Chicken Curry
Here’s my no-fuss version that saves me on busy nights and doubles up beautifully for entertaining.
Ingredients (serves 3–4)
- 500 g chicken (bone-in or boneless, cut into medium pieces)
- 2 tbsp oil (cold-pressed sunflower, mustard, or coconut oil)
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped or pureed
- 1 tbsp ginger-garlic paste
- 1–2 green chilies (optional)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1-2 tsp chili powder (adjust to taste)
- 2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Sauté the base: Heat oil in a pan. Add onions and sauté until golden. Stir in ginger-garlic paste and cook for a minute until aromatic.
- Spice it up: Add turmeric, coriander, cumin, and chili powder. Stir for 30 seconds to release flavors. Add a splash of water if the spices start to dry/burn.
- Tomato magic: Add tomatoes and cook until soft, forming a thick masala.
- Cook the chicken: Add chicken pieces, salt, and coat well with the masala. Add a cup of water. Cover and cook for 15–20 minutes till the chicken is cooked. If you do this in a pressure cooker (my most preferred method- its fast, easy, fuel efficient and needs no monitoring), cook for 3 whistles on medium flame for the most tender chicken.
- Finish strong: Stir in garam masala, simmer for a few minutes, and garnish with fresh coriander.
Serve it hot with rice or rotis, and you have a meal that tastes indulgent, yet feels light and nourishing.
Variations to the Easy Chicken Curry
- Add cream or hung yogurt for a creamy texture.
- Add coconut cream for a distinct flavour and taste.
- To make it more spicy, add more chilli powder or green chilli slices
- To make it milder, use Kashmiri chilli powder instead or regular chilli powder.
Easy Chicken Curry
Ingredients
- 500 gm chicken (bone-in or boneless, cut into medium pieces)
- 2 tbsp oil cold-pressed sunflower, mustard, or coconut oil
- 2 medium sized onion
- 2 medium tomatoes chopped or pureed
- 1 tbsp ginger-garlic paste
- 1-2 green chilies (optional)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1-2 tsp chilli powder (adjust to taste)
- 2 tsp garam masala powder
- salt to taste
- few sprigs of fresh coriander for garnish
Instructions
- Sauté the base: Heat oil in a pan. Add onions and sauté until golden. Stir in ginger-garlic paste and cook for a minute until aromatic.
- Spice it up: Add turmeric, coriander, cumin, and chili powder. Stir for 30 seconds to release flavors. Add a splash of water if the spices start to dry/burn.
- Tomato magic: Add tomatoes and cook until soft, forming a thick masala.
- Cook the chicken: Add chicken pieces, salt, and coat well with the masala. Add a cup of water. Cover and cook for 15–20 minutes till the chicken is cooked. If you do this in a pressure cooker (my most preferred method- its fast, easy, fuel efficient and needs no monitoring), cook for 3 whistles on medium flame for the most tender chicken.
- Finish strong: Stir in garam masala, simmer for a few minutes, and garnish with fresh coriander.
Notes
- Add cream or hung yogurt for a creamy texture.
- Add coconut cream for a distinct coconutty taste.
For me, this easy chicken curry is the perfect reminder that cooking at home doesn’t have to be stressful or complicated. In the time it takes for a delivery to arrive, I can put a warm, gut-friendly dish on the table that feels satisfying and deeply comforting. It’s budget-friendly, free from unnecessary additives, and made with love!
So the next time you think about reaching for packaged food or takeout, try this instead. You might be surprised at just how easy (and rewarding) real home-cooked food can be!
What is your weeknight go-to recipe? Follow me for more health advice and easy, quick, wholesome recipes!
