Quick Chicken Curry

The everyday chicken curry worth committing to memory — a fragrant, mildly spiced sauce enriched with mango chutney and a little cream, on the table in under an hour. The list of spices looks long, but each earns its place, and the method is straightforward: brown, soften, spice, simmer. It is the reliable midweek curry the whole family will happily eat.

Why this works

• Browning the chicken first and setting it aside seals in flavour and keeps the meat from overcooking while the sauce builds.
• Softening the onions slowly under a lid creates a sweet, mellow base for the spices.
• A spoon of flour thickens the sauce to a proper, cling-to-the-rice consistency without any faff.
• Mango chutney and cream round off the heat with gentle sweetness and body — the trick that makes it so easy to love.

Ingredient notes and swaps

• Chicken breast keeps it lean and quick; thigh is juicier and more forgiving if you prefer.
• Medium curry powder is the backbone here — a good-quality blend makes all the difference; adjust up or down for heat.
• Double cream gives richness; swap for coconut milk or yoghurt, stirred in off the heat, for a lighter or dairy-free finish.
• The mango chutney is not just seasoning — it balances the spice, so do not leave it out.

Quick Chicken Curry

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This curry is full of flavour, hence the long list of ingredients - though more traditional versions have many more than this!

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Prep Time 25 minutes mins

Cook Time 33 minutes mins

Total Time 58 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 540

Ingredients Method Nutrition Notes

Ingredients

  

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• 3 Tbsp sunflower oil
• 4 large skinless chicken breasts, sliced into 2cm strips
• Salt and freshly ground black pepper
• 2 large onions, finely chopped
• 1 Tbsp finely grated fresh ginger root
• 2 garlic cloves, crushed
• ½ red chilli, deseeded and finely chopped
• ½ Tsp ground cardamom
• ¼ Tsp ground cloves
• 1 Tbsp medium curry powder
• 1 Tbsp turmeric
• 1 Tsp ground cumin
• 1 Tbsp plain flour
• 450ml chicken stock
• 2 Tbsp mango chutney
• 100ml double cream

Method

 

1. Heat 2 tablespoons of oil in a deep frying pan.
2. Season the chicken strips and brown quickly all over until sealed.
3. Remove with a slotted spoon to a plate.
4. Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
5. Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute.
6. Sprinkle in the ground spices and fry for a few minutes more.
7. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
8. Add the mango chutney and return the chicken to the pan.
9. Season with salt and pepper.
10. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender.
11. Add the cream and serve hot.

Nutrition

Calories: 540kcalCarbohydrates: 12gProtein: 55gFat: 29gSaturated Fat: 10gSodium: 470mgFiber: 1gSugar: 5g

Notes

Don't overcrowd the pan when browning chicken for best results.
Cook onions slowly until softened to build a strong flavour base.
Be careful not to burn the spices; they only need a short time to release their aroma.

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Tips for success

• Do not overcrowd the pan when browning the chicken, or it will steam rather than sear.
• Cook the onions slowly until properly softened to build a strong base.
• Watch the spices — they need only a short time in the pan to release their aroma before they catch and turn bitter.

Make ahead, storage and reheating

• This curry keeps and reheats beautifully, tasting even better the next day. Refrigerate for up to 3 days and warm through gently, adding a splash of stock or water if it has thickened. It freezes well for up to 3 months; add the cream fresh on reheating for the best texture.

What to serve it with

• Fluffy basmati rice or naan, with mango chutney, a cooling raita and a crisp poppadom or two. A simple side salad rounds out the plate.

FAQ

Can I use chicken thighs? Yes — they are juicier and more forgiving; add a few minutes to the simmer.

How do I make it spicier? Increase the fresh chilli and use a hotter curry powder, or add a pinch of chilli powder.

Can I freeze it? Yes; for the smoothest result, add the cream when reheating rather than before freezing.

What can replace the cream? Coconut milk or plain yoghurt stirred in off the heat both work well.

Try these next

Get to grips with the spices behind it in our How to use spices guide, travel through India in the Kitchen Atlas, browse the Curry Night collection, then cook more:

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