Chicken curry quick and easy recipe

I follow this quick and easy chicken curry recipe when I am in a hurry to make a chicken meal, This is a simple chicken curry which is very easy to make.

This chicken curry recipe is quick and easy and my go to recipe , it just requires us to pre- cook the chicken with some spices in a pressure cooker, and then for the gravy all we need to do is blend some spices cook the paste in a vessel and then once it is done add the cooked chicken to it and cook it together for few minutes and the dish is ready to serve.

This chicken curry recipe is quick and easy to make it requires less ingredients and is easy to follow.

Ingredients for a quick and easy chicken curry recipe

To pre cook the chicken

  • Chicken – 1kg
  • Onion – 1 small onion diced
  • Tomato – 1 small diced
  • Ginger garlic paste- 1 teaspoon
  • Curry leaves – 5to 6 leaves
  • Turmeric – 1 teaspoon
  • Salt – half teaspoon
  • Oil – 1 tablespoon
  • Water- half cup

 For the gravy

  • Onions – 2 roughly chopped
  • Tomatoes – 2 roughly chopped
  • Fresh coconut grated – 1 cup full
  • Black peppercorns – 4 to 5
  • Green cardamom – 2
  • Cloves – 4 cloves
  • Cinnamon – 1 medium sized stick
  • Coriander leaves – half bowl about a handful
  • Green chillies – 2
  • Ginger – 1 ½ inch piece roughly chopped
  • Garlic- 6 to 7 cloves peeled
  • Cashews – 5 to 10 pieces
  • Red chilli powder – 1 teaspoon
  • Turmeric powder – half teaspoon
  • Garam masala powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – half teaspoon
  • Oil – 2 to 3 tablespoons
  • Salt – 1 teaspoon
  • Water – 1 ½ glass water
  • Bay leaf – 2 leaves


Pre cook the chicken for a quick and easy chicken curry

Firstly wash chicken properly and keep it aside, then take a pressure cooker add oil to it, let it heat up then add curry leaves to it then add one small chopped onion, add ginger garlic paste, add in one tomato , turmeric  and salt , now add chicken and mix well so that the spices coat the chicken well add half a glass of water and let it cook till three to four whistles .

To make a blended paste for the chicken curry

Now for the gravy take a blending jar and add to it roughly chopped onions , roughly chopped tomatoes , freshly grated coconut , fresh coriander leaves , cloves , black peppercorns, cardamom , cinnamon , ginger, garlic , cashews , red chilli powder , coriander powder , garam masala powder , cumin powder, turmeric powder and salt and blend all of this in a mixer to a smooth fine paste . make sure there are no lumps in it, you can also add a little bit of water while blending but don’t add too much, we need a gravy consistency thick paste . blend and keep it aside.

To make the gravy for the chicken curry

Now in deep thick bottomed vessel, add oil let it heat up and then add in bay leaves and then quickly add the blended paste mix well with the oil and cover and cook it for 10 to 15 minutes, or till the masala leaves oil on the sides, keep stirring in between so that it doesn’t stick to the bottom of the vessel, if it sticks to the bottom of the vessel keep adding little bit of water and again cover it and cook till the rawness goes away and the mixture starts to leave oil. we need to cook this thoroughly. Add in one glass of water and cook it further so put it on a high flame till all the water gets dried up.

Adding the pre cooked chicken to the gravy

Once the water dries and the gravy is of thick consistency, add in the pressure cooked chicken with the water in it, now add more water if you want and let this gravy and the chicken cook together till its thoroughly combined well together. once the curry thickens, you can garnish it with fresh coriander leaves and serve it with roti Easiest everyday Roti recipe (Whole wheat flat bread) or rice Steamed rice recipe, Jeera rice recipe.