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Speedy Chicken Curry

15 Minute Speedy Chicken Curry. No need to order a takeaway when you can have a chicken curry on the table in 15 mins. Winning!

Serves: 2 Time: 15 minutes



  • 1⁄2 Onion, finely diced

  • 1 Carrot, peeled and cut into cubes

  • 1 Tablespoon Olive Oil

  • 1⁄2 Teaspoon Sea Salt

  • 1 Teaspoon Ginger, grated

  • 1 Garlic Clove, minced

  • 1⁄2 Teaspoon Turmeric Powder

  • 1 Teaspoon Garam Masala

  • 1 Teaspoon Mild Curry Powder

  • 130g Chopped tomatoes

  • 80ml Coconut Cream

  • 2 Chicken Breast, cut into cubes

  • 1⁄2 Lime

  • A handful of fresh coriander


  1. Heat the oven to 200°C. When hot, bake chicken breasts with a drizzle of oil and pepper until fully cooked, around 15 minutes. Then set aside, and dice when cool.

  2. Heat the oil in a large non-stick frying pan over high heat and add the onions and carrots and season. Allow to cook for a few minutes until soft.

  3. Next add the garlic and ginger, and mix until fragrant. Add the turmeric, garam masala and curry powder. After a few mins, add the chopped tomatoes and coconut cream, mix well.

  4. Finally, add diced chicken to the mixture, stir and allow to heat through.

  5. To serve, drizzle some lime juice over the curry and a sprinkling of coriander.


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Rosie ❤️


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