Curry In A Hurry

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Servings: 4 Difficulty: Intermediate
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A quick and aromatic Indian-inspired curry with tender shrimp or chicken in a rich tomato-spice sauce.
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This vibrant curry is the perfect solution for busy weeknights when you crave bold, home-cooked flavors without the hassle. Whether you choose plump shrimp for a lighter meal or tender chicken strips for heartiness, this dish delivers authentic Indian-inspired taste in under 40 minutes. The base of sautéed curry powder, garlic, and ginger creates an aromatic foundation, while canned tomatoes provide a rich, savory body. A touch of cream adds a luxurious smoothness that balances the heat from red chili powder. Finished with fresh coriander and a bright squeeze of lemon juice, this dish offers a wonderful balance of creamy, spicy, and tangy notes. It pairs beautifully with steamed rice, naan bread, or even a simple side salad, making it a versatile favorite for family dinners or quick gatherings.

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Curry In A Hurry

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 192.9

Description

This vibrant curry is the perfect solution for busy weeknights when you crave bold, home-cooked flavors without the hassle. Whether you choose plump shrimp for a lighter meal or tender chicken strips for heartiness, this dish delivers authentic Indian-inspired taste in under 40 minutes. The base of saut&# 195;©ed curry powder, garlic, and ginger creates an aromatic foundation, while canned tomatoes provide a rich, savory body. A touch of cream adds a luxurious smoothness that balances the heat from red chili powder. Finished with fresh coriander and a bright squeeze of lemon juice, this dish offers a wonderful balance of creamy, spicy, and tangy notes. It pairs beautifully with steamed rice, naan bread, or even a simple side salad, making it a versatile favorite for family dinners or quick gatherings.

Ingredients

Directions

  1. If using shrimp, clean and devein them thoroughly. If using chicken, cut the meat into 1-inch strips.
  2. Heat 2 1/2 tablespoons of oil in a saucepan or wok over medium-high heat.
  3. If using shrimp, sauté lightly on both sides until pinkish, then remove and set aside. If using chicken, sear the strips until browned, then set aside.
  4. In the same pan, add 1 1/2 teaspoons of curry powder and 1/4 teaspoon of red chili powder. Sauté for 30 seconds until fragrant.
  5. Add 1 teaspoon of crushed garlic and 1 teaspoon of crushed ginger (if using) to the pan, stirring rapidly for another 30 seconds.
  6. Stir in 1 can of crushed or whole peeled tomatoes (chopped if whole) and salt to taste. Bring the mixture to a boil.
  7. Return the shrimp or chicken to the pan. Simmer uncovered for 3-5 minutes for shrimp or 6-10 minutes for chicken, until cooked through.
  8. Increase heat to high and simmer for 1 minute until oil begins to float to the top of the sauce.
  9. If desired, stir in 1 tablespoon of heavy cream to mellow the spice and enrich the sauce.
  10. Remove from heat and garnish with 1/4 cup of freshly chopped coriander and 1/2 teaspoon of lemon juice.
  11. Serve immediately with rice or naan.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 192.9kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 345.0mg115%
Sodium 710.5mg30%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 45.4g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, shrimp, chicken, indian, quick, easy, weeknight, dinner, spicy, tomato, garlic, ginger, coriander, lemon, cream
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