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CuisineAsianIndianChickenHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepFusionWeeknightDinnerUnder 30 MinutesEasyGluten-FreeDairy-Free

Weeknight Chicken Curry

Kim Shadle
Community Member
86% would make again

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Weeknight Chicken Curry

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Weeknight Chicken Curry

Ingredients

for 6 servings

  • 3 medium chicken breasts, cut into bite-sized pieces
  • 2 teaspoons McCormick® Curry Powder
  • 4 teaspoons olive oil
  • 1 small onion, diced
  • 1 cup mixed bell peppers (100 g), diced
  • 1 jar tikka masala sauce
  • ½ cup half & half (120 mL), or cream
  • 6 cups cooked rice (1.2 kg)

Nutrition Info

  • Calories 395
  • Fat 15g
  • Carbs 9g
  • Fiber 1g
  • Sugar 5g
  • Protein 51g

Estimated values based on one serving size.

Preparation

  1. Mix McCormick curry powder with 2 teaspoons of olive oil in a bowl. Stir this with chicken, coating evenly. Refrigerate for 24-48 hours to marinate.
  2. In a large frying pan, saute chicken until cooked through (~7-10 minutes). Drain to remove excess liquid.
  3. Add 2 tsp olive oil to a pan and on medium heat, saute onion and peppers until soft.
  4. Add tikka masala sauce and cream. Stir well. Then, add cooked chicken, stir, and let simmer 5 minutes to combine flavors.
  5. Spoon over warm rice and serve.
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