A 30-minute chicken curry from chetnamakan to warm you up on a weeknight.
My husband is not a big fan of chicken, though I tend to enjoy it. And I have two young kids who are fairly good with all my cooking experiments, but most of all love a warm, spicy meal, especially in the winter. This means I often turn to curries, whether made with vegetables or another kind of protein, as they’re easy to cook in big portions and freeze really well for future hurried weeknights.
Not only is it absolutely delicious, it’s ready in just over 30 minutes—with hardly any prep!—thanks to a few tricks for maximizing flavor in a short amount of time. For me, this chicken curry is a pantry meal, too, requiring a handful of spices I always keep around, and only some fresh chicken to get me going.
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