Chicken Curry in a Hurry for One | (Keto, 30 minutes, One Pan)
2 decades of experience cooking Indian curry condensed it into a simple one pan, single serve 30 minute chicken curry that only uses 3 easy to find spices.
Chicken curry in a hurry is a simple one pan Indian yellow chicken that is ready in only 30 minutes. You won’t believe the amount of flavour you are able to develop in this rich curry gravy with just 30 minutes of cook time.
With only xg of net carbs, this easy recipe is keto friendly and can be used to make a single serve curry for one, or a larger batch for feeding a crowd.
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30 minute chicken curry is a recipe you make when you want a yummy chicken curry quickly. It’s quicker and easier to make this curry than it is to order take out, and it only uses a few spices. Everything you need to make this Indian chicken curry was purchased at a regular grocery store.
Although the gravy on this fast chicken curry is pretty impressive, this is not a typical Indian chicken curry that is cooked slowly and allowed to simmer for a long time to give you a robust complex gravy. If that’s what you are looking for, try this authentic Indian chicken curry recipe instead.
Why This Works
- Chopping the onion very fine before frying allows it to break down faster into a rich and flavourful curry gravy.
- Water frying is a game changing technique for melding the onions and spices into a smooth gravy.
- Bite sized chunks of boneless chicken fry fast and become tender with just a brief simmer.
- The base of this curry is turmeric, garam masala, and cayenne, 3 easy to find spices.
How to Make a Chicken Curry in a Hurry
A traditional Indian chicken curry is cooked for a long time which allows the onions, garlic, and ginger to meld into the gravy, and gives the spices a chance to mellow, developing complex flavours.
This recipe takes a few shortcuts to allow you to make the best 30 minute chicken curry possible.
- Finely chopped aromatics – by chopping the onion very fine, and using a garlic and ginger paste allows them to break down into the sauce faster.
- Single water fry – I usually water fry 4-5 times to start an authentic Indian curry, but this recipe uses a quick, single water fry to break down the onions, and spices into a paste that is used to start the gravy.
What is water frying?
Water frying is a technique used in Indian cooking to breakdown the fried onion, garlic, ginger, and spices, into a smooth paste the will be used to start a rich curry gravy.
Water frying involves adding small amounts of water to the hot pan with onions and spices, and letting it rapidly simmer off before adding more. This causes the onion to soften and breakdown into a paste.
Some recipes use a blender as a shortcut instead of water frying to breakdown the onions, but water frying is more effective, imparts more flavour, and uses less dishes.
- Boneless bite sized chicken – This 30 minute chicken curry is made with bite sized pieces of boneless chicken which cook and tenderize much faster than larger bone in cuts.
- Simple masala (blend of spices) – This recipe calls for only turmeric, garam masala, and cayenne powder/kashmiri red chili. Spices that can be found at most grocery stores, and do not require a long cooking time to develop flavour.
Is Chicken Curry Good For You?
When made properly, chicken curry like this recipe is full of protein, quality fats, and beneficial spices like turmeric which is used as an anti-inflammatory. This curry recipe has no added sugar, and is low in carbohydrates which makes it a healthy low carb recipe.
Is Chicken Curry Keto Friendly?
In general Indian chicken curry is a lower carb recipe, while some recipes call for large amounts of tomatoes, onions, and sometimes sugar, this low carb curry keeps the carbs moderate with no tomato, no added sugar, and just the right amount of yellow onion to add flavour without going overboard.
A Perfect Keto Curry Recipe for One
This 30 minute chicken curry is a perfect low carb recipe for a single person. It can be whipped up as a fast and easy one pan meal, ideal for quick lunches or solo dinners. Pair this with a store bought low carb tortilla or flatbread and you don’t even need a side dish. Very few dishes, very easy clean up, little to no leftovers to deal with.
If you are on your own, or you are the only person in the house following a low carb diet then this recipe is for you. Sometimes the family wants to order take out or partake in a meal that isn’t so diet friendly. No problem. These occasions are the perfect time to whip up a single portion, one pan 30 minute chicken curry.
No need to rain on their parade, you get to have a delicious and nutritious low carb curry, and everyone else gets to enjoy what they want.
Can I Double This Recipe?
The beauty of this recipe is how easy it is to scale. While this recipe is designed as a simple curry for one or two people, you can double or even triple this recipe to make a larger batch for feeding a family, or to save and freeze for later.
If you are doubling this recipe, you’ll want to make sure you are using a larger pan or skillet to avoid over crowding the pan which will lead to a longer cooking time.
What to Serve With Chicken Curry?
Rice – Indian and Pakistani curry is generally served with basmati rice to carry all that delicious gravy into your mouth. For a lower carb option try some roasted cauliflower rice or miracle rice. A more flavourful option is my easy golden turmeric cauliflower rice or my cauliflower rice pulao.
Flatbread – Flatbreads like naan, paratha, or chapati are a delicious side for curry, they can be used to scoop up the rich gravy and tender chicken. For a low carb option, try my homemade keto flatbread, or use your favourite store bought tortillas. Josephs lavash bread, or Mama Lupes low carb tortilla lightly pan fried make an excellent keto friendly naan.
Vegetables – Another common side for chicken curry are various vegetable dishes like aloo bhaji, cauliflower or lentils. Low carb versions of these recipes make great options as well, try my low carb cauliflower bhaji, zucchini bhaji, or celeriac bhaji. Simpler options include roasted veggies of any kind.
Get more ideas for side dishes to serve with curry by checking out my dedicated post on what to serve with curry.
How to Meal Prep 30 Minute Chicken Curry
This one pan low carb chicken curry makes a fast and easy packed lunch or meal prep you can make in advance. Made in small batches perfect as a single serving, you can whip this chicken curry up the night before and pack it as a healthy low carb lunch for the following day.
To meal prep the keto chicken curry,
- Allow the cooked curry to cool and place in an airtight container. You can pack the curry in the same container as your chosen side dish, or pack them separately.
- Place in the fridge for up to 4 days until ready to eat.
- Reheat using the microwave, or on the stove in a small skillet. Place a paper towel or splatter cover over top of the container to avoid a mess in the microwave.
Leftovers, Freezing, and Reheating
Leftovers – Allow leftover curry to cool before storage. Place in an airtight container and keep in the fridge for up to 4 days.
Freezing – This chicken curry recipe freezes very well. When prepared in larger batches, this recipe can be portioned and frozen as a quick thaw and serve keto meal.
Once the curry has cooled, place in a sealed container or freezer bag and keep frozen for 2-3 months.
Thaw overnight in the fridge, or place in a skillet over medium heat until thawed and warmed through.
Reheating – Reheat leftover curry in the microwave on high until warmed through, or place in a skillet or saucepan on the stove over medium heat until warmed through.
Recipe Card
30 Minutes Chicken Curry For One (Low Carb)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 3 tablespoons oil/ghee for frying
- 1 small onion minced
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 whole red or green chili fresh or dried
- 1½ teaspoons turmeric
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne powder Kashmiri red chili powder
- ⅓ cup water for water frying
- 6-8 oz boneless skinless chicken small bite sized pieces
- ¼ cup heavy cream
- ½ cup water
- cilantro chopped for garnish
- lemon juice for garnish
Instructions
- Saute aromatics in hot oil. Heat oil/ghee in a skillet or saucepan over medium heat. Once hot add the finely chopped onion, sprinkle with salt and saute for 3-5 minutes until the onion softens and the edges are beginning to brown. Add the garlic and ginger paste, stir to combine and saute for another 2-3 minutes until the garlic begins to brown.3 tablespoons oil/ghee, 1 small onion, ½ tablespoon ginger paste, ½ tablespoon garlic paste
- Temper the spices. Push the contents of the pan to the sides to make a well in the center exposing the bare pan. Add additional oil or ghee if the pan appears dry. Add the red chili, turmeric, garam masala, black pepper, cayenne, salt, to the well and allow them to fry in the hot oil for 30 to 60 seconds. Do not let them burn, once they are tempered immediately move on the the next step.1 whole red or green chili, 1½ teaspoons turmeric, 1 teaspoon garam masala, ½ teaspoon black pepper, ⅛ teaspoon cayenne powder
- Water fry the onions and spices. Increase the heat to medium-high and add 1/3 cup of water. It should rapidly simmer, if it does not, increase the heat. Allow the water to simmer for 1-2 minutes until it cooks off. By this point the onions and spices should have started to breakdown, repeat the water frying process if desired.1/3 cup water
- Brown the chicken. Add oil to the pan if it appears dry. Add the chicken to the pan and cook for approximately 8 minutes until the chicken is cooked though and is starting to brown.6-8 oz boneless skinless chicken
- Form the gravy and thicken. Reduce the heat to medium before adding the heavy cream and water. Simmer for at least 10 minutes until the gravy thickens to your liking or you are ready to serve. Salt to taste if required and garnish with freshly chopped cilantro and lemon juice.¼ cup heavy cream, ½ cup water, cilantro, lemon juice
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer^ Quick Tips For a Better Chicken Curry
- Chop the onions very fine to decrease cooking time. The smaller the onion is chopped, the quicker it will break down into a rich curry gravy.
- Time Saving Tip: frozen chopped onions are a time saver for this recipe, the frozen onions seem to break down into the gravy faster than fresh.
- Always cook the spices properly. Allow the spices to fry in the oil and onion for 30 to 60 seconds, stirring occasionally to prevent burning. Tempering the spices removes bitterness, and brings out the full flavours of the spices.
- Water frying is a must. Not just for this quick single serve curry, but for all Indian curries. Water frying is a technique that helps break down the onion, garlic, ginger, and spices into a smooth paste to start the gravy. Some recipes achieve this using a blender, but water frying is faster and achieves better results.
- Allow the curry to simmer. Although this is intended as a quick curry recipe, it still needs some time to simmer. This tenderises the chicken and thickens the gravy. For a thicker gravy, simmer longer, if you like your gravy more like broth, reduce simmering time.
- Season as you go. Everything you add needs to be properly seasoned, the onion, the spices, the chicken, the gravy. Seasoning a bit at a time as you go and then adjusting at the end to taste will make sure your curry is as flavourful as possible.
- Let the curry rest. Similar to letting a steak rest, allow the chicken curry to rest off the heat after cooking for a few minutes. This relaxes the chicken making it tender and allows it to soak up all the flavours in the gravy.
Enjoy!
