Creamy Chicken Curry Recipe Is Curry In a Hurry (20 Minutes, 7 Ingredients) High Protein Recipes Low Carb Recipes Chicken Recipes Dinner Middle Eastern Recipes Indian Recipes Low Sugar Recipes Spices

You can make this chicken curry in a hurry! With just six simple ingredients, this easy chicken curry recipe has minimal prep and cooks in less than 15 minutes. Yes, 15 minutes!

This chicken curry recipe is so simple to prepare. Onion and yellow bell pepper are cooked in olive oil in a skillet until softened. Stir in half of the curry powder (yes, just half) and cook for about two minutes to release the flavors. The seasoned vegetables are then removed to a plate and set aside. The chicken is cooked next in the same skillet and sprinkled with the remaining curry powder (check out the health benefits of curry powder) to add flavor. Put the cooked vegetables back into the pan along with the frozen peas and sour cream and heat through. Done!

Variation: Try this low-carb and high-protein recipe with ground chicken instead of chicken breast.

Serve this easy one-pan curry recipe with rice or cauliflower rice for a low-carb option. The curry is great for meal prep, too. Pack it in meal prep containers with some rice and you're good to go.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 1 yellow bell pepper, sliced
• 2 teaspoons curry powder (divided)
• 2 pounds boneless/skinless chicken breasts, cut into bite-sized pieces
• 1 cup sour cream  
• 1 cup frozen peas

Here's how to make it: 

1. Heat the olive oil in a skillet. Cook the pepper and onion until soft, about 5 minutes. Add half of the curry powder and cook for 2 minutes, stirring. Remove the vegetables to a plate. 
2. Add the chicken to the skillet. Sprinkle with the remaining curry powder. Cook until browned on both sides, about 2 minutes per side. Put the onions and peppers back into the pan along with the peas. Heat through. (Adjust the amount of curry powder to fit your tastes.)
3. Stir in the sour cream. (You could use light sour cream or even plain Greek yogurt instead of regular sour cream.) Season with salt and pepper, to taste. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave. 

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