Curry In A Hurry

Recipe by
Total Time:
30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 lb - Shrimp or boneless, skinless -chicken breasts
  • 2.5 tbsp - oil
  • 1.5 tsp - curry powder
  • 1/4 tsp - red chilli powder
  • 1 tsp - crushed garlic
  • 1 can - crushed or whole skinless
  • 1 lb - tomatoes, chopped
  • 1 tsp - crushed ginger
  • Salt to taste
  • 1 tsp - heavy cream
  • 1/4 cup - fresh chopped coriander
  • 1/2 tsp - lemon juice

How to Make Curry In A Hurry

  • If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside.
  • If using chicken, cut the meat into 1 inch strips and set aside. In a saucepan, heat the oil and 'splutter fry' the curry powder and red chilli powder and then the garlic rapidly for 30 seconds.
  • Add the tomatoes, then add the ginger, if desired and salt. Mix well and bring to a boil.
  • Add the chicken or shrimp and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
  • Finally cook on high heat until the oil floats to the top for a minute or so
  • Use the cream to tame the curry or adjust the flavour.
  • Garnish with freshly chopped coriander and a squeeze of lemon juice.