Express Chicken Curry in 25 Minutes
Express Chicken Curry in 25 Minutes is a easy Asian Fusion recipe that serves 4. 350 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 5 min | Cook: 20 min | Total: 30 min
Cost: $10.55 total, $2.64 per serving
Ingredients
- 600 g Chicken breast or boneless thigh pieces (cut into 2 cm dice)
- 2 cuillères à soupe Sunflower oil (for browning)
- 1 moyen Onion (finely sliced)
- 1 moyenne Zucchini (cut into dice)
- 1 petite Apple (peeled and diced)
- 2 cuillères à soupe Raisins (seedless)
- 200 ml Coconut cream (canned)
- 150 ml Water (for pressure cooking)
- 2 cuillères à café Curry powder (or curry paste)
- 0.5 cuillère à café Ground cinnamon (optional, for aroma)
- 2 cuillères à soupe Sliced almonds (toasted)
- 1 botte Fresh coriander (coarsely chopped)
Instructions
Ingredient preparation
Cut the chicken into dice, finely slice the onion, cut the zucchini and apple into dice, measure the spices, raisins and coconut cream.
Time: PT5M
Brown the chicken
In the pan, heat the sunflower oil over medium‑high heat. Add the chicken and brown it for 3 minutes, stirring, without fully cooking it.
Time: PT3M
Temperature: moyen‑élevé
Add vegetables and spices
Stir in the onion, zucchini, apple and raisins. Sprinkle the curry and cinnamon, then sauté for 4 minutes until the vegetables begin to soften.
Time: PT4M
Temperature: moyen
Pressure cooking
Pour in the coconut cream and water, mix well, then close the pressure cooker lid. Set to high pressure for 10 minutes.
Time: PT10M
Finishing
Release the pressure naturally (about 2 minutes), open the lid, add the toasted almonds and chopped coriander. Gently mix.
Time: PT2M
Serving
Serve the hot chicken curry with basmati rice or quinoa.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-friendly, low-carb, high-protein, low-calorie
Allergens: Almonds, Coconut milk
Ingredient Substitutions
- Instead of Chicken breast or boneless thigh pieces: firm tofu
- Instead of Sunflower oil: olive oil
- Instead of Onion: shallot
- Instead of Zucchini: bell pepper
- Instead of Apple: pear
- Instead of Raisins: chopped dried apricots
- Instead of Coconut cream: coconut milk
- Instead of Curry powder: garam masala
- Instead of Sliced almonds: cashews
- Instead of Fresh coriander: flat parsley
Equipment Needed
- Pot or pressure cooker
- Frying pan or sauté pan
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cup
- Wooden spoon
- Mixing bowl
- Serving plate
Critical Steps — Do Not Skip
- Brown the chicken to achieve a nice color and aroma
- Pressure cooking: respect the 10‑minute time and pressure release
Chef Tips from the Video
- For a more authentic flavor, add a lemongrass leaf or a small piece of fresh ginger during pressure cooking.
- Lightly sprinkle lime zest at serving time for a fresh note.
Troubleshooting
The chicken is still pink after pressure cooking.
Extend cooking by 2‑3 minutes more or ensure the pressure has reached the maximum level.
The sauce is too watery.
Let it simmer uncovered for 2‑3 minutes after pressure release to thicken.
The almonds become soft.
Add the almonds just before serving to keep them crunchy.
Storage
Refrigerator: Store in an airtight container for 3 days.
Freezer: Can be frozen for 2 months, thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetables and measure the spices the day before and keep them in the refrigerator.
- Coconut cream can be substituted with coconut milk if you prepare the sauce ahead of time.
Last updated: August 21, 2026
