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What is most surprisingly about this "chicken curry in hurry" recipe from Hari Nayak's My Indian Kitchen is how many corners it doesn't cut. There is no cream here, or even yogurt. Instead, a spice mixture is blended up and cooked until it thickens, meaning this isn't exactly the quickest "curry in hurry" recipe, even if it doesn't really take that much time. Luckily, it sure is flavorful.
It helps that the chicken is browned first so you get that wonderfully meaty backbone in each bite. But I think most of the dish's success comes down to that fragrant spice mixture, which includes onion, turmeric, garlic, ginger, and cumin. Some garam masala is also added in later on, which lends a surprising amount of complexity to this curry.