Here’s what you’ll need to whip up this incredibly easy No-Chop Chicken Curry:

• 1.5 lbs (about 680g) Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes: Using pre-cubed chicken is a key time-saver. Thighs offer more flavour and moisture, while breasts are leaner. Choose whichever you prefer or have on hand. Ensure they are truly bite-sized for quick cooking.
• 2 Tablespoons Cooking Oil: A neutral oil like vegetable, canola, sunflower, or light olive oil works best for sautéing. Coconut oil can also be used for an extra hint of coconut flavour.
• 1 Large Onion, Pre-Chopped or 1 cup Frozen Chopped Onion: The Exception! While aiming for no-chop, onion is foundational. Using pre-chopped fresh onion from the grocery store or frozen chopped onion eliminates this step entirely. If you absolutely must chop one thing, this is it, but the readily available pre-chopped options make it truly no-chop.
• 1 Tablespoon Garlic Paste or Pre-Minced Garlic: Found in tubes or jars in the produce section, this saves you from peeling and mincing cloves. Offers potent garlic flavour effortlessly.
• 1 Tablespoon Ginger Paste or Pre-Minced Ginger: Similar to garlic paste, this provides the essential warm, spicy notes of ginger without any grating or mincing.
• 3–4 Tablespoons Curry Powder: The heart of the curry flavour! Use your favourite store-bought blend (mild, medium, or hot). Quality matters here – a good blend makes a huge difference. Madras curry powder or a standard yellow curry powder are great starting points.
• 1 teaspoon Ground Cumin: Adds an earthy depth and warmth that complements the curry powder.
• 1 teaspoon Ground Coriander: Provides a slightly sweet, citrusy note, balancing the earthiness of cumin.
• 1/2 teaspoon Turmeric Powder: Primarily for colour, adding that beautiful golden hue, but also contributes a subtle earthy flavour.
• 1/4 – 1/2 teaspoon Cayenne Pepper or Red Chilli Flakes (Optional): Adjust the heat to your liking. Start with less; you can always add more later. Omit entirely if you prefer a very mild curry.
• 1 (14.5 oz / 400g) Can Crushed Tomatoes: Provides acidity, body, and a flavour base for the sauce. Undrained. Crushed tomatoes integrate more easily than diced without needing extra breakdown.
• 1 (13.5 oz / 400ml) Can Full-Fat Coconut Milk: Creates the creamy, rich sauce characteristic of many curries. Full-fat provides the best texture and flavour; light coconut milk can be used but will result in a thinner sauce. Shake the can well before opening.
• 1 cup Chicken Broth or Vegetable Broth: Adds liquid to create the sauce consistency and enhances the overall flavour. Low-sodium is recommended to control the saltiness.
• 1 (16 oz / 450g) Bag Frozen Mixed Vegetables: The ultimate no-chop hack! A blend containing peas, carrots, corn, and green beans is classic. No thawing needed – add them straight from the freezer. You can also use other frozen vegetable blends like a ‘stir-fry’ mix (ensure pieces aren’t too large) or just frozen peas and carrots.
• 1 teaspoon Salt (or to taste): Essential for bringing out all the flavours. Start with one teaspoon and adjust at the end.
• 1/2 teaspoon Black Pepper (or to taste): Adds a final touch of gentle spice.
• Optional: 1-2 teaspoons Sugar or Brown Sugar: A small amount can balance the acidity of the tomatoes and enhance the overall flavour profile, especially if your curry powder is very savoury.
• Optional: Squeeze of Lime or Lemon Juice: Added at the end, this brightens the flavours significantly.