Easy Chicken Curry

Craig Lee for the New York Times

This curry is tailor made for weeknight cooking: fast, easy, and infinitely adaptable based on what you have on hand (shrimp, fish, tofu, or chickpeas are all wonderful substitutes for the chicken, and even cook a bit faster). The most time-consuming part of this dish is cooking the onions, which is what builds up the flavor. After that it comes togethe…

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