Chicken Curry

5 stars based on 5 votes

chicken-curry

In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have it on the table in 30 minutes — or in the time it takes to make some basmati rice — and the cooking method ensures that the chicken comes out reliably tender every time.

The taste and spice level of this dish will vary a bit depending on the type of curry powder you use. As you can see, I use a widely available and relatively mild brand.

Begin by cutting the chicken into 1/4-inch slices. The best way is to cut each breast in half lengthwise, then slice on the diagonal. Don’t make yourself crazy over it, but try to make each piece about the same size — this ensures that they cook evenly.

Next, season the chicken with salt, pepper and curry powder.

Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots.

Transfer the partially cooked chicken to a clean bowl, then add the onions to the pan and cook until soft and translucent.

Add the ginger, garlic and more curry powder and sauté until fragrant.

Add the chicken stock and cornstarch to the vegetables.

And then cook until the sauce is thickened.

Add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked.

Finally, stir in the Greek yogurt and fresh chopped cilantro.

Serve with basmati rice and enjoy.

Chicken Curry

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups low sodium chicken broth, best quality such as Swanson
  • 1 tablespoon cornstarch
  • 1 cup frozen peas (no need to thaw)
  • 2 teaspoons sugar
  • 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
  2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
  4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro and season with salt, pepper and sugar to taste. Serve with basmati rice.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 353
  • Fat: 16g
  • Saturated fat: 2g
  • Carbohydrates: 15g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 36g
  • Sodium: 830mg
  • Cholesterol: 93mg

Reviews & Comments

  • 5 stars

    Hello!

    I made this Curry for my family and me and it was absolute best. Kids loved it, wife loved it, i l felt inlove with it.. The question is i really want to do fish curry with similar taste (with panga). Can i do exactly the same or is there any other spices, procedures,…? Ty for your time!

    Marko (Slovenia)

    - Marko on November 16, 2014 Reply
    • Hi Marko, So glad you and your family enjoyed! I do think it would work with fish; you’ll just have to be a bit more careful when cooking it so that it doesn’t fall apart. Please come back and let me know how it turns out.

      - Jenn on November 17, 2014 Reply
  • can I substitute sour cream for the yogurt?

    - cathie for get on October 30, 2014 Reply
    • Yes, that would work fine.

      - Jenn on October 30, 2014 Reply
  • 5 stars

    I actually make TWO of your recipes today! This was wonderful. I omitted the peas, and added some red bell pepper halfway between the onions and the garlic. It was so delicious, simple and easy.

    Earlier in the day I made your beef stew for tomorrow night. It’s a great recipe that I’ve made many times. Yeah, it’s a bit labor intensive. But that is unavoidable with greatness in beef stew!
    I went into zen mode for the searing part! Tomorrow I will add the carrots and potatoes and reheat in the oven for an hour or so. I’m making it for my very athletic twin teenage nephews who don’t get much home cooking. They are so excited!

    Thanks!

    - shannon egan on October 26, 2014 Reply
    • Hope they enjoy it, Shannon!

      - Jenn on October 26, 2014 Reply
  • 5 stars

    I tripled the recipe for a dinner party for eight! Guests dished up their rice, then the curry topping. Then, we passed bowls full of: crisp chopped bacon, chopped green onions, raisins, chutney, chopped peanuts, coconut, and chopped bananas. What fun it was for everyone to discuss their favorite toppings and why! We served gewurtztraminer (white) wine and offered non-alcoholic Arnie Palmers (Trader Joe’s). Big successful party – thanks, Jenn!!

    - Laverne on October 19, 2014 Reply
    • Sounds like a fun, Laverne. Thanks so much for sharing!

      - Jenn on October 20, 2014 Reply
  • 5 stars

    Wonderful recipe which I found really great to follow, not being a ‘great’ cook — and it is extremely adaptable as one can see from others’ comments. Thank you so much for putting it online.

    - Andrew on October 8, 2014 Reply
  • 5 stars

    Perfect recipe. This can be used as is or you can tweak it to your taste. We used shelled edamame and would have added hot curry for a bit more kick. The family loved it and raved about it.

    - Teresa on October 3, 2014 Reply
  • Hi Jen–so excited to find your website and can’t wait to try so many of these recipes. First up, the Chicken Curry. Here is my question: I have 3 kids and I know that 1.25 lbs. of chicken will not be enough for the 5 of us. Can you help me adjust this recipe for 5 people? Thank you! P.S. Loved your arcticle on Huff Post!

    - Michelle on September 17, 2014 Reply
    • Hi Michelle, Thank you! I think 1.5 pounds should be enough, especially if you serve with rice. Here goes:

      Ingredients:
      *1-1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
      * Salt and freshly ground black pepper
      * 1 tablespoon curry powder, divided
      * 4 tablespoons vegetable oil, divided
      * 1 large yellow onion, finely chopped
      * 5 garlic cloves, minced
      * 1 tablespoon plus 1 teaspoon grated fresh ginger
      * 2-1/2 cups low sodium chicken broth, best quality such as Swanson
      * 1 tablespoon plus 1 teaspoon cornstarch
      * 1-1/4 cups frozen peas (no need to thaw)
      * 2-1/2 teaspoons sugar
      * 1/3 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
      * 1/3 cup chopped fresh cilantro

      Instructions:
      1. Sprinkle the chicken evenly with 1 teaspoon salt, 1/4 teaspoon pepper and 1-1/2 teaspoons curry powder.
      2. Heat 2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
      3. Add the remaining 2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
      4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
      5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro and season with salt, pepper and sugar to taste. Serve with basmati rice.

      - Jenn on September 18, 2014 Reply
  • Excellent, I did not have all the ingredients, but I improvise I just added greek yogurt to the chicken, curry, onion, garlic salt.
    We ate it with white rice
    Delicious

    - carlos almeida Mexico on May 25, 2014 Reply
  • A lot of people commented that they don’t like peas. Try adding corn instead! It adds a little bit to the sweetness of the dish. I highly recommend!

    - Lydia on April 28, 2014 Reply
  • Really yummy! I would add maybe half an onion instead of a whole one, personal preference. And maybe more (hot) curry because I like a more spicy dish. I also added 1/2 a pineapple cut up at the end of step 3, and let them sit a little (a minute or two) in the pan before adding the chicken for step 4

    - Stephanie on April 17, 2014 Reply
  • I make something similar with a lot of Indian spices, Thai red curry and coconut milk.
    It’s delish.
    How are you Jenn? Long time since we met. All being well I’ll have grandchild number 7 sometime next month. :-)

    - Judy on March 17, 2014 Reply
  • Just cooked this tonight for the family. Winner all round. Fabulous fresh taste with the ginger coming through. Loved it. Thanks.

    - Stephanie on March 13, 2014 Reply
  • I am so gonna make this tonight…I have some chicken breasts sitting in my fridge, was wondering what to do with them. Well, I just found the answer: I don’t even need to go to the shop, I have everything I need!

    - Laura on February 4, 2014 Reply
  • I am sure gonna try this!
    Very easy to prepare and looks yummy…

    - precious on January 28, 2014 Reply
  • This is so delicious! This is the 2nd time I made it and this time I used half mild curry powder and half hot curry powder….just the right amount of heat!! Also, do not skip out on the fresh cilantro!! Thanks for the recipe:)

    - Bonnie on March 14, 2013 Reply
  • My daughter wanted to try curry so we made this recipe. It was an easy weeknight meal. We also warmed up some store bought naan which was perfect for dipping in the sauce. Thank you for the recipe

    - Karen on March 9, 2013 Reply
  • Easy recipe. Next time I would use a touch more curry and salt.

    - Mandy on March 9, 2013 Reply
  • I like to add a diced up granny smith apple to the curry. This recipe is wonderful.

    - eileen on March 3, 2013 Reply
  • I have had this recipe for awhile, but last night finally made it. Now, it will be a regular for sure! The simplicity of ingredients and the delicious outcome was impressive. My husband and I thought, maybe more curry next time, but it has kind of an after kick. So, really, we thought it was perfect the way it was. My sauce thickened up nicely and if you use the small dice as instructed there should be no vegetable chunks. I served this with quinoa and used the rest of my chicken broth to cook it and it was a nice base for this dish. The colors of this dish were impressive and would serve this for company. Thanks Jenn!

    - Karen on January 18, 2013 Reply
  • Lovely, will definitely make this again
    Thanks

    - Christine Butler on November 1, 2012 Reply
  • This recipe is fantastic. My family ate it with peanuts, coconut, and raisins on the side to add as toppings. Hope I win the knife set!

    - 91% Chocolate Lover on October 3, 2012 Reply
  • I love this recipe. I used sour cream instead of yogurt and it lacked a little zing but was still delicious!

    - Jackee on June 27, 2012 Reply
  • L-O-V-E this recipe! We did personalize it a little bit. We made the following tweaks: (1) after step 3, we use an immersion blender to create a thicker sauce and avoid the chunky onions (of which I am not a fan:) and (2) we don’t use peas, we offer a veggie side dish instead, (3) we use shrimp and it is to die for!! We let the shrimp cook in the sauce to soak up all that yumminess, and (4) we do use non-fat greek yogurt and it works just fine – we’ve also omitted the yogurt altogether and it is still comletely divine! Thank you so much for this flavorfull and healthy weeknight dinner. This family LOVES this recipe

    - Danielle on June 25, 2012 Reply
    • Great tip about thickening the sauce. I was wondering that exact thing! Did you add anything else when you blended it?

      - Lauren on October 2, 2012 Reply
  • Really good recipe! I had to add more cornstarch in mine to thicken the sauce as well as more Indian spices to give it more flavor. I would add more of the following to taste: curry powder, cumin, turmeric, & coriander. Indian cuisine is huge on using a variety of spices, so these additions made it more authentic.

    - Kelsey on June 20, 2012 Reply
  • Looks like I found dinner for tonight

    - Arnold on June 20, 2012 Reply
  • This is an easy dinner. My husband and I have just discovered we love curry dishes and this was no exception.

    - Kathy on June 20, 2012 Reply
  • Been wanting a reason to make homemade naan and this is it! Love Curry!

    - KathyH on June 20, 2012 Reply
  • You have some really great time saving ideas. Thanks for sharing them

    - Libby gould on May 30, 2012 Reply
  • Made this tonight and loved it. Pretty easy too! We did end up adding quite a bit of extra curry and pepper flakes to increase the heat. Also used coconut milk instead of the yogurt. Will be making this again!

    - Betsy Sue on May 16, 2012 Reply
  • This was the first curry dish I ever made. I didn’t use the ginger at all and I used my own chicken stock which gave it a very robust flavor. It was VERY good!

    - Schmidty on May 15, 2012 Reply
  • This was very good!

    - Sarah on May 15, 2012 Reply
  • OMG. I made this last night — FABULOUS!!!! My hubby — who is inherently critical of all meals not prepared by his hands — could not stop raving about it. SCORE!

    - Reed on March 15, 2012 Reply
  • Hi Jenn,

    Erica told me about your site and I just made this dish last night – it’s awesome. I brought it for lunch today and people were checking it out because it smells so good. I will definitely make this again. Thanks!!

    Daphne

    - Daphne on March 13, 2012 Reply
  • Just as suspected, absolutely amazing. In this moment, my taste buds could not possibly be happier. Thank you once again!

    - Natalie on March 10, 2012 Reply
  • If it were not for Lent, I’d be making this dish tonight….but alas, it must wait til tomorrow. I haven’t been this excited for a meal in quite a while!

    - Natalie on March 9, 2012 Reply
  • Fantastic flavor and very tender chicken!

    - Carissa on March 8, 2012 Reply
  • Delicious! Just as good as the dishes I got over new year’s in Bombay.

    - Kyle on March 6, 2012 Reply
  • This is one of the most flavorful chicken curry recipes I’ve tried using chicken breasts. I will definitely make this again!

    - Bridget on March 6, 2012 Reply
  • This was so easy to make and it was delicious. The chicken turned out very tender. The only down side was that my house smelled like curry for days:)

    - Tara Shobert on March 6, 2012 Reply
  • Love curry! This looks so yummy!

    - Jill on March 4, 2012 Reply
  • Made this for dinner last week. It was quick and easy and a big hit with the whole family.

    - carmen on March 4, 2012 Reply
  • This is on the menu for tomorrow night. Pretty excited! Normally, I don’t like peas either; but I have found that your recipes taste amazing no matrer what’s in them, so will make as suggested.

    - Wendy L. on March 3, 2012 Reply
  • Great recipe! came out just fine with the nonfat greek yogurt!! Thanks for sharing the recipe!!

    - Jocelyn on March 3, 2012 Reply
  • This looks better than the recipe I currently use. I’ll probably add something other than peas (can’t stand them) but otherwise, it looks absolutely yummy!

    - Sue on March 3, 2012 Reply
  • I made this recipe the other night for dinner. It was pretty quick to whip up on a weeknight plus it was DELICIOUS! The only thing I did change was to add hot curry paste at the end for a little extra kick! I will definitely make this again!

    - Sarah on March 3, 2012 Reply
  • What’s with no nonfat greek yogurt?? All I have in the fridge, will it ruin the dish?? Thanks!! Excited to try this tonight!

    - Jocelyn on March 3, 2012 Reply
    • Hi Jocelyn, I think it will probably be fine. I’ve just never tried it with nonfat so that’s why I specify the other kinds. Hope that helps.

      - Jenn on March 3, 2012 Reply
      • Thanks Jenn!! I’m really excited to try the recipe! I’ve been dying to find a good chicken curry!! I’ll let you know how it comes out with the nonfat! :)

        - Jocelyn on March 3, 2012 Reply
  • My fav chicken dish!! great recipe!

    - Miora on March 2, 2012 Reply
  • Delicious!!

    - kelly almasy on March 2, 2012 Reply
  • Looks great. Can’t wait to try it.

    - Denise on March 2, 2012 Reply
  • I can’t wait to try this

    - Kris on March 2, 2012 Reply
  • Looks great. might leave out the peas.

    - Debbie burg on March 1, 2012 Reply
  • Terrific, delicious recipe!

    - Lynn on March 1, 2012 Reply
  • I just bought the ingredients for this recipe! Can’t wait to eat it!!

    - Julie on March 1, 2012 Reply
  • Love curry, this looks great

    - Paula Laberge on March 1, 2012 Reply
  • Love Curry… and this is a delicious simple recipe…. i will be making it again…thank you

    - lynn on March 1, 2012 Reply
  • Wonderful! Fast and delicious.

    - Wheels on March 1, 2012 Reply
  • Delicious! Was very popular with my husband and me. Now to try it our on guests:)

    - Tessa Ftorek on March 1, 2012 Reply
  • i just discovered your website last week and have already made three recipes. we had everything on hand to make this dish, it was really good, even the first day when my husband forgot to stir in the yogurt! we had it for leftovers the next day and it was even better with the yogurt and having sat in the sauce overnight. we used a sweet curry, i think next time i will try it with a spicy curry. i think this will become a weeknight go to recipe!

    - teri pastorino on March 1, 2012 Reply
  • This recipe inspired me to break out all of my curry spices and make a big steaming pot for the hubby. Thinking I had chicken breast in the freezer I made my plan for dinner only to find out I did not. Ever the pioneer I looked around a few other recipes online and found chicken MEATBALLS were common curry! Who knew? So I came back to this one with my ground chicken in hand. I did add some carrots and ginger since I had them on hand but this turned out great and Hubbs took it for lunch for three days with no complaints! It was really easy, but like you I have my favorite ‘go to’ simple curry jar. Patak’s concentrated curry sauce with coriander and cumin. I add it to stuffed peppers and make a plate sauce of yougurt and this paste thinning as nec with chicken broth. Thanks again for the inspiration. How about some Vietnamese or Korean????

    - Debb V on March 1, 2012 Reply
  • Delicious! I added some potatoes and cauliflower because I had it in my fridge. I really enjoyed it with the greek yogurt as I had normally made curry with coconut milk

    - Krista on March 1, 2012 Reply
  • The recipe looks delicious. I am eager to give it a whirl! Thanks for posting!

    - Paula on March 1, 2012 Reply
  • My Mom always made chicken curry when we were kids – and now I can too !! I will serve this with traditional accompaniments, mango chutney, flaked coconut and currants ( or raisins)

    - Judy on March 1, 2012 Reply
  • I love a new curry recipe – this looks great!

    - Ashley @ Wishes and Dishes on March 1, 2012 Reply
  • Am always looking for a new curry recipe. also, and feel this one would be great – even if you use leftover cooked chicken and add it at the time you add the peas

    - Mary Barnett on March 1, 2012 Reply
  • This looks so tasty. By the way, that is the biggest hunk of ginger I have ever seen. I can’t wait to try this!

    - Meg F. on March 1, 2012 Reply
  • No exotic ingredients; great !

    - judith cumming on March 1, 2012 Reply
  • Our family has recently developed a taste for curry dishes :) This is a wonderful addition to our recipe file. It’s a great weeknight meal too! Thanx for sharing all your great recipes!

    - Chelsea on March 1, 2012 Reply
  • I make my own version of chicken curry, butbwillmhave to give this one a try. Looks wondful.

    - Kk on March 1, 2012 Reply
  • We made this for dinner the same night you posted and we devoured it – delicious! Thanks so much for sharing:)

    - Danielle on March 1, 2012 Reply
  • I can’t wait to try this. It looks delicious!

    - Joanne on March 1, 2012 Reply
  • Thank you for the step by step instructions and pictures! Can’t wait to make it!

    - Hope on March 1, 2012 Reply
  • This is so much faster and easier than my traditional Indian recipe!

    - Elaine on March 1, 2012 Reply
  • Never been a huge fan of Curry, but love Indian and Thai food, soooo, I decided to give this simple recipe a try. My husband and I loved it!!! Thank you for giving me back a flavor I’ve neglected for years. I’m a convert : )

    - Nancy on March 1, 2012 Reply
  • I love Indian food but when making it at home it never really seems the same. Wow! I thought this recipe was terrific and really easy. It is definitely a keeper. My crew loved it and I will be making it again. Thanks.

    - susan on March 1, 2012 Reply
  • Ez recipe that is quick to fix at night. Will certainly cook again.

    - Rhonda R on March 1, 2012 Reply
  • This looks great. I am having guests this weekend who are curry lovers and can’t have gluten. This dish will be perfect to serve.
    Thanks for the clear, illustrated instructions!
    Sandra

    - Sandra on March 1, 2012 Reply
  • I have searched & tried to configure this taste for so long! I had a true “ah ha” moment as I added a can of coconut milk & Thai red curry chili paste to give it a kick! WOW! Did it turn out amazing!
    Thanks for the inspiration! :). Monica

    - Monica Armijo-Miranda on March 1, 2012 Reply
  • I made this Sunday night and have been eating the leftovers all week. I didn’t have full fat greek yogurt so I used sour cream. even without cilantro and ginger, the recipe came out delicious! I will definitely make again. So yummy!

    - Robyn on March 1, 2012 Reply
  • This recipe is awesome- very easy and looks and tastes like you spent a lot of time in the kitchen. Plus, the ingredients needed are ones I usually have on hand!

    - Cinthy Tanko on March 1, 2012 Reply
  • I am making this for friends this weekend. It looks perfect!

    - Kate on March 1, 2012 Reply
  • I made this recipe over the weekend and loved it. It was easy to make, and my husband and I enjoyed it very much. (This was the first time I made an Indian dish.) The only thing I would recommend is to chop and prepare all the ingredients before you start cooking. This will save you time and clean up. Will definitely make again. Delicious.

    - Mary on March 1, 2012 Reply
  • I’m always looking for a new curry recipe to try. Thanks for sharing this!

    - GJ on March 1, 2012 Reply
  • This is great. I had most of the ingredients on hand as well. Will make again for sure!

    - Sarah on March 1, 2012 Reply
  • Made this the other night for my hubby and I. We used sour cream instead of yogurt (not in the fridge at the time) and Parsley rather than cilantro
    Absolutely fantastic! This will become a family fave and regular recipe on the monthly list.
    Thanks so much, this was delish!

    - Pat on February 28, 2012 Reply
  • OMG!!! Never tried curry in my life but this sounded pretty good. Wow what a taste treat! Thank you for this addition to my meager repertoire of menus.

    - Carol on February 28, 2012 Reply
  • Thank you. I love Indian food and was anxiously awaiting for a “jenn indian recipe.” Can’t wait to try.

    - Regina on February 25, 2012 Reply
  • I know this is a silly question, but, I like the other ingredients in this recipe but I don’t have curry powder is there another spice I could use instead?

    - Sherri on February 24, 2012 Reply
    • Sherri, The only other spice I can think of that would work is Garam Masala, which is similar to curry.

      - Jenn on February 24, 2012 Reply
  • I love your recipes! I hate the share button attached to the site! It has frozen my computer twice when I accidently brush across it. Needs to be in a different place on the page

    - Miki on February 23, 2012 Reply
    • Miki, So sorry about that…I am working on it. Thanks for the feedback.

      - Jenn on February 25, 2012 Reply
  • Here in Florida, we get vegetables from our CSA from November – April. These last 2 months we have had kale, spinach, carrots, lettuces, beets and so many more cool weather crops. Would you mind if I shared some of your recipes with other of our CSA members? We always share recipes and creative ways we use the wonderful vegetables we get. Several of your salads are delicious ways to use the vegetables. Your carrot salad post today on Serious Eats looks great and tomorrow’s CSA pick up has more carrots. Can’t wait to try it. By the way, your Asparagus and Peas with Honey recipe is fabulous – I ate what was left over for my lunch – cold.

    - Jane Palmer on February 22, 2012 Reply
    • Hi Jane, Of course, please feel free to share my recipes with your CSA.

      - Jenn on February 23, 2012 Reply
  • My family does not care for Greek yogurt, so I don’t keep it around. Okay to omit?

    - Lisa on February 22, 2012 Reply
    • Hi Lisa, You’ll need something to thicken the sauce. Sour cream would work well as a substitute.

      - Jenn on February 22, 2012 Reply
  • I would like to know if this could be used for fish curry? A lady from India gave me some one time & I can’t find a recipe for it. I didn’t think I would like it but it was pretty good. Thank you for any help you could give.

    Roberta

    - Roberta on February 22, 2012 Reply
    • Hi Roberta, Unfortunately this recipe won’t work well with fish because fish is just too delicate to stir-fry.

      - Jenn on February 22, 2012 Reply
  • I always want to make chicken curry with potatoes…how would I add the potatoes to this yummy recipe? Cook them first then add? Would i have to increase the broth/liquid to account for the potato? Sorry to mess with your recipe, I can never find a chicken curry recipe with potato though!

    - Erin on February 22, 2012 Reply
    • Hi Erin, Yes cook the potatoes first, then add them along with the peas. You might also cut the peas back to 1/2 cup. Hope that helps!

      - Jenn on February 22, 2012 Reply
      • Yes, this helps so much. Thank you! How much potato would you use? I was thinking 1/2 lb, just a few small potatoes.

        - Erin on February 22, 2012 Reply
        • That should work fine, Erin. The only issue is that the potatoes will absorb a lot of the sauce, so just add little by little until the ratio of meat and vegetables to sauce looks good to you.

          - Jenn on February 22, 2012 Reply
          • Thank you, thank you, thank you!

            - Erin on February 22, 2012
    • Same here! I had an exchange student visit my home when I was in high school. She made the most amazing chicken curry I have ever had. It seemed so basic but so flavorful. Can’t wait to give this one a try!

      - James on March 1, 2012 Reply
  • This looks great!!

    - Ashley @ Wishes and Dishes on February 22, 2012 Reply
  • Oooh. This looks really good. A definite cure for the mid-winter cooking blahs. Thanks, Jenn!

    - Liz on February 22, 2012 Reply
  • Fine if you have all the other ingredients like the yogurt, fresh cilantro and ginger at hand… It’s not in everyones cupboard/pantry… and I love cooking from scratch…

    But I usually have a jar of Tikka Masala, Rogan Josh sauces etc at hand… Pour and simmer…LoL

    - Bill on February 22, 2012 Reply
    • I find the bottled and packaged Indian products to be too salty. You can control the salt and the spices with this recipe.

      - Phyllis Barrier on February 22, 2012 Reply

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