Chicken Curry

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

Print Recipe
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.
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  • Sarah

    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!

  • Sue

    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!

  • Jocelyn

    Great recipe! came out just fine with the nonfat greek yogurt!! Thanks for sharing the recipe!!

  • Wendy L.

    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.

  • carmen

    Made this for dinner last week. It was quick and easy and a big hit with the whole family.

  • Jill

    Love curry! This looks so yummy!

  • Tara Shobert

    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:)

  • Bridget

    This is one of the most flavorful chicken curry recipes I’ve tried using chicken breasts. I will definitely make this again!

  • Kyle

    Delicious! Just as good as the dishes I got over new year’s in Bombay.

  • Carissa

    Fantastic flavor and very tender chicken!

  • Natalie

    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

    Just as suspected, absolutely amazing. In this moment, my taste buds could not possibly be happier. Thank you once again!

  • Daphne

    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

  • Reed

    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!

  • Sarah

    This was very good!

  • Schmidty

    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!

  • Betsy Sue

    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!

  • Libby gould

    You have some really great time saving ideas. Thanks for sharing them

  • KathyH

    Been wanting a reason to make homemade naan and this is it! Love Curry!

  • Kathy

    This is an easy dinner. My husband and I have just discovered we love curry dishes and this was no exception.

  • Arnold

    Looks like I found dinner for tonight

  • Kelsey

    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.

  • Danielle

    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

    • Lauren

      Great tip about thickening the sauce. I was wondering that exact thing! Did you add anything else when you blended it?

  • Jackee

    I love this recipe. I used sour cream instead of yogurt and it lacked a little zing but was still delicious!

  • 91% Chocolate Lover

    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!

  • Christine Butler

    Lovely, will definitely make this again
    Thanks

  • Karen

    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!

  • eileen

    I like to add a diced up granny smith apple to the curry. This recipe is wonderful.

  • Mandy

    Easy recipe. Next time I would use a touch more curry and salt.

  • Karen

    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

  • Bonnie

    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:)

  • precious

    I am sure gonna try this!
    Very easy to prepare and looks yummy…

  • 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!

  • Stephanie

    Just cooked this tonight for the family. Winner all round. Fabulous fresh taste with the ginger coming through. Loved it. Thanks.

  • Judy

    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. :-)

  • Stephanie

    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

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