Chicken Curry

5 stars based on 49 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
  • 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • 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; then season with salt and pepper, 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

    This was a fantastic dish! There were No leftovers. I think I even saw one of the family members lick their plate!!

    - Grayson on August 28, 2015 Reply
  • 5 stars

    This recipe has become a regular in our house. It’s simple, quick, delicious and satisfying. We serve this with a coconut infused rice with turmeric and a little salt.

    - Laura Black on August 27, 2015 Reply
  • 5 stars

    I love Indian and have had great success with everything else I tried on this site, so gave this recipe a go. On the whole, it was a success – my finicky husband even liked the addition of the peas. I don’t mind thin and runny sauces and so might not add the cornstarch next time. Also, my house smelled like curry for a few days after, so be prepared! :) I’m giving it five stars because it might not be the most “authentic,” but it delivers on its title: “Curry in a Hurry.”

    - J. Smith on August 27, 2015 Reply
  • 5 stars

    I’ve been wanting to try Indian food for quite some time. I absolutely loved your recipe, so tasty, not too spicy and sooooooo easy!
    I’ve already tried several of your recipes and so far all have turned out great!
    Regards from Uruguay :)

    - Carolina on August 20, 2015 Reply
  • Why do they add yogurt??? Do they add it for the taste or the texture of it???

    - Pamela on August 18, 2015 Reply
    • Hi Pamela, I add it for the creamy texture.

      - Jenn on August 19, 2015 Reply
  • 5 stars

    Just a comment about the snarky comments about a “real” cook not using curry powder. Cooking is not an exact science folks. It’s about using your imagination, taste buds, and your own personal tastes. If you want to make your own spices, fine, just do it. Personally, I like Jen’s recipe and appreciate the effort she puts into her blog.

    - Linda on August 13, 2015 Reply
    • look at George’s reply. This is not a denigration of the blog, but an observation on the use of authentic ingredients.

      - Nandita Menon on August 14, 2015 Reply
  • 4 stars

    This was quite tasty. I used low fat natural yogurt instead of Greek yogurt as that’s what I had in the fridge, and it was still good. Next time I will omit the sugar, as it added a little bit too much sweetness to the dish. I think it turned out that way because I used a mixture of mild and medium curry powder – if I had gone for medium only, I’m sure it would have been fine. :)

    - peachbrella on August 9, 2015 Reply
  • 4 stars

    Really good flavor and very easy to prepare. I tinked a bit and used a red curry paste rather than powdered curry and we could not find cilantro ANYWHERE for some odd reason. I substituted about a tablespoon of fresh basil from our garden. Also amped up the heat with some crushed red pepper added to my bowl.
    My son is picky and just starting to explore a bit more and he went back for seconds! That is a pretty good recommendation on its own.

    - Jim Michels on August 8, 2015 Reply
  • 5 stars

    This was my first time preparing chicken curry and thanks to this recipe I nailed it. My husband and daughter ask for it all the time. I used frozen mixed vegetables and added mushrooms. Nothing left over. Thanks for posting we love it.

    - Cynthia Humbles on August 6, 2015 Reply
  • 5 stars

    It’s takes some time to make, but after making it a few times, and getting used to the procedure it gets easier, and faster. Also, it’s probably the first time where I’ve been able to make chicken tender. I guess it’s the way it’s cooked? Overall, it’s a good recipe. I’ve tried a few different chicken curries, and this one’s my fav.
    Also, I wouldn’t fret too much about the greek yogurt. I’m not really a dairy eater, so I don’t always have yogurt on hand… but I’ve made it without yogurt, and I actually prefer it…

    - Erika on July 29, 2015 Reply
  • 5 stars

    I made this curry for a small party and served it with basmati rice and the roasted beet salad you suggested. For bread I baked the basic “no knead” bread and for dessert your fabulous molten chocolate cakes.
    It was wonderful, I feel like having more dinner parties. Thank you so much.

    - Niels on July 28, 2015 Reply
  • Anybody who uses curry powder is not a ?REAL cook.

    - Nandita Menon on July 8, 2015 Reply
    • 5 stars

      It’s an Indian dish! This region almost always uses it. A real cook would know that.

      - Alex on July 15, 2015 Reply
      • Indians don’t use “curry powder” which is a British colonial invention. Each dish in Indian cooking has its own set of spices just like any other of the world’s cuisine.

        - george on August 11, 2015 Reply
      • I am Indian!

        - Nandita Menon on August 13, 2015 Reply
  • Is this something you can refrigerate and have the next day

    - Lu on July 7, 2015 Reply
    • Sure!

      - Jenn on July 7, 2015 Reply
  • 5 stars

    Made this tonight! My mom and I loved it. I decided not to add sugar or salt.

    - Patrick on July 5, 2015 Reply
  • Can this dish be frozen and then teheated

    - Ginnie wood on June 20, 2015 Reply
    • Hi Ginnie, Sorry, it does not freeze all that well.

      - Jenn on June 21, 2015 Reply
  • What instructions do you have to use a slow-cooker for this this recipe?

    - fe on June 11, 2015 Reply
    • Hi Fe, Sorry, this recipe won’t work in a slow cooker.

      - Jenn on June 19, 2015 Reply
  • 5 stars

    This is the best curry dish I have ever had! It was relatively easy to make too but delicious!

    - Kristin on June 7, 2015 Reply
  • Can I use curry paste instead if powder?

    - tracy taft on May 18, 2015 Reply
    • Hi Tracy, I think the powder works best in this recipe.

      - Jenn on May 18, 2015 Reply
  • 5 stars

    This is the dish that introduced me to your website; I had a taste for chicken curry and did a quick search for a recipe. This was an easy choice after perusing your website. I’ve remade it twice already…the Greek yogurt is a great addition.

    - Cortney on May 16, 2015 Reply
  • 5 stars

    Have been looking for an easy, fool proof method for making this for so long.
    The first time I made exactly as recipe, and now have only changed by adding extra vegetables I like.
    Thanks again
    Geoff – Adelaide – South Australia

    - Geoff Cowl on May 4, 2015 Reply
  • Do you have a recipe for making your own curry p powder?

    - lyndabcovert on April 29, 2015 Reply
    • Hi Lynda, Unfortunately, I don’t but I will add it to my list :)

      - Jenn on May 4, 2015 Reply
    • 4 stars

      Hi Lynda, these are the ingredients to make chicken curry powder: dried red chilly 2 tbsp, coriander seeds 3 tbsp, cumin seeds 1tbsp, turmeric powder 1 tbsp. We always make chicken curry in pure-clay pots it comes out great. We use Miriams earthen cookware. Meat turns out soft & tender without losing it’s nutritional value.

      - sophy on June 3, 2015 Reply
  • 5 stars

    Can you add red lentils to this recipe? How would you incorporate?

    - Jennifer on April 28, 2015 Reply
    • Hi Jennifer, Sure. I would cook them first then add them at the end; they wouldn’t cook fully if you tried to add them uncooked to the sauce.

      - Jenn on April 29, 2015 Reply
  • 5 stars

    Hi Jenn…
    I just found ur recipe bc I was searching for a good chicken curry recipe bc a friend of mine had cooked her curry chicken for me last Sunday it was amazing as always so I was looking for something similar but when I saw the reviews for ur recipe I am not even going to ask for her recipe any longer & now I can’t wait to taste this meal! I do want to add potatoes& carrots like my friend does in her curry but my question is how much of each would u recommend& how would I alter the recipe if any in order to make the sauce & seasoning turn out correctly??? Omg I can’t wait to serve this to my husband tonight! Lol so much ahead of time for ur help

    - Juels on April 10, 2015 Reply
    • Hu Juels, I would add about 1 cup each of diced carrots and potatoes. Just increase all of the ingredients for the sauce…I’d probably multiply each ingredient, starting with the onion, by 1.5. Good luck!

      - Jenn on April 11, 2015 Reply
  • 5 stars

    Hi Jenn, the chicken joghurt curry is excellent! I made it one day before the fabulous moroccan chicken and my husband, 2 year old daughter and I also loved it. Thanks for sharing your cooking experience and in such an easy way that allows to make an exquisite dish!
    I look forward to tasting the next recipe!
    thanks again!

    - Ingrid on April 10, 2015 Reply
  • 5 stars

    This was a big hit for the entire family! What a delicious curry! I used Beurre manié instead of cornstarch as I prefer that texture better. Perfect balance of flavors!

    - Yessica on April 8, 2015 Reply
  • 5 stars

    Delicious is the word to describe your recipe, Chicken Curry. I added a little more curry and cayenne pepper flakes–only because we prefer our flavors a tad stronger and we crave heat. I did not have any frozen peas so I just added a cup of frozen mix vegetables (peas, carrots, corn) and it turned out fine. Thanks for such a great recipe. Passing it around.

    - Rhonda on March 25, 2015 Reply
  • What would be the best substitute for the peas? :) Would either carrots or red belle peppers work? Thank you!!

    - Nicole on March 24, 2015 Reply
    • Hi Nicole, Either one is fine; just be sure they are cooked before you add them, like the frozen peas. Enjoy!

      - Jenn on March 24, 2015 Reply
  • 5 stars

    I really liked this dish the first time I made it. The second time I added extra curry and some broccoli and I loved it.

    - Staci on March 24, 2015 Reply
  • 5 stars

    It’s not very often I manage to cook something that looks exactly like the picture.

    This was really easy to make and tasted absolutely amazing, better than my local takeaway and the best part is it’s healthy!

    I’ll be making this on a regular basis, I’ve just finished eating it and I can’t wait for my next meal :D

    - Alex on March 24, 2015 Reply
  • 5 stars

    I am a lover of curry dishes whether they be Indian, Thai or Jamaican. So I just had to give this recipe a try and let me tell you it did not disappoint! It was scrumptious! I did deviate slightly from the recipe in that I used chicken tenderloins instead of breast, coconut oil instead of vegetable oil, coconut milk in place of yogurt and increased the amount of curry powder to 1 1/2 tsp. sprinkled over the chicken and 2 heaping tsp. when cooking. The curry powder I use is Laxmi Brand extra hot curry powder because it is spicy and that is something my family loves! Other than that I followed the recipe to a T and it was super good and super easy to make!
    Thanks Jenn for another terrific recipe!

    - Tspoon on March 21, 2015 Reply
  • 5 stars

    I must start by saying my family and I absolutely adore this recipe! I wanted to add a coconut aspect to the dish and was wondering what you thought would be better, subbing the chicken broth or the Greek yogurt for coconut milk?

    - Matt on March 20, 2015 Reply
    • Hi Matt, I think coconut milk would be delicious in place of the Greek yogurt. Please let me know how it turns out.

      - Jenn on March 21, 2015 Reply
      • Thanks so much! I will let you know how it turns out.

        - Matt on March 21, 2015 Reply
  • your recipe calls for 2 t sugar but you don’t say in the directions when to add it…???

    - Debbie on March 18, 2015 Reply
    • Hi Debbie, See the 4th paragraph in the instructions: 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.

      - Jenn on March 18, 2015 Reply
  • just wondering if you figure this would freeze well?

    - Candice on March 16, 2015 Reply
    • Hi Candice, Yes, I do think it would freeze well. If possible, I would add the yogurt and cilantro after defrosting.

      - Jenn on March 18, 2015 Reply
  • 5 stars

    I made this for my fiancé this past Saturday and it was so delicious, he was so impressed and I was too! I made this with the curry carrots and Basmati rice that you have on your menu and it was so good! I can’t wait to make it again, we love Indian food and it was just like we were eating at masala bites. This is definitely a 5 star meal! Thanks Jenn!

    - JB on March 10, 2015 Reply
  • 5 stars

    I absolutely loved this recipe. I have a very picky husband who hardly likes anything new I make. I have been super uninspired lately and tried numerous failed recipes from other websites that my family doesn’t like.
    But this recipe was soooo goood!! My husband could not stop talking about how good it was. I used chicken tenderloins since they always come out more tender than using regular breast meat and I added an extra tsp of curry just due to personal preference. Otherwise, I followed everything exactly the same.

    - Jessica on March 8, 2015 Reply
  • Can you use chicken thighs instead, or does it have to be chicken breast?

    - JB on March 7, 2015 Reply
    • Hi JB, Chicken thighs will work well.

      - Jenn on March 7, 2015 Reply
  • 4 stars

    YUM – although I substituted some ingredients. 2 tablespoons of flour instead of cornstarch, and 2 cups of water mixed with chicken bouillon instead of chicken broth.

    - S_RIVERA on March 1, 2015 Reply
  • 5 stars

    Loving your blog and have tried quite a few recipes thus far with amazing results. I’m on a “Once Upon a Chef Kick”. Might even give the cheddar soda bread a try tonight as I’m defrosting some chili for dinner.

    Made the chicken curry last night and it was delicious! One thing however… I noticed your instructions have us adding the sugar in two separate steps. I didn’t as I’m sure it’s an oversight. First time is along with the chicken broth and cornstarch (I added it there) and the second time is at the end. Maybe I’m missing something?

    The curried roasted carrots were excellent. Wonderful flavor.

    - Susan Massey on February 26, 2015 Reply
    • Thanks, Susan. Glad you’re enjoying the recipes :) Just corrected the recipe…thanks for catching that!

      - Jenn on February 26, 2015 Reply
  • I don’t want to use the Greek yogurts due to allergy reasons, would it be best to just add a little rice or soy cream instead, or would it be better with coconut milk and should I use the whole can instead of the stock or keep stock and just a little coconut milk, hope this makes sence????

    - Sandra Bowden on February 25, 2015 Reply
    • Hi Sandra, I think the coconut milk will work (same amount as Greek yogurt and don’t change anything else); will change the flavor a bit but in a good way :)

      - Jenn on February 25, 2015 Reply
      • 4 stars

        What’s the reason not using nonfat yogurt?

        - fe on July 26, 2015 Reply
        • Hi Fe, It needs a little richness so I prefer whole milk or low fat.

          - Jenn on July 29, 2015 Reply
  • What can I substitute for the peas and corn starch?

    - evangeline on February 22, 2015 Reply
    • Hi Evangeline, You can replace the peas with any cooked vegetable that you like, and the corn starch can be replaced with flour (just add it with the curry powder, as it needs to cook before the liquid is added).

      - Jenn on February 23, 2015 Reply
  • Jenn, can this be made with a curry paste, the kind that come in jars at the grocery stores?

    - Mel on February 22, 2015 Reply
    • Hi Mel, It depends. What type of curry paste are you referring to?

      - Jenn on February 23, 2015 Reply
  • 5 stars

    This recipe is fantastic! I doubled it. Made with roasted curry cauliflower (just olive oil, curry, salt, and pepper 425° for 45 min) and served with naan. So good.

    - Jen o. on February 18, 2015 Reply
  • 5 stars

    Doubled the recipe for a dinner party and made it in the morning. Simply reheated it on slow for twenty minutes. It was a huge hit which I will make again. Served it with your rice pilaf recipe and naan.

    - Yvonne on February 14, 2015 Reply
  • 5 stars

    This was so yummy!! It was easy to make. My husband also loved it. I love curry and this has the perfect amount. Will be making again very soon!

    - Nancy on February 10, 2015 Reply
  • Hi Jenn,
    My brother brought me some curry from Nepal and I can’t wait to try this delicious looking recipe. I’m not a fan of cilantro though, can I omit or could you suggest a substitute?
    Thanks!
    Ruth

    - Ruth on February 9, 2015 Reply
    • Hi Ruth, It’s totally fine to just leave it out.

      - Jenn on February 9, 2015 Reply
  • Can you sub sour cream for the greek yogurt? I don’t want to go to the store for 1 item.

    - Allison on February 6, 2015 Reply
    • Hi Allison, Yes, that’s fine.

      - Jenn on February 6, 2015 Reply
  • I just found your recipe and it sounds great. I am about to go to the grocery store to pick up the ginger and cilantro, but I already have lowfat plain Greek yogurt. Why don’t you recommend lowfat Greek yogurt?

    - Carol on January 27, 2015 Reply
    • Hi Carol, Whole milk Greek yogurt makes a richer sauce, but lowfat will work in a pinch.

      - Jenn on January 27, 2015 Reply
  • This looks amazing! If I wanted to add some cauliflower in addition to the peas, do you think I would need more liquid?

    - Richele on January 23, 2015 Reply
    • Hi Richele, Yes, you might. I’d probably increase the sauce ingredients by about 25%.

      - Jenn on January 25, 2015 Reply
  • 4 stars

    Was looking for a good idea for dinner with little more than some drumsticks (not breasts), yogurt (not Greek), oldish galangal and a little ginger, but with plenty of Madras curry, fresh cilantro, chicken stock, basmati, etc., and looked at Jenn’s technique. Worked just fine! Thanks!

    - Bill on January 14, 2015 Reply
  • 5 stars

    Wow!!! This may be my favorite recipe! I made this tonight and my husband and I both think it’s incredible– and our home smells divine. I wish I could give this 10 stars. I used “muchi curry” powder, which has more of a hot spice kick, but isn’t overpoweringly hot. I also substituted asparagus for the peas. I lightly steamed (undercooked) the asparagus before adding. I was going to ask you if tofu could be used instead of chicken, then I noticed another reviewer had done that. Do you buy the extra firm tofu and cook exactly as you would with the chicken in this recipe?

    - Jane W on January 12, 2015 Reply
    • Hi Jane, Glad you and your husband enjoyed the curry. For the tofu, yes, extra firm is good and cook it just as you would the chicken. Please come back and let me know how it turns out. I have been getting a lot of requests for tofu recipes recently.

      - Jenn on January 13, 2015 Reply
      • 5 stars

        Jenn, Made the tofu version tonight and it was out of this world! I fed my husband and my daughter, who prefers vegetarian meals. I was a little insecure about cooking tofu, but read instructions online (got the extra firm, then drained it on paper towels, then pressed with a weight on top, and drained again). I cooked it as for the chicken, and it kept its firmness and had a nice almost crusty texture to the outside of the tofu as I’ve had in some great restaurants. In addition to the peas, I added asparagus and snow peas. Deelish. I don’t know which I prefer, the chicken version or this tofu one, but both are great and it’s nice to know I have a wonderful vegetarian option in my cooking repertoire now. My daughter even asked for the recipe, a great compliment, since she’s an awesome cook. Another exceptional meal that got raves, thanks to you!

        - Jane W on January 21, 2015 Reply
  • 5 stars

    I made this last evening with tofu and it was a hit! The kids said it was the best curry I have made :) I wasn’t certain about the cilantro but have to say it adds something extra to the flavor and would add again next time. Thank you for a great recipe!

    - Jen on January 9, 2015 Reply
  • 5 stars

    Thanks Jen for another winner! Absolutely delish and so easy. For those of you who don’t like peas, neither do I, but please try it in this dish. It really does add something and the dish also benefits from some color from the peas. Don’t forget the cilantro either! I like spicy, so I added just a bit of cayenne pepper to suit our palate. If you have a Trader Joe’s, they have naan that is quite good if you don’t have time to make your own.
    Thanks for supplying us with so many good (and easy) recipes!

    - Linda on January 8, 2015 Reply
  • Do you have a recipe for peta (flat bread)? Is naan somewhat like it?

    - terry olson on January 8, 2015 Reply
  • 5 stars

    Hi

    This is neither a review nor a question.

    I discovered your site when searching for a recipe for cooking Duck for Christmas. Although I did not find what I was looking for, was very impressed by your site – neat, orderly and calming. I subscribed right away going against my policy of not giving away the E-mail address at random.

    Got the first e-mail today, with recipe for Naan Bread and Chicken Curry. Read through most of the reviews especially the chicken curry and thought I should write some praise and some of my suggestions for the ladies who have asked questions on adding yogurt and peas etc.,

    For clarity should state that Naan bread is a staple food of North India ( Mumbai, Delhi, etc.,), while Curry and “Masala” are south Indian origin most notably Kerala, Tamil Nadu, Andhara and Karnataka.

    As you know curry has spread all over the world.

    As a person who grew up eating curry from early life, would like to throw some suggestions. You are using chicken broth in the recipe. You can use any liquid depending on circumstances and taste. We used water or coconut milk. In north America, we can use sour cream, canned coconut milk/ coconut water etc.,

    People have asked about \greek yogurt. If you are allowed to eat high fat food by your doctor there is no harm in it.

    Food patterns are changing rapidly in the modern world due to many factors. Coconut products were bad mouthed by the Soy lobby and people got away from it even in countries where that is in plenty. Now coconut oil and products are panacea for all ills.
    getting back to my suggestions on curry, you could add cumin powder for taste and health. Can add turmeric powder, which cuts down the bacteria on chicken as it is bactericidal (kills bacteria) and it is scientifically demonstrated, helps our stomach health. It also gives a nice color. Adding peas make the dish looks nice. You can use coriander/cilantro, parsley or Italian parsley to some green color.

    Think, I have said to much for first communication!

    Wish you well.

    Karu

    - Karu Ponnambalam on January 8, 2015 Reply
  • The amount of salt in this recipe is very high. Can it be reduced significantly?

    - Marcia on January 8, 2015 Reply
    • Hi Marcia, Yes, it’s fine to season to taste.

      - Jenn on January 8, 2015 Reply
  • Do you think this could be made with tofu for a vegetarian version?

    - Jen on January 8, 2015 Reply
    • Hi Jen, Yes, absolutely!

      - Jenn on January 8, 2015 Reply
  • 5 stars

    Jenn,

    Thank you so much for this simple yet delicious recipe. My kids are normally very fussy but they loved it too.
    I did tweak it a little. I forgot to buy yogurt so I used coconut milk instead. Also, I fried the onion with some Cayenne pepper to heat it up a bit. Was a great success!

    Thanks.

    - Ian on January 3, 2015 Reply
  • 5 stars

    I’ll cook it this evening again. The first time I tried it was a success. I love spices and indian recipes. Thanks for the idea. Italy

    - Cecilia on December 10, 2014 Reply
  • 5 stars

    Made this for dinner tonight. Slathered yogurt all over the chicken and let it sit in the fridge for a few hours before cooking. This recipe is far and away one of the best things I’ve made in awhile, amd its the best homemade curry I’ve had. The peas were the perfect addition to the dish. I could not stop eating it. The (small portion of) leftovers will be my lunch tomorrow, or maybe even breakfast. I love your blog and I LOVE your recipes. Your website is great too, very easy to navigate and use. Thanks!

    - Heather on December 3, 2014 Reply
  • 5 stars

    Looks great!! Will this work with pork an is ginger essential??

    - Jade on December 3, 2014 Reply
    • Hi Jade, Yes, pork will work well. I do think the ginger adds a lot of flavor but it will still be good without it.

      - Jenn on December 3, 2014 Reply
  • 5 stars

    Googled curry my husband had a craving and the Indian resturants near me are good yet too expensive with small portions.
    This recipe is OMG good. I do advise doing all the chopping in advance or having help. It is worth the effort. I used big skinless chicken breasts that I had marinated in yogurt. Made the house smell great with the onions garlic and ginger and curry. Husband had two servings! Thanks, seriously.

    - Trophy Wife on November 26, 2014 Reply
  • 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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