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Chicken Curry
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
In this family-friendly chicken curry 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, so adjust the seasoning as necessary.
What you’ll need to make chicken curry
Step-By-Step Instructions
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.
Cook until the sauce is thickened, then add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked.
Add the Greek yogurt and fresh chopped cilantro.
Stir until combined.
Serve over basmati rice and enjoy.
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- Thai Red Curry Chicken
- Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce
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- Crispy Tandoori Chicken Drumsticks with Mango Chutney
- Butter Chicken
Chicken Curry
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
Ingredients
- 1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
- Salt and freshly ground black pepper
- 2½ 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)
- ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
- Heat 1½ 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.
- Add the remaining 1½ 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 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- 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.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 361
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 15g
- Sugar: 6g
- Fiber: 3g
- Protein: 36g
- Sodium: 830mg
- Cholesterol: 93mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
I just made this tonight and family loved it! I had two heaping bowls of this. I couldn’t stop talking about how delicious it was. I could have gone for a third but saved it for tomorrow’s lunch. LOL, I made this twice before but tonight it was great as I had the peas and yoghurt! I followed your recipe as is with one addition. During the onions and garlic step, I added very small florets of cauliflower! It was delicious. I’ve made several meals/desserts from your collection and you are one of my go to websites whenever I am looking for a delish recipe!
Grateful for your wonderful recipes, thank you!
💗
So fast and yummy! Thank you!
I just made this dish. Wonderful and really in 30 minutes. Thank you Jenn.
Politely….you are missing one absolutely essential ingredient. One small apple…diced and sauteed with the onions.
Is it possible to use yellow curry paste instead of curry powder in this recipe?
Marcy, I’d stick with curry powder here. Sorry!
I might have let the sauce reduce too much. (I started with one cup of stock til the onions were tender, almost like a paste. Then added the other cup with the corn starch.) It was rather sweet after I added the sugar. I’ll add one teaspoon next time and go from there.
I also used fresh galangal instead of ginger.
Overall the flavor and consistency was good. Just too sweet for my taste, as there was little acid.
Really tasty! Added some oven roasted cauliflower to make the curry go further, but otherwise made as written! The kids ate it up!
Simple and delicious!
This so so good! Also so easy and my kids love it!!
I don’t like curry, but like the simple chicken recipe. Do you have any suggestions.
Hi, maybe you’d like this recipe for cashew chicken. If not, I’d suggest browsing through all my chicken recipes here to see if something strikes your fancy.
I made this recipe exactly as written and it was delicious. So happy to see a healthy and hearty recipe on this site. The low-fat Greek yogurt was a perfect substitution for high fat heavy cream in other recipes.
We really liked this recipe! I was surprised at how delicious it was despite the fact that it used curry powder instead of a long list of spices. This is a keeper! Thank you for sharing.
The whole family liked this recipe a lot (2 adults, 2 teens). I’ve never made curried chicken before, but had leftover basmati rice from a restaurant and thought that a chicken curry would go well with it. Because I only had nonfat, Greek yogurt on hand, I used half the amount of that and used sour cream for the other half. We will make this again. Thanks, Jenn! (My search for chicken curry led me to your website and I am now becoming a subscriber.)
Wow. I tried this because I wanted something quick to cook and although for me it was not so quickly prepared it was worth every minute because it was SO delicious! Not just your typical chicken curry, I found it original and, as I already said, really delicious. My boyfriend loved it too. He was eating spoons of the sauce right out of the pan after his plate was empty.
This was sooooo good. I’m going to put it on regular rotation for dinner. Even my husband who is kind of picky enjoyed it. I was making it for 4 people, used 2 lbs of chicken, increased the ingredients, (somewhat proportionately). I added 1/2 head of cauliflower florets and cooked for 10 additional minutes. Served over basmati rice, it was very hearty.