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 Curried Roasted Carrots— 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
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
- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
- 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.
- 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.
- 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.
- 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
Powered by 
- Per serving (4 servings)
- Calories: 361
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 15g
- Sugar: 6g
- Fiber: 3g
- Protein: 36g
- Sodium: 830mg
- Cholesterol: 93mg
Reviews & Comments
Add a Review or Question
Hungry for 
?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.
?
On
On
Saying
It was absolutely fantastic except i didn’t like the way the cilantro paired with it, it made it have a odd aftertaste…
Hi Chelsie, A lot of people have an aversion to cilantro and find it tastes soapy. You can leave it out or sub parsley next time.
We made this last night for the first time and it was delicious. So much so that my 2 year old and 11 year old cleaned their plates. If you can get kids to do that, you know it’s good. Thanks Jenn, your recipes never disappoint.
Hi Jenn
I’ve cooked this five times now and everyone loves the dish. As I enjoy veggies, last time I included chopped beans at the time of adding the peas – they stayed nice and crunchy and added another dimension to this excellent recipe.
Cheers
I am an old broad..61..lol, and thought this recipe was wimpy on flavor. So I doubled the ginger and curry powder; added more cornstarch to the broth as it did not thicken correctly the 1st time I tried this recipe. Also used shredded chicken instead of chunks. Smells, tastes and looks good..waiting for rice to finish b4 diving in. Thank u for sharing your recipe. 🙂
As I cook for a number of people who do not use dairy, would you consider coconut milk/cream in your recipes. Also, with Monsanto’s control of corn, perhaps, potato starch or tapioca starch would be a better choice.
I will keep both of your suggestions in mind- thanks!
This sounds wonderful. I need to make it for a big crowd…is it possible to do it in a crockpot? if so, should i brown the chicken first??
Hi Kathy, Unfortunately, I don’t think you’d get great results with a crockpot here– sorry!
I am making this for my family tomorrow, all adults. I would like to use fresh cauliflower. How many times do I need to increase this recipe to have enough for take home leftovers? Any suggestions? Thanks.
Hi Janet, It’s hard to say – how many are you?
Do you need the yogurt or will it be fine without?
It will still be good without the yogurt, although you might miss the creaminess.
Delicious!
Very flavorful, easy, and healthy.
Hello, would I be able to replace the sugar with honey? Thanks.
Sure, Julissa, (and you may need a bit less honey because it actually tastes a bit sweeter than sugar). Enjoy!
Thank you! I’ll try it and review the recipe! 🙂
Dear Jenn,
I love your recipes. Last night, I prepared curry chicken, basmati rice and paired it with your zucchini fritters. It was a wonderful meal for my family. I’ll be returning to your website often for recipes!
Thank you so much,
Cliff
One question:
Why nonfat yogurt instead of regular yogurt? What’s the problem with nonfat yogurt for Curried chicken?
Hi Thomas, Since the yogurt is used to enrich the sauce, whole milk yogurt is a better choice than nonfat.
Good, but I keep reading the recipe over and over and while I see the sugar listed with the other ingredients but where or when it the sugar added? I can’t believe that so many have made this recipe but no one mentions this. Am I missing something? I am also amused that this is supposed to be an easy recipe, yet we are told to split many of the ingredients, but if you want to make it easy, why isn’t the amount stated in the description of the steps of the recipe? Using a cellphone requires going back and forth to the ingredients when it would be so much easier to just read the amount when it is added to the recipe. This may be a convention of recipe books, but we are in the age of the cellphone, for pete’s sake! Please don’t suggest that it should be printed out–I don’t have that capacity.
Hi Lee, You need to scroll down a little further to the instructions — the step-by-step photo tutorial doesn’t include specifics. Sorry for any confusion!
Take a photo on mobile of recipe then u don’t have to go back and forward
Some people, like myself, need it printed out because I don’t use a cellphone that often. Not everyone uses a cellphone.
I know that’s not what you meant, but you made it sound as if there should not be a printing option just because you “don’t have that capacity.”
I’ve been to a few sites where this is NO print option, which can be a pain in the butt, too.
I’ll be PRINTING THIS recipe out, and using it tomorrow night.
Thank you, Jenn, for this recipe.
I’m not a big fan of curry, but have been trying to add more curry, and turmeric, to my diet for health benefits.
It really does look easy enough. Splitting ingredients isn’t that hard to do.
I’ve made this twice. Family loves it. I may add sliced mushrooms next time, because we like them. Great recipe. My only quibble– no way is this a 30 minute recipe unless you aren’t counting prep time, or have a second pair of hands at work. For me, it was close to an hour and a half to table, which is pretty much what I expected.
This was great… I made it last week using chicken… then today I made it using extra firm tofu and it was tremendous. Great recipe!
THIS RECIPE WAS EASY, DELICIOUS AND TASTED YUMMY. MY FAMILY LOVED IT! I ADDED A LITTLE MORE CURRY AND THE GINGER GAVE IT A NICE AWEET FLAVOR.
Hi, Jenn.
I made your chicken curry tonight. It looked great and smelled delicious, the chicken texture was nice…looked just like your photos as as I cooked it. I was proud.? But we found it sour tasting! I usually find your seasonings perfect so I’m not sure. Was wondering if it was the curry powder I used? I used the basic McCormick one, a new bottle. I was wondering with the leftovers, how I might counteract this? Coconut milk? I’ve never cooked with that. Was also wondering what kind of curry you use?
Thanks. Jane
Hi Jane, sorry to hear you found this to be sour! It wouldn’t be the curry powder (btw, I use the basic McCormick version like you did). Greek yogurt can have a bit of a tang, so I wonder if that’s what you tasted. (Or any chance the yogurt you used was spoiled?) And yes, you could try coconut milk or heavy cream here.
This recipe was easy to follow, easy to make and delicious. It will be a go to for us. I’m trying to get husband to eat more veggies, so I added to the peas one carrot, sliced and about 2 handfuls of small caulifloweretts.
I made curry chicken for the first time and I loved it! Absolutely wonderful.
Great! I had to simmer it a little longer than directed to get the right thickness, but the taste was amazing.
perfection!!!
First time making this and it was delicious! I substituted fresh green beans for the peas. Thanks for the great recipe!
Hey ! So this was my first attempt to curry and it came out delicious ! I think that this recipe serves as a base for your likings.
My notes ..
– don’t use too much ginger
– i used coconut milk instead of yogurt
– added carrots and potatoes and let it simmer
– I added some turmeric and more curry power
Delicious ! I’m going to keep making this my own.
How should I make this dairy free and still have a rich and flavorful sauce? I’m sure I could use a nut milk (unsweetened? amount?) and how about thickeners? Any suggestions are greatly appreciated (especially if they are tried and true).
Hi MK, you could use a non-dairy yogurt; that would give you a similar consistency. Nut milk will also work and, if you want the finished dish to be a little thicker, just simmer it for a little longer. Hope you enjoy!
The standard indian way is to first throw into the pan finely chopped onion, garlic and ginger. When that starts changing colour, add finely chopped tomatoes. Cook until the oil separates from the tomatoes and you’ve got a thick paste like mixture (adding a tablespoon of water at a time to make sure it doesnt stick to the bottom of the pan and burn, with fresh tomatoes, their own natural juices usually dry up before they’ve reached your desired consistency). At this point you add your curry powder and then uncooked chicken. Cook until the juice that comes out of the chicken evaporates and the oil separates and then add about a cup of water and cook semi covered on a medium low flame till chicken is fork tender and your curry is of the desired consistency. Add more water, a little at a time if you’d like more gravy. Salt and pepper to taste.
This is a delicious and simple recipe as is, but I couldn’t help myself. I added more vegetables (carrots, beans and broccoli) and coconut milk (for texture and flavour) and turmeric for colour. Next time I think I’ll omit the cornflour and sugar.
This is by far the easiest and delicious curry chicken to make. I personally prefer boneless chicken thighs cut in thin strips and instead of cornstarch I used cubed baby potatoes as the thickener. Yummy! !!
And instead of yogurt or sugar I used about 1 tbsp of sweetened coconut flakes and also some dried chili peppers 2 crushed pods of cardamom and half stick of cinnamon. I love this basic recipe because you can adjust to your liking. Love it thank you.
An unfortunate example of how we have no desire to experience tastes outside of the typical ordinary flavors of the standard American diet. Let’s go to McDonald’s for a quality tasting burger while we’re at it. Honestly, bland yellow, off-the-shelf curry powder? Perhaps I am not the intended audience for this recipe or this site.
Or just maybe, Chris, you’re a self-important, egomaniacal pompous ass.
AGREED!!
Chris,
I agree you are not the intended recipe for this or any other recipe on this site. How arrogant and rude. Obviously, you are in the minority here. Not a place for snarky comments.
This was soooo good! Even the four year olds liked it…Thank YOU
This was the most delicious curry I’ve had in a long time. I love how the flavors blended together and especially the addition of fresh grated ginger.
Why not non-fat yogurt? That happens to be all I have in the fridge and I want to know if it’s going to ruin my curry if I use it. Speedy response would be appreciated… It’s on the stove now. Lol.
Thanks! 🙂
Hi Doreen, It will work; the dish just won’t be as rich. Hope you enjoy it!
Great recipe! I’m just curious. Why do you go through the extra step of removing the cooked chicken from the pan in order to cook the onions, garlic etc… and then put back the chicken in the pan?
Hi David, Glad you enjoyed it. I remove the chicken so it doesn’t overcook.
Found this recipe years ago and it’s still in the rotation 🙂
Full of flavour and super easy to make!!!!!
I love the taste but the meat seemed a bit hard after i put into the sauce to boil a few mins. Is there any way to soften the chicken breast meat?
Hi Desiree, by “hard” I’m assuming that means a bit dry? If so, I think the chicken may have been a bit overcooked. Next time, I’d take it off the heat just a bit earlier.
I make this about once a week. It is easy for a busy night and it is delicious!
I loved this simple recipe! I couldn’t really pick up much curry flavor in the final product and the cilantro was a bit too powerful, so when I made it a second time, I cut back on the cilantro, added a bit more curry, and also some cumin. The cumin really helped the Indian flavor come through. The sauce didn’t thick too much, so I added about 1/4 cup water and 2 Tbsp. cornstarch mixture to it while stirring and it thickened up in no time at all!
Neither I nor my family had ever had curry. After seeing this, I decided to give it a shot. It has become a staple in our house now. Absolutely love it!
can i use spinach instead of peas?
Sure, Dwenith, I think that would work here.
You could use virtually any veggie in this recipe in place of peas — carrots, cauliflower, broccoli, or asparagus would work quite well. Maybe even apples and some toasted cashews. Or mix and match! S’all good!
Great recipe – truly flavorful & directions are on point and really easy to follow.
My daughter described it as yummy goodness.
THANK YOU for sharing your recipe!!
Hi Patti, I’m assuming I’m seeing this about 24 hours too late- sorry! Did you already make the chicken?
I made this tonight and hubby is a curry snob – he is going to LOVE this!! I didn’t have peas -put in edamame instead….
There is no measurement, how much Greek yogurt?
Hi Rebecca, you’ll need a quarter cup of Greek yogurt.
This recipe is easy and delicious! I added a mixed bag of broccoli florets, cauliflower, and sliced carrots in addition to the frozen peas and it was so good. Next time, I’ll try it with coconut milk for variation.
This was easy to make and tastes amazing! My son had 3 servings he loved it so much.
I made this for dinner last night and it was truly amazing. Very flavorful. I also didnt have cilantro, but it tasted great without it, and i most likely doubled ginger by accident which made it spicier but very good. My 6-year-old daughter ate the whole plate without complaining and my boyfriend loved it too! Thank you.
So did you add the yogurt as well?
This was AMAZING. I was in the mood for a curry, but I didn’t want to spend the 2-3 hours that traditional curry takes (chicken masala, saag paneer, etc.) I did change a couple things:
I had some homemade vegetable broth I made from celery and leeks, so I used that instead of chicken broth. Amazing #1.
I bumped up the curry powder and added a few dashes of cayenne, since I like my curry on the spicy side. Amazing #2.
I used coconut milk rather than yogurt and sugar. Amazing #3.
And I didn’t have cilantro, so I topped it with finely chopped scallions. Worked just fine. Amazing #4.
I also had in on brown basmati rice. Yum!
If you substitute bean curd for chicken, this can easily be converted to vegan. Thank you for this recipe!!
I am a new to curries but this was excellent! We will definitely be doing this recipe again.
This chicken curry was absolutely delicious! I used 2 large shallots instead of the onion and it worked really well. (I can’t eat regular onions so I always use shallots.) I also omitted the cilantro because I did not have any but it was still great! This will be added to my regular rotation.
Absolutely delicious. Thank you. ??
This dish was easy and quite tasty. My husband and daughter thought it was great too. I followed the recipe exactly as written except I forgot to add the cilantro at the end, but it wasn’t really needed. Thank you for another great recipe!
Great recipe. Very easy to make
Thank You! So often I am disappointed with recipes I find online, but this was outstanding. I made it last night and followed the recipe exactly, except that I used sour cream as I didn’t have Greek yogurt. I halved the recipe because I was cooking for one, but it was so good that next time I’ll double it and freeze the extra sauce in ice cube trays to enjoy another time. (Heat up 4-5 cubes, add sour cream and serve with Naan Bread and a green salad; perfect mid-week meal). I’m looking forward to exploring more of your recipes. Barb H.
Thanks, for the suggestion on the substitution of sour cream for the greek yogurt. I am trying to use what i have at home and so far I have everything except the cilantro and greek yogurt.
Another delicious recipe! I made small cubes of half of a zucchini and sauteed those while I was chopping the onions. Then I added the onions. I also cubed a peeled potato and boiled it for a few minutes, and added that when I added back the chicken. (My kids don’t like peas, so I wanted to add a little more veg and also bulk up the recipe since I wasn’t using the peas.) Added more curry (some medium curry, some garam masala). The whole thing was quick, easy, and delicious — perfect for a fall weeknight dinner! Thanks for another winner!
Could this be made dairy free by substituting coconut milk instead of yogurt?
Sure Elise, that will work. Enjoy!
This is one of my favorite recipes on your site so far! I usually add in a can of coconut milk (I love the flavor in curries) and if I do that, then I also increase the amount of spices just a bit. It’s also super good just as is with some steaming jasmine rice. Reheats well the next day for lunch at work too.
I made this using coconut milk in lieu of cornstarch and chicken broth, and also omitted sugar. It was delicious.
Another amazing chicken dish!
Regarding freezing the curry… I plunked the frozen pint in a saucepan under a low flame. 15 minutes later it was excellent.
So glad to hear that Stan– thanks for letting me know!
I just finished cooking this recipe. It is delicious and quick. I will keep it in my menu rotation. Thank you. Looking forward to trying more of your recipes.
I cannot wait to try this! I did notice in the pics that the chicken is being sauteed in a stainless steel skillet. I’ve never had much luck sauteing or stir-frying chicken in anything other than a non-stick pan. Can you offer some guidance on this? Thanks!
Hi Edward, You may find the tips here helpful. Hope you enjoy the chicken!
Perfect once again. I love this quick, easy recipe. My family and we never have left overs. The only problem is I need to cook more of it. Thanks again. 5 stars⛤⛤⛤⛤⛤
The flavors of this, though perhaps not spicy enough for some, are excellent! Thank you for this amazing curry recipe!
This is the first time I have used a recipe from your site and it was fantastic. I did combine regular curry powder with Penzey’s hot curry powder to give it a little more kick. You can tinker with either hot curry powder or garam masala to get it to the right spiciness for your individual taste. My kids adored this recipe. I will now be searching to see what other fabulous recipes you have here!
Phenomenal ! Easy to make, with basic ingredients list that are a staple in my home…well somewhat. I ran out of fresh ginger; used powder. Prefer stronger flavor added Garam Masala ingredients to onions, about a tsp. Doubled garlic, added addl tsp of cornstarch to make up for addl broth from the chicken while it sat. Thank You for Delicious meal idea!
I was looking for this recipe because my mom makes it all the time just didn’t remember, but it is just as good, loved!!
Can you use a nonfat greek yogurt if that is all you have on hand?
Hi Yolanda, I think this recipe is best with at least 2% yogurt as it adds a little richness to the sauce.
I think it would be perfectly fine with non-fat Greek yogurt, although I would use a bit more than called for. Non-fat might not blend in quite as well as 2% (the difference is truly minimal) but that would not notably affect taste. And you could always serve it as a topping rather than mixing it in.
Delicious!! So easy to do. Definitely I will do it again.
This recipe is wonderful. I served it over pearled couscous. My husband loved it. Will definitely be making this again and again.
I used this recipe as a base and added different vegetables. I added garam masala for more flavor and Instead of peas, I added cubed, cooked potatoes and golden raisins. Increased the cilantro. i will slice the onions next time instead of dicing them. Thanks for the recipe starter, it was very good and useful! I think it would be tasty cooked as presented, as well. Thanks!
This made a really delicious chicken curry that went well with the eggplant burtha and naan I made for dinner the other night. I used more chicken than called for (2.25lbs) and there was still more than enough sauce to go around. It did end up more soupy than expected, even after adding the yogurt, so I stirred in a slurry of 1 more tbs cornstarch/1.5tbs water and it was perfect. We will be having this again!
Can you make this recipe ahead of time?
Yes. Curries like this are basically stews and not only can be made in advance, the flavor often improves. I would wait to add the peas, cilantro, and yogurt until you’re ready to serve it, however.
My family loved it and we are making it again tonight. The addition of the fresh peas added a real fresh snap.
Five stars
I made these lastnight with chicken thighs and added turmeric and coriander for more spices if u like and instead of peas I used chickpeas and it was the best curry chicken I have ever made. Also I used to always make it with coconut milk but the Greek yogurt tasted better-to me. Thank u for this wonderful recipe
Yummy! Great dish for the whole family! Will make again for sure! Thank you for the delicious recipe!
can I substitute the yogurt with coconut milk?
Yes, you can get away with using coconut milk in place of the yogurt. Hope you enjoy!
First, I’d like to mention that my husband and I have never had Indian food before. I’ve heard that beef and chicken curry are spicy and delicious dishes, so I searched for a recipe for chicken curry and found this one. Made this tonight for dinner and served with mashed potatoes instead of rice. I also added fresh dill and parsley instead of cilantro because I didn’t have it on hand. Overall, I liked this curry, I think it’d taste good with rice as well. My husband and I thought there wasn’t any spice or salt, it was just bland. My father came over for dinner and he thought it was very spicy. I would definitely make this curry again but add more curry powder and/or red pepper flakes for spice.
I made your chicken curry tonight. I have recently gone on the wheat belly lifestyle, so I substituted 1 TBS cornstarch for 1 TBS arrowroot, your 2 tsp sugar for 1/4 tsp pure stevia powder, and used grape seed oil instead of veg. oil. The finished dish turned out a bit milder than I thought, so I served it with red hot pepper flakes and sriracha. My husband, the iron stomach king, loved it, as did I. Will definitely make again. THANKS!! Great recipe.
Where does corn starch come in
Let me start by saying this site has the best recipes I’ve tried, but I thought this was just ok. Not as flavorful as some of the other recipes that I’ve tried. I won’t make this one again.
Tried this tonight and my family really liked it. My husband and son said they would like it again real soon! ?
Why add cilantro to a chicken curry
Hi. Have you ever thought of adding garam masala and the curry powder together to both spice it up and to be more Indian authentic? This is how I make my Indian style chicken burgers. Please visit the inquiring chef.com site and see her recipe for the burgers, to which I also add fresh cilantro. It’s a great recipe.
This had really great flavor! The ginger made it taste really fresh. Even my toddler loved it! Thanks for the wonderful recipe. (I didn’t have the Greek yogurt on had, so I used a 1/3 cup heavy cream and let it simmer in the sauce a few minutes before returning the chicken to the pan to finish cooking. I also did not add the cilantro. It worked out well.)
Excellent. We cooked green peppers instead of the green peas and it turned out great!
This was so delicious and easy to make. I am going to use this recipe from now on. I substituted sliced carrots and halved peeled baby Yukon potatoes as I am not a fan of peas. Absolutely delicious. Thank you for sharing this recipe.
Really good. Added siracha and replaced the cornstarch by flour!
I made this curry the other night. I subbed coconut milk for yogurt (didn’t have any yogurt on hand). Also, no cilantro. It was SERIOUSLY amazing!!!!!!! Loved it so very much! It tasted very similar to a restaurant close to one of my favorites at a Vietnamese place we love. Thanks so much for the recipe!!
Funnily enough, the truly excellent chicken drumsticks recipe that you have created is way more “Indian” than this curry.
Made this for dinner tonight. I frequently cook Indian dishes and thought the spicing was a bit tame for our palettes so I pretty much increased everything. I had 1½ pounds of chicken breast meat. I used a large onion, 6 cloves of garlic, 2 tablespoons of ginger, and a total of 2 tablespoons of curry powder. Kept everything else the same. Very happy with the result, which is strongly flavored but not especially hot with spice.
Delicious!! The kids really enjoyed it. The curry has a hint of spice without being too overpowering for little ones.
Hi, I am really interested in making this, but I have about 2lbs of chicken breast, bone-in? Anyone know how I would adjust this recipe? To I adjust the ingredients? Or should I just boil the chicken, then shred and continue the recipe as written?
Hi Kendra, I would just cut the meat off the bone and proceed with the recipe as written.
just cut recipe in half
One of the best things I have ever eaten!
Excellent.
Please could you tell me what is chicken broth can i use chicken oxo or is is somethingelse.I am making this week.
Hi Jill, Yes, the oxo cubes will work 🙂
Thank you jen for reply will try tonight
Tried this out last night. Flavourful but I found the sauce didn’t thicken as much as I would have like.
Same here but i really liked the flavor, so ever since i have been browning flour with butter and adding it to the mixture as the chicken finishes. You can add little by ltte until you get the thickness you want. It is now 1 of my favorites
I also like it better without the Cilantro and yogurt
How much flour do I brown with what amount butter pls as substitution for cornstarch. And also do I need to brown flour in separate pan & then mix with butter before adding to chicken or add as needed whilst cooking? Thank you.
As a substitute for the cornstarch, I’d try 2 tablespoons of flour mixed with 2 tablespoons of butter into a roux. Rather than browning it, however, I’d add some of the liquid from the pan or even just hot water to the roux to thin it quite a bit, then mix that slowly into the simmering liquid in the pan, then let it cook and thicken for 5 to 10 minutes.
Overall I enjoyed it but to be perfectly honest, there wasn’t much flavour. It was kind of bland to me. Not only that but when I make beef curry, it’s usually pretty spicy but this one turned out very sweet, even sweeter than expected. (And this was after adding some spicier elements to the meat while it was cooking.)
What would be some suggestions for making it spicier? And I’m also curious, what exactly does the Greek yoghurt do? I added it to the recipe because it said to do so but what does it do flavour wise?
Hi Stacie, Sorry you felt it was bland. You can always add more heat in the form of cayenne pepper or a spicier curry. The yogurt is added to make the sauce creamy, and also adds a subtle tang to balance the sweetness.
Hi,
Thank you for sharing this yummy recipe. Options you could try: substitute the cornstarch with potatoes. Chicken broth is better fresh; add some bones for cooking. Also it’s good to have complementary colors in the food. Peas are awesome. I substitute them with fresh greens beans or coco beans. I add carrots for the color. Other veggies can make this recipe interesting too. Ginger and garlic should be added toward the end to keep the nutrition in these too savory spices. Sesame seeds to sprinkle, greek yogurt and parsley are a good choice at the end.
Hi! I want to make this chicken curry recipe for my husband’s family but they are all allergic to cornstarch. Is there a good substitute?? I’ve run into this issue with other similar recipes. Thanks so much! II wish I had asked sooner, I was hoping to make it tonight!!!
Thanks!!
Hi Pam, You can either leave it out (the sauce won’t be as thick) or use flour. If you use flour, combine 2 tablespoons of flour with 2 tablespoons of softened butter, then stir it in at the end little by little on low heat to thicken to your liking. Combining it with the butter will prevent those pesky lumps 🙂
Tapioca flour is a gluten-free/ cornstarch alternative. I used it in this recipe.
Yum! As good if not better than take out. I added carrots for some color. Needs a lot of salt but otherwise very tasty.
I don’t cook. At all. But I was looking for chicken curry and I found yours. Now I cook. Your chicken curry. Often. 😀 I love it. Thank you for this delicious and easy recipe.
Hi Jen, delicious! I made your with 3 1/2 chicken and multiplied all the ingredients by three. It came with wonderful flavor, however ,was soupy. Do you think I should not have put six cups of broth? Thanks, wonderful recipie!!
Hi Kathleen, It’s always a little tricky when you multiply recipes by that much. Yes, next time, try less broth.
Just not something I’d try again.
I am a man and cant cook but suddenly though of taking it up. This will be my first dish, i have the ingredients on my phone and off to the supermarket. 🙂
For some reason this recipe just didn’t taste right to me. I did not taste anything like the curry I have eaten in restaurants before. I was really hoping it would turn out tasting as good as it looked, but unfortunately it did not.
That is because restaurants will not use curry powder, which is not an suthentic ingredient.
This recipe is amazing!!! I followed it exactly, as I usually do with new recipes. And use that as a base point to what I would change next time. I would not change a thing from this recipe. If I had to explain this recipe in one word it would be Balanced. Every ingredient is in harmony with the other. Thank you so much for the wonderful recipe and this is now in our regular rotation of meals. I wish I could give this 10 stars. It’s that good.
So glad you enjoyed it, Andrew!
Can I substitute the Greek yogurt with sour cream?
Yep, definitely 🙂
Can flour be substituted for corn starch?
Hi Rowan, Sorry that won’t work for this recipe.
Hi,
I substituted flour for corn starch, and my curry turned out wonderful for me. Those are my two cents on this!
I used flour too and it is delicious!!! Plus will reheat and stay thickened where it wouldn’t with cornflour!!
Can you add potatoes instead of peas?
Hi Paris, Yes but they should be already cooked.
This was a fantastic dish! There were No leftovers. I think I even saw one of the family members lick their plate!!
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.
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.”
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 🙂
Why do they add yogurt??? Do they add it for the taste or the texture of it???
Hi Pamela, I add it for the creamy texture.
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.
look at George’s reply. This is not a denigration of the blog, but an observation on the use of authentic ingredients.
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. 🙂
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.
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.
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…
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.
Anybody who uses curry powder is not a ?REAL cook.
It’s an Indian dish! This region almost always uses it. A real cook would know that.
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.
I am Indian!
I agree. This recipe is very different from the type of chicken curry I would make. I would never use a boxed mix. I just take out my spices (powders) and my hard spices. Even the technique is very different.
Is this something you can refrigerate and have the next day
Sure!
Made this tonight! My mom and I loved it. I decided not to add sugar or salt.
Can this dish be frozen and then teheated
Hi Ginnie, Sorry, it does not freeze all that well.
What instructions do you have to use a slow-cooker for this this recipe?
Hi Fe, Sorry, this recipe won’t work in a slow cooker.
This is the best curry dish I have ever had! It was relatively easy to make too but delicious!
Can I use curry paste instead if powder?
Hi Tracy, I think the powder works best in this recipe.
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.
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
Do you have a recipe for making your own curry p powder?
Hi Lynda, Unfortunately, I don’t but I will add it to my list 🙂
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.
Can you add red lentils to this recipe? How would you incorporate?
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.
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
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!
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!
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!
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.
What would be the best substitute for the peas? 🙂 Would either carrots or red belle peppers work? Thank you!!
Hi Nicole, Either one is fine; just be sure they are cooked before you add them, like the frozen peas. Enjoy!
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.
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 😀
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!
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?
Hi Matt, I think coconut milk would be delicious in place of the Greek yogurt. Please let me know how it turns out.
Thanks so much! I will let you know how it turns out.
your recipe calls for 2 t sugar but you don’t say in the directions when to add it…???
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.
just wondering if you figure this would freeze well?
Hi Candice, Yes, I do think it would freeze well. If possible, I would add the yogurt and cilantro after defrosting.
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!
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.
Can you use chicken thighs instead, or does it have to be chicken breast?
Hi JB, Chicken thighs will work well.
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.
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.
Thanks, Susan. Glad you’re enjoying the recipes 🙂 Just corrected the recipe…thanks for catching that!
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????
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 🙂
What’s the reason not using nonfat yogurt?
Hi Fe, It needs a little richness so I prefer whole milk or low fat.
What can I substitute for the peas and corn starch?
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, can this be made with a curry paste, the kind that come in jars at the grocery stores?
Hi Mel, It depends. What type of curry paste are you referring to?
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.
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.
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!
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
Hi Ruth, It’s totally fine to just leave it out.
Can you sub sour cream for the greek yogurt? I don’t want to go to the store for 1 item.
Hi Allison, Yes, that’s fine.
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?
Hi Carol, Whole milk Greek yogurt makes a richer sauce, but lowfat will work in a pinch.
This looks amazing! If I wanted to add some cauliflower in addition to the peas, do you think I would need more liquid?
Hi Richele, Yes, you might. I’d probably increase the sauce ingredients by about 25%.
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!
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?
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, 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!
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!
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!
Do you have a recipe for peta (flat bread)? Is naan somewhat like it?
Hi Terry, I have a homemade naan recipe that is wonderful. Here’s the link: http://www.onceuponachef.com/2015/01/homemade-naan.html
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
The amount of salt in this recipe is very high. Can it be reduced significantly?
Hi Marcia, Yes, it’s fine to season to taste.
Do you think this could be made with tofu for a vegetarian version?
Hi Jen, Yes, absolutely!
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.
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
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!
Looks great!! Will this work with pork an is ginger essential??
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.
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.
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)
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.
can I substitute sour cream for the yogurt?
Yes, that would work fine.
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!
Hope they enjoy it, Shannon!
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!!
Sounds like a fun, Laverne. Thanks so much for sharing!
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.
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.
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!
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.
Hi Jenny
I really want to cook this for my hubby but would like to know how to make a decent mild curry powder to use with this recipe please can you help with this?
Hi Nikki, Here are a few recipes: http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe.html or http://allrecipes.com/recipe/46767/mild-curry-powder/
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
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!
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
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. 🙂
Just cooked this tonight for the family. Winner all round. Fabulous fresh taste with the ginger coming through. Loved it. Thanks.
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!
I am sure gonna try this!
Very easy to prepare and looks yummy…
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:)
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
Easy recipe. Next time I would use a touch more curry and salt.
I like to add a diced up granny smith apple to the curry. This recipe is wonderful.
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!
Lovely, will definitely make this again
Thanks
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!
I love this recipe. I used sour cream instead of yogurt and it lacked a little zing but was still delicious!
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
Great tip about thickening the sauce. I was wondering that exact thing! Did you add anything else when you blended it?
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.
Looks like I found dinner for tonight
This is an easy dinner. My husband and I have just discovered we love curry dishes and this was no exception.
Been wanting a reason to make homemade naan and this is it! Love Curry!
You have some really great time saving ideas. Thanks for sharing them
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!
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!
This was very good!
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!
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
Just as suspected, absolutely amazing. In this moment, my taste buds could not possibly be happier. Thank you once again!
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!
Fantastic flavor and very tender chicken!
Delicious! Just as good as the dishes I got over new year’s in Bombay.
This is one of the most flavorful chicken curry recipes I’ve tried using chicken breasts. I will definitely make this again!
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:)
Love curry! This looks so yummy!
Made this for dinner last week. It was quick and easy and a big hit with the whole family.
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.
Great recipe! came out just fine with the nonfat greek yogurt!! Thanks for sharing the recipe!!
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!
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!
What’s with no nonfat greek yogurt?? All I have in the fridge, will it ruin the dish?? Thanks!! Excited to try this tonight!
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.
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! 🙂
My fav chicken dish!! great recipe!
Delicious!!
Looks great. Can’t wait to try it.
I can’t wait to try this
Looks great. might leave out the peas.
Terrific, delicious recipe!
I just bought the ingredients for this recipe! Can’t wait to eat it!!
Love curry, this looks great
Love Curry… and this is a delicious simple recipe…. i will be making it again…thank you
Wonderful! Fast and delicious.
Delicious! Was very popular with my husband and me. Now to try it our on guests:)
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!
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????
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
The recipe looks delicious. I am eager to give it a whirl! Thanks for posting!
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)
I love a new curry recipe – this looks great!
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
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!
No exotic ingredients; great !
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!
I make my own version of chicken curry, butbwillmhave to give this one a try. Looks wondful.
We made this for dinner the same night you posted and we devoured it – delicious! Thanks so much for sharing:)
I can’t wait to try this. It looks delicious!
Thank you for the step by step instructions and pictures! Can’t wait to make it!
This is so much faster and easier than my traditional Indian recipe!
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 : )
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.
Ez recipe that is quick to fix at night. Will certainly cook again.
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
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
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!
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!
I am making this for friends this weekend. It looks perfect!
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.
I’m always looking for a new curry recipe to try. Thanks for sharing this!
This is great. I had most of the ingredients on hand as well. Will make again for sure!
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!
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.
Thank you. I love Indian food and was anxiously awaiting for a “jenn indian recipe.” Can’t wait to try.
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, The only other spice I can think of that would work is Garam Masala, which is similar to curry.
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, So sorry about that…I am working on it. Thanks for the feedback.
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.
Hi Jane, Of course, please feel free to share my recipes with your CSA.
My family does not care for Greek yogurt, so I don’t keep it around. Okay to omit?
Hi Lisa, You’ll need something to thicken the sauce. Sour cream would work well as a substitute.
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
Hi Roberta, Unfortunately this recipe won’t work well with fish because fish is just too delicate to stir-fry.
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!
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!
Yes, this helps so much. Thank you! How much potato would you use? I was thinking 1/2 lb, just a few small potatoes.
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.
Thank you, thank you, thank you!
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!
This looks great!!
Oooh. This looks really good. A definite cure for the mid-winter cooking blahs. Thanks, Jenn!
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
I find the bottled and packaged Indian products to be too salty. You can control the salt and the spices with this recipe.