Chicken Curry

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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.

how to make chicken curry

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

how to make chicken curry

how to make chicken curry

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

how to make chicken curry

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

how to make chicken curry

Add the chicken stock and cornstarch to the vegetables.

how to make chicken curry

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.

how to make chicken curry

Add the Greek yogurt and fresh chopped cilantro.

how to make chicken curry

Stir until combined.

how to make chicken curry

Serve over basmati rice and enjoy.

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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!

Servings: 4
Total Time: 30 Minutes


  • 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


  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.

Pair with

Nutrition Information

Powered by Edamam

  • 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, 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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Reviews & Comments

  • I don’t like curry, but like the simple chicken recipe. Do you have any suggestions.

    • — Betty on October 15, 2021
    • Reply
    • 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.

      • — Jenn on October 15, 2021
      • Reply
  • 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.

    • — Karen on October 14, 2021
    • Reply
  • 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.

    • — Miriam on September 22, 2021
    • Reply
  • 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.)

    • — Renee on August 26, 2021
    • Reply
  • 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.

    • — Kelly on August 17, 2021
    • Reply
  • 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.

    • — Susan on August 6, 2021
    • Reply

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