Chicken Curry
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Whip up a one-skillet chicken curry, brimming with vibrant peas and rich flavors, all in just 30 minutes—a weeknight winner!
If you’re anything like me, you’re always on the hunt for new recipes to spice up weeknight family dinners. Well, I’ve got just the dish for you to try: chicken curry in a hurry. Start with thinly sliced chicken breasts, give them a quick sauté, then as they simmer in a rich curry sauce, toss in some frozen peas for a pop of color and wholesome goodness. The best part? This one-skillet dish is ready in about 30 minutes, making it perfect for those nights when you have to hit the kitchen running.
Keep in mind, the flavor and spice profile of the finished dish will vary depending on the brand of curry powder you select. I use McCormick curry powder, which is readily available in most supermarkets and produces a mild, kid-friendly curry. Opt for your preferred curry powder and pair the dish with fluffy basmati rice or naan for a meal that’s sure to become a weeknight family favorite.
Table of Contents
What You’ll Need To Make Chicken Curry
- Boneless, Skinless Chicken Breasts: A lean protein option that absorbs the curry flavors well.
- Curry Powder: A complex blend of spices including turmeric, cumin, coriander, and others that gives the curry its distinctive warm, aromatic flavor.
- Onion, Garlic, Ginger: This trio adds depth and forms the foundational flavor of the curry.
- Chicken Broth: Forms the savory base of the curry sauce.
- Cornstarch: Used to thicken the sauce.
- Frozen Peas: Add color, texture, and sweetness to the dish, offering a nice contrast to the savory and spicy elements of the curry.
- Plain Greek Yogurt: Adds creaminess and a slight tang to the curry sauce, balancing the spices and enriching the texture.
- Cilantro: Brings a fresh flavor that complements the rich and spicy notes of the curry beautifully.
- Jump to the printable recipe for precise measurements
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 with basmati rice and/or naan.
Frequently Asked Questions
Curry powder is a blend of various spices, and each brand has a unique combination with different flavor profiles and levels of heat. For a family-friendly option that’s not too spicy, McCormick is a reliable choice readily available in many supermarkets.
While nonfat yogurt can technically be used, a yogurt with at least 2% fat content is preferable as it adds richness and depth to the sauce. If you’re ever in a pinch and out of yogurt, sour cream can be a great substitute, ensuring the curry maintains its creamy texture and taste.
Absolutely! Just ensure any additional vegetables are pre-cooked before they’re added with the peas. If you’re substantially increasing the veggies, consider also increasing the sauce by about 25% to keep the dish balanced.
Video Tutorial
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Chicken Curry
Whip up a one-skillet chicken curry, brimming with vibrant peas and rich flavors, all in just 30 minutes—a weeknight winner!
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 (see note)
- 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
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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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: https://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!