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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Fast and great
I added Cauliflower
Can this be frozen then reheated?
Unfortunately, Terry, I don’t think this will freeze very well – sorry!
Sauce comes out too watery. Ruined the entire dinner. Needs potatoes or more starch. It was too late to save once I realized this. Terrible recipe.
adding a tablespoon of additional cornstarch would have fixed the issue that you experienced. I used flour instead of cornstarch and milk instead of chicken broth as I had no cornstarch and no chicken broth. sometimes a substation is necessary easier than running off to the store.
Can I use curry paste instead of powder?
Hi Kim, I’d recommend sticking with curry powder; I think it works best in this recipe.
We found this tasted oddly bland for curry until I added some cumin. That seemed to be the missing spice, but I also added a small squeeze of lime to add a sense of freshness, and chopped in a fresh Thai chili pepper because we like our curry hot. I think I’ll try adding a bit of tumeric next time too, to try to dial in the flavor a bit more.
We’re on a post-holiday season Weight Watchers routine right now and unlike some other curries, this recipe makes a flavourful low-point dinner that works well under their plan. I cut the sugar by half, reduced the amount of chicken and added some cauliflower for crunch and red bell pepper strips for color. The recipe as published provided a good base for experimentation.
Made this dish for my kids, and they can be pretty picky eaters. They loved it! I didn’t even have any leftovers for lunch the next day. Didn’t have any fresh ginger, so I used powdered. Still turned out delicious, but I’m sure fresh ginger would have made it better. I’ll make sure to have some on hand next time.
This is a solid recipe. I think it just needs a little something more like coconut milk.
Love all your recipes! Made this last night and came out great. Thank you for adding a new chicken dish to our lineup. I did not use the yogurt but was still delicious
I made this tonight. I added a little cinnamon and a bay leaf and more Greek yogourt than in the recipe and it was delicious! My family loved it!
I made this today. I had to substitute a few things a cream cheese instead of Greek yogurt and bouillon in warm water for chicken broth. I did add a little more cornstarch to thicken. Mine is lighter in color. We loved it though the taste was just wonderful. I didn’t know when to add the sugar and almost didn’t until I saw that it was mentioned below the pics. Thank you for sharing. It was nice to cook something without having to go to store on a snowy day
Could you cook this in a slow cooker?
Hi Elyse, Unfortunately, I don’t think you’d get great results with a slow cooker here – sorry!
I want to make this next week. Looks very good. I have a jar of chopped ginger in my fridge. Is it okay to use that instead of fresh? If so, how much? Thanks!
That’s fine, Carol – I’d use the same amount. Hope you enjoy it!
Made it tonight. Really nice flavors. Not too much curry, not too much ginger – just right. Thank you!
Well..my first curry!! A 62 year old, serious foodie and restaurant owner !! It was awesome! Ive wanted to make it for years, but hubby had dug in his heels. His verdict..that was delicious..make it any time!!! I did substitute coconut milk for the yogurt..and not a big pea lover ..added a few carrot slices and half a Portobello mushroom and half a chopped tomato..only because they were sitting there..lol. but that’s what good cooking is about..take a solid recipe and put your twist on it. I made my own curry powder
..and had to add a bit more to the dish..maybe that recipe needs tweaking too.. Will be going to this site for lots more ideas!!! Thank You!!!!
Sounds great! Usually adding a green apple (diced) rounds it out for me. Thank you.
I love curry and really loved this dish. Usually I add coconut milk to mine but I loved the pea/yogurt. I did sub chicken thighs because it’s what I had.
It’s not overwhelming and if it’s your first time making curry-try this out!
Lots of ingredient prep to this one, but the result was a massive hit with the fam. Chop and peel well ahead to make this go faster. We tripled the recipe for our family of seven because I had a 3.5 pound package of chicken, and everyone has loved having leftovers available for a couple of days. I paired this with the DeMarle recipe for Coconut Rice, to celebratory ovations.
I love curry dishes, but this one did not meet my expectations. Thought it was just okay and don’t plan on making it again. Have enjoyed many of your recipes just not this one.
Sorry you didn’t enjoy it, Diane!
Absolutely delicious! A huge hit with my whole family (husband, 12, 11, 9, and 5 year old children). Will definitely make again. Thanks!
Delicious came out great *****
This recipe was great! I forgot the Greek yogurt BC I was on the phone with my sister 🙄 but it was just fine without it. The sweetness of the peas really helped balance the dish. I added a little more curry powder and ginger for more flavor. Didn’t even need the rice! This will be a new go-to during-the-week recipe!
Can I cook in or transfer to a large Dutch oven?
Sure, Nancy – either way is fine.
Was delicious! I put in garbanzo beans instead of chicken. Makes a great vegetarian dish that is easy!
Did you sauté the chickpeas first or just add them?
This recipe was super easy to follow and came out exactly as promised. Absolutely delicious – all in family loved and asked for seconds! The only change I made was added cauliflower. Thanks for another delicious meal.
Absolutely Delicious! Super easy to make – wanted to add a new recipe to my weekly recipe list for new years. This one is here to stay in my kitchen.
It was a simple and delicious dish. I mostly taste the curry of course, but very well balanced by the ginger and cilantro more than anything. Perfect texture and juiciness for the chicken. Usually Indian food is too spicy/strong, but this one was the perfect flavor without overdoing it. Next I want to try a Jamaican curry dish.
I’ve made this dish about 5 times and it’s delicious and easy. If you have time to grill the chicken until slightly pink and then finish it off in the sauce, it’s extra special. Otherwise, just follow the recipe!
Already this is winner winner chicken dinner and I’ve only reached the stage of adding the chicken back in
Used creamo (all I had) and monsoon coast brand mogul curry
Will cool and cook off with broccoli, cauliflower and/ or peas tomorrow
Can’t wait
It’s a super chicken curry. I added some mushrooms too, but it is excellent as is. 5 stars.
I normally don’t venture outside my normal meal routine but I had an urge for curry chicken and came across this recipe. I tried it and it turned out well. I had to improvise a bit using some powdered version of the spices. Bet it would have turned out even better with fresh ingredients. Thank you!
I WANT TO TRY THIS, BUT I CAN’T PRINT FROM THIS SITE. ANY IDEAS?
Hi Jerry, Are you clicking on the “print” tab?
1st time ever cooking with curry, like wow, this dish was absolutely awesome. Followed the directions to a T, and it came out super. Thank you.
Will definitely be reviewing your other dishes to broaden the menu. 🙂
Just made this last week. Quite delicious and not complicated. I loved the addition of the peas for brightness and flavor. I served it with rice and topped with Major Grey’s Chutney and chopped peanuts. Needless to say, my husband had seconds!
Thanks for another wonderful recipe.
Thanks for the chutney suggestion. That with a splash of lime juice made this a great dinner
This is a very flavorful recipe! If you like curry you will love this easy recipe. My family enjoyed it very much. I will definitely be making it again!! Thanks for another easy and delicious recipe.
This was DELICIOUS and will most certainly make again. I made no changes to the recipe and was very pleased with how quick and easy this was to make.
Hi Jenn, planning a gathering for 20, and will be using your wonderful recipes. Could this be made ahead in the morning and reheated without making anyone ill?!
Thanks, Maxine
Yes, Maxine, that would be fine. Just refrigerate it until you’re ready to reheat and serve. Hope everyone enjoys!
How many cups is one serving?
Hi Yonne, I would estimate that each serving is approximately 1 cup if not a touch more.
Absolutely amazing recipe. I am a student with no idea how to cook and following this recipe made me a dish that tasted better than most of the Indian restaurants I’ve been to in Montreal.
I added a few bay leaves and paprika because I thought it would work well and left out the peas because their texture ruins everything and I couldn’t be more happy.
Thanks for this lovely recipe.
Loved this recipe. First time I ever made curry. It is a keeper. I used sour cream instead of the yogurt, because that is what I had, and came out great.
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