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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Wow. I tried this because I wanted something quick to cook and although for me it was not so quickly prepared it was worth every minute because it was SO delicious! Not just your typical chicken curry, I found it original and, as I already said, really delicious. My boyfriend loved it too. He was eating spoons of the sauce right out of the pan after his plate was empty.
This was sooooo good. I’m going to put it on regular rotation for dinner. Even my husband who is kind of picky enjoyed it. I was making it for 4 people, used 2 lbs of chicken, increased the ingredients, (somewhat proportionately). I added 1/2 head of cauliflower florets and cooked for 10 additional minutes. Served over basmati rice, it was very hearty.
After loosing my way with a curry recipe my husband used to make at University and wanting some bolder flavours, I found yours!
I now use it a guide for a curry we love. (I need a mild curry myself)
Once the onions are translucent, I add a diced golden delicious apple, omit the yogurt and add a heaping tbsp of raspberry jam at the very end.
Probably sounds quite strange to most but it truly is very good! We have made these sweeter curries for myself and our kids for years. My husband & kids can now handle the heat of ‘normal’ but not for me. I use 1.5 tsp mild and 1.5 tsp of medium curry powder.
We always used to let the kids scoop their curry & rice with corn tortilla chips (no silverware) Always such a huge treat for kids and I’m looking forward to my dinner!! 🤣
I’m allergic to lactose, can I use coconut milk (full fat) instead of yogurt? Thanks!
Hi T, I think you could get away with full-fat coconut milk. You could also try a dairy-free yogurt. Please LMK how it turns out!
I don’t think I understand what you mean by cutting the chicken into 1/4” slices-seems really tiny………can you explain how to prepare the chicken in a different way? Everyone else seems to get it so I’m sure it’s me not you……
Hi Sarah, I’m not quite sure how else to explain it, but basically you’re looking to get the chicken into thin slices. (It may be helpful to take a peek at some of the step-by-step pics to get a visual of the cut chicken. Please LMK if I can help in any other way and hope you enjoy the dish!
Sarah I was also a bit confused but what I think Jenn means is the slices are 1/4″ THICK. This is achieved by slicing the breast lengthwise like she has mentioned in the recipe. From the picture, after you cut on the diagonal , the actual size of the chicken pieces is greater than 1/4″.
Jenn I would be grateful if you could confirm my understanding. Thanks so much. This is a delicious curry!! Making it again tonight!! YUM.
Hi Anne, what you’ve described is accurate (and glad you like it)! 🙂
Aroma was delightful! This was my first time making a curry and using fresh ginger. I don’t know where I went wrong but the result was a not-so-thick gingery brown sauce. I was also concerned about the chicken getting thoroughly cooked, especially while eating and the peas were still a tad hard.
I will try again cutting back on the ginger and increasing the cornstarch, yogurt, and cooking time. Thank you!
This was the first recipe I made from Jenn. It was simple, easy and very flavorful. Perfect for a week night dinner. It is on my regular rotation of week night meals.
I love this recipe! It’s super fast to make and is an easy win for the entire family. Thank you, Jenn for creating such amazing recipes!
This is one of our favorite go to dinners. It is so simple but so delicious. Thank you for the amazing recipes. You never disappoint, Jen!
While this was a challenge, it paid off, excellent mild curry flavours, creamy and bright taste. The peas add a wonderful colour and it flavours the rice wonderfully. Cauliflower is an easy addition to this. I’ve done this several times now and it’s always a hit. It also photographs well.
Excellent curry recipe. I have tried with both plain yogurt and Greek yogurt. It tastes best with Greek yogurt in my opinion.
I recently made this recipe and my husband and I loved it. I will definitely be making it again.
I literally make this every week. My family loves it, and it’s easy enough for a weeknight dinner. I make it as written, and serve with jasmine rice, steamed broccoli, and naan. Such great flavor!
I have made this dish many times and really like it. It’s easy and full of flavor. Once, I was in a hurry and used cut up Costco rotisserie chicken, and it was still good!
My dad is the curry king and when I moved out, I asked him to send me his best curry recipe to make for myself and this is the one he sent! I always add a little extra curry powder, I find the recipe as it is a little mild. Delicious, thank you!
My go-to chicken curry recipe for weeknights. Plus: it freezes very well. Since the peas in the recipe are already frozen and cannot be refrozen, I usually prepare the chicken without adding the peas and omitting the yogurt and I freeze it. Only when I reheat the chicken in a pan, I add the peas and at the end the yogurt.
This recipe is another one of my go-to’s with Jenn! It’s so fast and easy to whip up but feels like comfort food in a bowl. I always leave out the peas because I’m not a fan and its always amazing. Thanks for another splendid recipe!
This dish was so delicious and a great mix up in our regular dinner line up. It took the time promised and that was key in our house! Definitely will make again! The peas were a great touch
Really good recipe and easily made. I added a can of diced mango with the peas because that’s what we usually order at the local Thai restaurant. Served along side/over rice. I will be making this recipe again.
I’d like to explore this recipe with different curry powders. Any suggestions?
Glad you enjoyed it! I actually always use traditional curry powder like this, but if you like heat, I think a spicier curry powder would be nice. 🙂
Made this again last night. So yummy and delicious. Everyone in my family loves it and it comes together quickly. A great weekday recipe. The tikka masala recipe is another great recipe too. If you haven’t tried either…they are a must.
This is an easy, quick and delicious dish. I made it first on Election Day, and have made it several times since then. It doesn’t require any exotic ingredients, and this method of cooking the chicken breasts is ideal for keeping them tender and juicy. It has become a favorite of ours.
This was the easiest curry Ive made. I did tweak a few things: I used closer to 2 T curry rather than 2 tsp. and used a can of full fat creamy coconut milk in place of 1 cup of broth. I think this solves and of the “bland” issues some had. Loved by all…..kids to grandmas.
I love Jenn’s recipes! I loved this recipe, too! However, I found it to be a bit watered down. I added about 1/2 cup yogurt (an additional 1/4 cup) and it seemed to help. Also, I like spice, so I dipped by chicken in Sriracha at the table side. I am not anywhere close to a chef, so please take my advice with a (proverbial) grain of salt. I will make this again, but I will modify with extra corn starch, yogurt and curry powder. ❤️
I LOVE this recipe! I used it for left over fried cajun turkey that my husband fried for Thanksgiving. It is SOO GOOD! This is a keeper in my book!
I was searching your site for leftover Thanksgiving turkey recipes and this curry came up. I am wondering if it can actually be made with leftover turkey breast meat. If so, would you recommend cubing and tossing it in near the end, or something else? Thank you for the always-dependable quick and tasty recipes!
Sure, I think that will work. And yes, I’d add it near the end as the meat will already be cooked. Hope you enjoy!
First recipe I didn’t absolutely love on your site. Kind of bland….like others mentioned, perhaps some cumin would have made it better. I guess since I love all the 100 other recipes I’ve tried on your site, 1 mishap for me is not too bad!
Hi Jenn!
Just want to say thank you for another fabulous recipe! I made this before and I am so happy I did again… yummy and easy 😊.
Delicious, healthy, easy! What more could I want from a weeknight meal?
You have so many delicious recipes, so thank you for sharing them! I also really appreciate your blog style, allowing us to see visuals, and get suggestions for pairings. I have a question, when you have a moment. We’re trying to eat more greens – so do you think it would work to add baby spinach into the recipe, when the chicken goes back in? Or do you think it would it totally throw off the “sauce”? Thank you again!
So glad you like the recipes, Sarah! I do think you could get away with adding spinach here and when you’ve suggested adding it makes sense as it just needs a few minutes to cook down. Please LMK how it turns out with spinach!
It was a straight forward recipe and came out very tasty. Even our adult daughter who doesn’t like peas enjoyed it a lot!
This came out great, I made it exactly as directed and with basmati rice and the curry roasted carrots. This is the 4th recipe I’ve made of Jenn’s and every single one has been awesome. I’m definitely a devotee now!
This was so easy and so good!
I made this tonight and it was delicious! Quick and easy and full of flavor!
Hi from Canada – I was referred to your website by a friend and tried this curry chicken today to drop off for dinner tonight to a new mom and dad. It’s fabulous!! So easy, your instructions are very helpful, and the photographs are a great added touch. I’m so excited to try many more of your recipes. Thank you!
Hi Jenn! Thanks so much for sharing your curry recipe with us. I don’t mean any disrespect to you as a cook (in fact I think you’re actually fantastic!) but I’m afraid to say that this recipe is not authentic and does not reflect the rich and complex flavor profiles of Indian cuisine. If you’re interested in learning how to make an authentic chicken curry, YouTube has some fantastic videos with instructions and tips provided at every step of the multi-stage cooking process. BharatzKitchen-HINDI is probably my favorite YouTube channel for all kinds of Indian recipes! You’ll probably notice while watching these videos, that none of these cooks use “curry powder” – it’s an anomaly in India! Curry is not a flavor by itself but rather a type of dish. There are hundreds of types of chicken curries in India and they all taste so different! I hope my comment doesn’t hurt your feelings. My intention is to be helpful in your culinary journey across India! 🙂
It doesn’t hurt my feelings at all – I appreciate the honest feedback!
I made it, and thought it was great….tasting. Don’t really care if it’s authentic.
Linda
Hi Rebecca.
I Totally agree with your comments regarding curry powder. It’s a shite ingredient and should be thrown in the bin. Plus anything made with curry powder is going to toast like super noodles.
I am however struggling with your recommendation on the BharatzKitchen-HINDI YouTube channel as none of the videos appear to be in English, and neither are the instructions. My Hindi is rubbish so just wondered if you had any other you tube channel suggestions? As the food looks amazing.
Stu x
I would agree if it were going to be an Indian meal. However, if you’re trying to get dinner on the table and NOT being ethnically authentic, it’s a great, fast, tasty, go-to recipe! In this age of ghost restaurants and food delivery, it’s really nice to have recipes like this in your back pocket.
Well, I for one am glad this recipe is posted, because it is exactly what I was looking for!
So thank you for posting, not everything has to be “authentic” and I read the title for what it was. Curry flavored chicken…which is what I love!
Wow. You rated this poorly purely because you disagree with the ingredients and NOT because you made it. NOT COOL.
Nothing in the recipe or the instructions claim that this is an Indian recipe, only that it’s fast and easy. So many cultures incorporate curry into their cuisines (Indian, Thai, Burmese, Japanese…), so I think it’s odd that we’re assuming that this is meant to be authentic to Indian or any other culture.
Anyway, I made this, it’s not my favorite of Jenn’s recipes (it’s a little bland), but I make some version of this all the time. I frequently work 16 hour days, and time is valuable. Recipes like this help me hone my dinner-in-a-hurry game. Thanks for the recipe, Jenn!
Rebecca – I am a Desi person. While Jen is being open minded to your feedback, Nowhere in this recipe is she claiming that this is an Indian dish, let alone an authentic Indian Dish. Chicken Curry does not automatically mean Indian. Chicken Curries are made in all different cultures , not just Indian. She is creating her own version of these recipes and there is nothing wrong with that. This is her website, her recipes, she can do whatever she wants- she is not hurting anyone.
Just made this for my family and I. Total hit and couldn’t be easier to make. Thanks for the awesome recipe Jenn!
Absolutely delicious! The only substitute i made was I used sour cream rather than yogurt only because I didn’t have any but it was the first curry dish I’ve ever tried in all my 58 years and it was fabulous. I should have done this a long time ago!
I have made this recipe a few times and I absolutely love it! Wonderful recipe!
Hi Jenn, do you think this recipe would work with leftover lamb from Easter?
Sure (but if it’s already cooked, you’ll just need to heat it up). Hope you enjoy!
This dish is permanently in our rotation. It is absolutely delicious! I have now made it three times and my family loves it and looks forward to it! (In fact the other night when my son asked what I was making for dinner, I got a fist pump and a “YES!”) The only change I make is I substitute edamame for peas since my boys don’t like peas. Thank you!
Made this today, followed the recipe to the letter and the result was absolutely delicious. I did forget to add the yogurt though, but put it some sour cream after it was on the table. Still delicious.
We made this last night and too thought it was missing something. Just seemed very bland and not very flavorful. May try adding the cumin to the leftovers suggested by another. Will keep trying others!
I am hoping to make this for my family and I am just wondering how many people it serves?
Hi Sarah, It serves 4. Enjoy!
I have made this several times and our family loves it! I am a bit of a wimp with spice and add a diced golden delicious apple and a tablespoon of raspberry jam. I still get the spice but the other flavours kerp the heat down. Fun fact: we got our kids eating a curry much like this by about 24 months. Curry night was a no cutlery night and they were allowed to scoop with corn chips.
🙂
This recipe went together very quickly and was yummy, my husband called it a “saver.” The only thing I changed was using chicken thighs. I have had mixed success with chicken breast – it sometimes comes out dry. I cut the thigh meat off the bone and into thin slices. With the rice, it was filling and delicious. Sorry no picture, gone before I thought about it.
This wasn’t very flavorful. This won’t make the rotation.
Wasn’t impressed with this receipe. It was too watery and quite bland.
I have added a bit of cumin in the leftovers and that gave it more of a punch.
I have loved every receipe of yours in the past.
Love your site. Thanks
Very family friendly…my son who is picky about chicken with sauce loved this! And my husband said the chicken was tender (unlike other curry recipes where the chicken ends up dry). Follow the recipe and you’ll satisfy your whole family 🙂
Hi Jenn, Could you use sour cream to replace the yogurt? I’ve made this a few times and it’s delicious but buying a tub of greek yogurt for such a small amount can get expensive.
Thanks!
Sure! Hope you enjoy. 🙂
You can buy a single serving container of Greek yogurt instead of a big tub.
This was very good! I was expecting a little more kick so I squeezed lime over our finished plates. I will definitely make this one again. Your recommendation to serve with the curried carrots was spot on.
This was a good but a little plain. It’s definitely a warm comforting meal and I could see how it would be good for families with kids. I didn’t include sugar and I added spinach at the end for extra greens.