With so many curry powders available, which one should I choose?

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.

Why is nonfat yogurt not recommended?

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.

I'd like to incorporate more vegetables into the curry. How should I go about it?

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.

Chicken Curry - Once Upon a Chef

Chicken Curry

By Jenn Segal

Whip up a one-skillet chicken curry, brimming with vibrant peas and rich flavors, all in just 30 minutes—a weeknight winner!

Servings: 4

Total Time: 30 Minutes

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

Per serving (4 servings)
Calories: 361
Fat: 16g
Saturated fat: 2g
Carbohydrates: 15g
Sugar: 6g
Fiber: 3g
Protein: 36g
Sodium: 830mg
Cholesterol: 93mg