This chicken curry recipe is an easy, one-pan recipe that’s ready in just 15 minutes. Beautiful and bursting with flavor, it’s perfect for a busy weeknight dinner!
I’m thankful to have my monthly girl’s group dinner on Wednesday at least. It’ll be a needed break from the work-work-work grind I’m looking at for all the other hours of the days.
How to make this Chicken Curry recipe
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 14.5 oz. can diced fire-roasted tomatoes, drained
- 1/3 cup low-sodium chicken broth (see notes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
- 1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
- 3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
- Chopped fresh parsley or cilantro
- Chopped peanuts (optional)
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
If you have raw chicken breasts you want to use for this recipe, here’s what to do: Chop the chicken into 1/2 inch cubes. Season lightly with salt and pepper.
Add the chicken to the pan after the onion and garlic has softened (after step #2 in the instructions) and cook, stirring occasionally until it’s completely cooked through. It should take about 7-8 minutes. Then proceed with the rest of the recipe.
Update: Some readers have had an issue with curdling, so I’ve tweaked the recipe to help prevent that. I recently made this substituting low-sodium chicken broth for the milk.
I previously had in this chicken curry recipe, and it worked great. I also revised the recipe so the Greek yogurt gets stirred in at the very end, which should also help prevent curdling.
SERVING IDEAS FOR THIS CHICKEN CURRY RECIPE:
- I usually serve this with my steamed brown rice mixed with 1/2 cup golden raisins, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (for 4 servings). It all just works really well together. 👌
- White rice or basmati rice would work well, too.
- I even think curry goes great with potatoes. You could add some roasted potatoes on the side or serve this over fluffy baked potatoes. (I’m a serious cheater and I always make microwaved baked potatoes.)
- The fresh chopped parsley or cilantro on top of the curry chicken is key, too. Gives a hit of freshness and brightness.
- I also like sprinkling on some chopped peanuts when serving this up. They give it a good crunch and add some richness too.
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