Basic Chicken Curry Recipe

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)

For serving

  • Chopped fresh parsley or cilantro
  • Chopped peanuts (optional)


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  3. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
  4. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
  5. Stir in chicken until warmed through, 1-2 more minutes.
  6. Turn off the heat and stir in the Greek yogurt until just combined.
  7. 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.


  • 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.

Chicken curry recipe

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