30-Minute Chicken Curry

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

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In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt.

You can have it on the table in 30 minutes — or in the time it takes to make some basmati rice — and the cooking method ensures that the chicken comes out reliably tender every time. The taste and spice level of this dish will vary a bit depending on the type of curry powder you use.

What you’ll need to make chicken curry

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.

how to make chicken curry

Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots.

how to make chicken curry

how to make chicken curry

Transfer the partially cooked chicken to a clean bowl, then add the onions to the pan and cook until soft and translucent.

how to make chicken curry

Add the ginger, garlic, and more curry powder and sauté until fragrant.

how to make chicken curry

Add the chicken stock and cornstarch to the vegetables.

how to make chicken curry

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.

how to make chicken curry

Add the Greek yogurt and fresh chopped cilantro.

how to make chicken curry

Stir until combined.

how to make chicken curry

Serve over basmati rice and enjoy.

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Chicken Curry

By Jennifer Segal, inspired by Cooks Illustrated

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Ingredients

  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 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)
  • 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
  2. Heat 1-1/2 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.
  3. Add the remaining 1-1/2 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 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
  4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  5. 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.

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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

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