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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Jenn,
Thank you so much for this simple yet delicious recipe. My kids are normally very fussy but they loved it too.
I did tweak it a little. I forgot to buy yogurt so I used coconut milk instead. Also, I fried the onion with some Cayenne pepper to heat it up a bit. Was a great success!
Thanks.
I’ll cook it this evening again. The first time I tried it was a success. I love spices and indian recipes. Thanks for the idea. Italy
Made this for dinner tonight. Slathered yogurt all over the chicken and let it sit in the fridge for a few hours before cooking. This recipe is far and away one of the best things I’ve made in awhile, amd its the best homemade curry I’ve had. The peas were the perfect addition to the dish. I could not stop eating it. The (small portion of) leftovers will be my lunch tomorrow, or maybe even breakfast. I love your blog and I LOVE your recipes. Your website is great too, very easy to navigate and use. Thanks!
Looks great!! Will this work with pork an is ginger essential??
Hi Jade, Yes, pork will work well. I do think the ginger adds a lot of flavor but it will still be good without it.
Googled curry my husband had a craving and the Indian resturants near me are good yet too expensive with small portions.
This recipe is OMG good. I do advise doing all the chopping in advance or having help. It is worth the effort. I used big skinless chicken breasts that I had marinated in yogurt. Made the house smell great with the onions garlic and ginger and curry. Husband had two servings! Thanks, seriously.
Hello!
I made this Curry for my family and me and it was absolute best. Kids loved it, wife loved it, i l felt inlove with it.. The question is i really want to do fish curry with similar taste (with panga). Can i do exactly the same or is there any other spices, procedures,…? Ty for your time!
Marko (Slovenia)
Hi Marko, So glad you and your family enjoyed! I do think it would work with fish; you’ll just have to be a bit more careful when cooking it so that it doesn’t fall apart. Please come back and let me know how it turns out.
can I substitute sour cream for the yogurt?
Yes, that would work fine.
I actually make TWO of your recipes today! This was wonderful. I omitted the peas, and added some red bell pepper halfway between the onions and the garlic. It was so delicious, simple and easy.
Earlier in the day I made your beef stew for tomorrow night. It’s a great recipe that I’ve made many times. Yeah, it’s a bit labor intensive. But that is unavoidable with greatness in beef stew!
I went into zen mode for the searing part! Tomorrow I will add the carrots and potatoes and reheat in the oven for an hour or so. I’m making it for my very athletic twin teenage nephews who don’t get much home cooking. They are so excited!
Thanks!
Hope they enjoy it, Shannon!
I tripled the recipe for a dinner party for eight! Guests dished up their rice, then the curry topping. Then, we passed bowls full of: crisp chopped bacon, chopped green onions, raisins, chutney, chopped peanuts, coconut, and chopped bananas. What fun it was for everyone to discuss their favorite toppings and why! We served gewurtztraminer (white) wine and offered non-alcoholic Arnie Palmers (Trader Joe’s). Big successful party – thanks, Jenn!!
Sounds like a fun, Laverne. Thanks so much for sharing!
Wonderful recipe which I found really great to follow, not being a ‘great’ cook — and it is extremely adaptable as one can see from others’ comments. Thank you so much for putting it online.