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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Comments
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Amazing!! My very picky 7 and 9 yr olds loved this dish. It turned out way better than expected specially since this was my first time making curry!
There were no quantities in the recipe I used so guessed. Also no mention of sugar. Luckily I read that in the comments. Otherwise good recipe.
Hi Belinda, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Happy to hear, though, that you got a good result guessing about ingredient amounts!! 🙂
This recipe made my husband a fan of curry! Previously, I could only enjoy at restaurants as he was adamant he didn’t like curry. I kept telling him there were many different kinds that he should try this one, lovely, mild and creamy. It worked………thank you Jenn!
My 4 year old and 9 year old absolutely loved this! We all agree it will become a regular dinner! I added a can of drained and rinsed chickpeas, and chopped a carrot to use because I didn’t have any peas. I actually think it would be delicious as a vegetarian dish using the chickpeas, carrots and maybe squash.
Oh my goodness–made this last night–so good!
And I was very excited that mine turned out looking like the beautiful pics above 🙂
This one’s a keeper–thank you for sharing!
Sorry that’s a no from us. Bland and flavourless, even though I was generous with the flavour elements.
Thanks Rebecca! I will try YouTube for help. I doubled up on the ingredients (used LOTS of curry powder) and it still came out bland for me… Agreed, Jen is an excellent chef. I’ve made many of her dishes and they all came out very good, except for this one.
Which curry powder do you use?
Hi Abraham, I use this one by McCormick. Hope you enjoy the chicken!
It is one of the best meals I’ve eaten in my life.
I really like your site and every recipe of yours I tried, I thought was really good. This curry is no exception. It was fairly quick and easy to make and yummy. I don’t usually stray from a written recipe, but I did add a few more Indian spices, like cumin, cardamom and some garam masala, just because I really love those flavors in a curry. I also forgot to add the greek yogurt at the end, but it didn’t matter – it was still delicious. I served my curry over cauliflower rice and it was delicious. Thank you for sharing all of your wonderful recipes!
What can I use instead of greek yogurt as I need a non dairy option?
Hi Sharon, you could use a non-dairy yogurt (that would give you a similar consistency). Nut milk will also work and, if you want the finished dish to be a little thicker, just simmer it for a little longer. Hope you enjoy!
I made this chicken curry a few times. My husband and I usually love the hot & spicy Indian (or Thai) curries more; nevertheless, this is great comfort food and one of our keepers.
Someone asked about freezing this for later and I found a way to do it with a similar recipe. Here’s what I did: After thawing it, I separated the chicken from the sauce, put the sauce in a pan, brought to simmer, and re-thicken it with some heavy cream (or in this case, yogurt) and diluted cornstarch until I got the right consistency. Then I “revived” the flavors by simply re-adding some of the seasonings (salt, pepper, garlic, curry, etc.), then added the chicken at the end, cooked for 1-2 minutes, until hot. Et voilà! Dish came out just as good as the first time.
The dish was good, but I found the sauce to taste too much like a gravy, which I do not like. I did not have cornstarch so I added two tablespoons of flour when I was frying onions/garlic/ginger. Does cornstarch give the sauce a different texture?
Hi Olga, It does give it a silkier, less gravy-like texture.
Thanks, Jenn! I will try it with cornstarch next time
Tried it! Loved it! Thank you!