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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I like to use sesame oil, which is readily available at Middle Eastern groceries.
I also add a heaping teaspoon of powdered turmeric as a flavor enhancer.
My favorite brand of yellow curry is Shah’s Deer, also available at Arab or Persian grocers.
I use ~3 tablespoons for this recipe, which is just about hot enough for me.
Remember, you can add more, but can never take it out. 🙂
Fort the amount of liquid involved, I bump the quantity of chicken to 3 lb.
Works great, especially with thickening the sauce.
I like to freeze the leftovers in 12oz plastic bag flat packs.
If all the fat is removed, they will last almost indefinitely.
A year later, you can defrost the flat pack (~ 1″ thick) under hot water, reheat in a microwave oven ,and have dinner in ~ 3 minutes.
Works for me. 🙂
After reading the comments, I cut the water back by 1/2 cup, swapped in 1/2 tsp hot curry powder for some of the plain, and added a bit more salt, and it was pretty good! I also put in more peas to make it more of a one-pot meal (with rice). Will make it again.
Made it, but didn’t enjoy it. There are much better curry recipes out there.
This was AMAZING!!! Delicious and easy. My family loved it, thank you so much.
I made this and it did not turn out as well. followed to a t…all fresh organic .NO FLAVOR but my house smells great. I see a few others had the same answer What did I do wrong? my husband has been asking for this dish and I’m sorry I had to disappoint him . we cooked together so he saw all the great fragrances and smells as we married the ingredients. like I said what did I do wrong?
Hi Michele, I’m sorry you found this to be lacking in flavor! With the curry and aromatics (onion, garlic and ginger), I’m surprised that the favor fell flat for you. Did you by any chance cut back on the salt?
That’s interesting that you found it to have no flavor as I thought just the opposite – we thought it was packed with flavor! I used McCormick’s curry powder (as Jenn mentioned in the intro) and couldn’t have been happier with the way it came out! My kids were lurking around the kitchen while I made it and seriously devoured it. Initially, I thought we’d have leftovers that I could enjoy the next day for lunch, but that was not to be! This will definitely go on our list of family favorites – thanks for another successful, easy dinner, Jenn!
Not a fan. Followed the recipe exactly. Sadly, this was lacking full flavor. Rather bland. Wonder if the freshly purchased curry powder was inferior to make the difference. I call every element quite nice.
It’s pretty bland as written.
Old curry can and usually is flat.Be sure of your measurements and use curry that has not exceeded the expiration date.Remember garbage in = garbage out. We find this recipe delicious.
Hi Jenn, I plan on making this recipe but I am interested in freezing it before hand. Can this freeze well for two weeks or so?
Hi Sarah, I don’t think this is the best candidate for freezing — sorry! I have a section of freezer-friendly recipes if you’d like to look at other options.
made this for dinner tonight, my whole family loved it, immediately put this in my personal cookbook. very easy to make,minimal ingredients, always have all the spices, everything about this recipe is fantastic
Jenn, this chicken curry is excellent as were your chicken verde enchiladas and your chicken tikka. I found you when searching for a butterscotch pecan scone recipe as I spend way too much time visiting The Salamander Market in Middleburg just to purchase a scone. I have bought the butterscotch chips and the whipping cream but have yet to make them. I also now have empanada pastry rounds in our freezer.
Yours was the third recipe for chicken enchiladas I tried. Yours is the keeper.
I am thrilled to finally have absolutely delicious and easy recipes for foods that we in the past enjoyed only when eating at ethnic restaurants.
I have purchased each of your cookbooks and I am receiving your weekly recipes.
I THANK YOU.
MY FAMILY THANKS YOU.
❣️
Jenn, I just made Chicken Curry, following all your tips and suggestions. It is a special dish I intend to make when my family comes to dinner. Flavoring is intense but not terribly spicey. I always gravitate to your emails and recipes as they are so flavorful and your suggestions make it easy to fulfill. Thank you always, Jan Horn