Quick Chicken Curry 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!
You want to know my only note when I wrote this quick chicken curry recipe down last year so I would remember to post it on this here blog sometime?
"Freaking delicious."
That, followed by the ingredients and instructions. So there you go, folks. That's all you need to know about this recipe. It's freaking delicious.
It's one of my family's favorites. We love some Indian flavors and cuisine, and this is a super simple, shortcut version to make at home.
But you know me, it's gotta be easy. And fast. And this quick chicken curry absolutely is. I mean, it's ready in 15 minutes, friends.
But let me just say - this is not exactly traditional and maybe not super authentic. And you know what? I'm OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!
So let's get cooking.
Oh, and if you love these flavors, you should also try this easy chicken tikka masala and healthy butter chicken - the sauces in those recipes are killer!
Or try this slow cooker chicken curry for a veggie-filled dish that's easy to prep and hands off as it cooks all day.
And if you're often short on time, energy or interest, check out these 15 minute dinners and quick chicken skillets for some new easy weeknight recipes.
Ingredient Notes:
Chicken - The recipe calls for cooked chicken, such as from a rotisserie chicken. Please plan accordingly. Or...
Raw chicken breasts - If this is what you have and need to use for this recipe, here's what to do: Chop the chicken into ½ 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.
Diced tomatoes - I like using the fire-roasted diced tomatoes for some extra oomph, but regular diced tomatoes or petite diced tomatoes would be fine to use as well.
Chicken broth - Low sodium chicken broth has become my go-to for this recipe, which originally called for milk. Using broth helps avoid any curdling issues.
Greek yogurt - Any plain Greek yogurt will do, whether it's non-fat, 2% or 5%. The higher the fat content, the less likely it will be to curdle.
I hope you'll give this quick chicken curry a try the next time you're craving Indian for dinner but are short on time.
And if you are looking for a vegetarian version, I've got you covered. My quick and easy vegetarian curry is light but filling and ready in 15 minutes too!
Or check out my 20-minute coconut chicken curry. Yum!
Happy cooking and enjoy!
XO,
Kathryn
Quick Chicken Curry
Ingredients
- 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
- ⅓ cup low-sodium chicken broth, see notes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 1 ½ cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
- ¾ cup plain Greek yogurt, non-fat, 2% or 5% fat are all OK
For serving:
- Chopped fresh parsley or cilantro
- Chopped peanuts, optional
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
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Notes
Video
Nutrition
Serving Ideas:
I usually serve this with my steamed brown rice mixed with ½ cup golden raisins, ½ teaspoon salt and ¼ 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 a fluffy baked potato. (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.
For a veggie side, I typically just warm up some frozen peas, stir in a pat of butter and season them with salt and pepper. Deliciousness all around!
Steamed broccoli or a side salad would work, too.
If you're going low-carb, or just want more veggies, you could also serve this over some cauliflower rice.
Kate @ Framed Cooks says
I have never made chicken curry of any kind, so I am going to give this a whirl! Happy Monday!
Kathryn says
You will LOVE it Kate! Have a great week!
Carnia says
Hi,
Can I use flavoured yoghurt if I do not have plain yoghurt in the house?
Kathryn says
Hi, I wouldn't recommend that, as flavored yogurts would add sugar/sweetness as well as the flavor of the yogurt to the dish. You could substitute sour cream though.
Cheyanne @ No Spoon Necessary says
Lol! Well if that one note doesn't say it all, I don't know what does! 😉 This quick chicken curry looks every bit of 'freaking delicious', girlfriend! Plus I'm loving how easy it is! AND it's your hubs favorite? Hot dayum, I NEED to eat me some of this!! Can't wait to give it a try!! Pinned! Cheers, Kathryn!
Kathryn says
Not super helpful in terms of leaving myself notes, but then again, it did say it all 😉 Have a great week Cheyanne!
Betsy Ramirez says
I love curry! This looks so easy and delicious!
Kathryn says
Thanks Betsy!! It's a great weeknight version 😊
Dawn @ Girl Heart Food says
'Freaking delicious'? Well, now you know I HAVE to try it! I love Indian food too and the fact that this is so quick makes it a perfect weeknight dinner (or even Friday night with a cold beer 😉 ). And just love all the spice you have in here. Plus, so much better than takeout, right? Pinned! Happy Monday to ya, my friend! XO
Kathryn says
This is definitely right up your alley too Dawn! 😉 XO
Kelli McGrane says
Indian is my husband's favorite too, but I always have difficulty getting the seasonings just right. This looks super easy and very delicious! Pinned to make for dinner soon 🙂
Kathryn says
Thanks Kelli! I hope you give this a try!
Tara | Treble in the Kitchen says
Curry in a hurry!! Now that sounds like an awesome week night meal 🙂
Kathryn says
Right?! Thanks Tara! Hope you try it 😊
Edel says
Could you substitute cococonut milk for whole milk ?
Thanks
Kathryn says
Absolutely, I think that would work fine!
Nate says
it DID work fine, as that's what i went ahead and tried. gives it a pleasant sweetness, plus i added fresh hot peppers so tue combination did well together
Kathryn Doherty says
Excellent! Thanks so much for letting us know! 😊
Maria says
Amazing recipe. Excited to try it
Kathryn says
Thanks so much Maria! I hope you do try it and I'd love to hear what you think!
2pots2cook says
Hello. Happy to find you and your week night dinner suggestion! Thank you and have a nice day !
Kathryn says
Thanks so much! 😊
Megan @ MegUnprocessed says
Such a flavorful recipe! Quick recipes are time savers.
Kathryn says
Yes! Such a help when life is crazy!
Carmen Gomez Alzaga says
I just made this recipe, super easy, simple and loved the combinations of flavors!!!!
Will make it again soon. Thanks!
Kathryn says
Oh yay, I'm so happy to hear that Carmen! Thanks so much for sharing! 😊
Bitesmind says
It looks so amazing!
carmen says
this recipe is a staple at home now, always a huge success. last night I served it with lots of fresh cilantro, chopped cashews and quinoa; I loved the combination.
thanks again for sharing!!!! will make it again and again for sure
Kathryn says
I'm so happy to hear that Carmen! Thanks so much for sharing! (And I love your serving ideas - yum!)
Jocelyn (Grandbaby Cakes) says
I love chicken curry!!! Awesome recipe.
Kathryn says
Me too - can't get enough! Thanks Jocelyn 😊
Lisa says
My first attempt at anything Indian, and tastes delish. Mine 'curdled' slightly, however. What did I do wrong?
Kathryn says
Hi Lisa! I'm so glad to hear you enjoyed it! Milk can curdle if it heats too quickly, or if it comes to a boil. Even if you didn't boil it, though, a hot pan or heat that's slightly too high, could do it. You can try lowering your heat next time before you add the milk and yogurt to the pan. Hope that helps!
Megan R says
This recipe was great! I ended up doubling it for my community of 7 and we even had leftovers. I thought that the flavors were well developed even with the small amount of time. Like some others said, the curry slightly curdled when I added the milk and yogurt, but it cooked out after some time. Thanks!
Kathryn says
I'm so glad you enjoyed it Megan! Thanks so much for leaving a note! 😊
Amber says
When I made it, the yogurt and milk separated and clumped together and it all became watery. Did I do something wrong? I used all the ingredients on the list
Kathryn says
Hi Amber! Yogurt and/or milk can curdle if the heat is too high or it comes to a boil. It may cook out though if you leave it on low heat for a little while. This dish should be saucy - that's why I love it with rice, to soak up some of the yummy juices - but shouldn't seem overly watery. I hope that helps!
Andrea Busacca says
This was excellent! This was my first time having a dish with curry in it and my husband and I both loved it!
Kathryn says
I'm so happy to hear you enjoyed it Andrea - and that it got you to try curry! 😊
Lauren says
Tried this with Curry my son sent from Denver spice shop. I did use lite coconut milk(did not cuddle). For a quick weeknight version it was very tasty. Thank you
Kathryn says
I'm so happy to hear you enjoyed it Lauren! Thanks so much for sharing!
Bruce Deniger says
loved it
Kathryn says
So happy to hear that Bruce!
Kayla says
Do you happen to know what the serving size is? I am making this tonight and can’t wait!!
Kathryn says
This recipe makes 4 servings and I just divide it out evenly among the plates - it's probably about 1 cup or so per person of the chicken and sauce and everything. Hope that helps and hope you enjoy it!
Swathi says
I need to try this right now this sounds so quick and easy 😍 thank you 😊
Kathryn says
I hope you enjoy it!
Danielle says
My family LOVED this recipe! My first time making a curry and it was definitely a home run! Thank you Kathryn!!
Kathryn says
Oh yay! I'm so happy to hear that Danielle! Thanks so much for sharing 😊
Rebecca says
This was actually super tasty.
Kathryn says
I'm so glad you enjoyed it Rebecca!
Jenny says
Hi! I have never ever made curry.. or even know what it is really! Lol.. but my friend loves it. So I thought I would try it. Are we able to use sour cream instead of the Greek yogurt? Or would that give it the wrong taste? And I need to buy the curry seasoning... is it spicey? Thanks!
Kathryn says
Hi Jenny! While this is definitely not a super authentic curry, I think it's a great introductory one - and a super easy one too! Yes, you should be just fine to substitute sour cream in place of the Greek yogurt. Curry seasoning is a blend of sweet and savory spices and most grocery store versions are pretty mild, not spicy, so you should be OK. I hope you and your friend love this dish!
Christina says
This was very good! I didn’t have leftover chicken, so I cooked some chicken tenders first. The curry sauce came together quickly, then I tore apart the chicken tenders and added them. The only issue I had was the yogurt curdled. It was still good but next time I’ll remove the pan from heat (stove was set to medium) when adding the yogurt and lower the stove temp to low before putting the pan back on the stove for a few minutes to heat the dish at the end. I’ve also read that stirring a little starch into the yogurt before adding it to a hot dish will prevent the yogurt from splitting.
Kathryn says
I'm so glad you liked it Christina! That's a good idea about moving the pan off the heat or trying the starch trick - thanks for sharing!
Cilia says
Hi, I'm new on your blog and love your ideas. I'm always looking for quick and easy recipes especially in where things can be substituted so I can adjust to what I already have in the house. Thank you, I love your ideas!
I'm in Australia so I need to do online conversions from lb into ml or grams etc but that's ok.
My question is, what do you mean by the starch trick? I'm not sure what starch is, is it cornflour?
Kathryn says
Hi Cilia, I'm so happy you found me! The "starch trick" was in response to another reader's comment that you can stir some starch into yogurt before adding it to a dish to help prevent curdling. This would typically be cornstarch. (Here's an Amazon link so you can check it out in case they don't have it in your grocery store or call it something different: https://amzn.to/30glZq6) I hope that helps! 😊
Cilia says
Thank you, ah yes we call it cornflour in Australia!