Yield: 4 servings

Quick Chicken Curry

Close up of a large skillet of quick chicken curry in a tomato sauce with bowls of rice and green peas nearby.

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!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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
  • 1/3 cup low-sodium chicken broth (see notes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper, optional
  • 1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
  • 3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)

For serving:

  • Chopped fresh parsley or cilantro
  • Chopped peanuts (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  3. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
  4. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
  5. Stir in chicken until warmed through, 1-2 more minutes.
  6. Turn off the heat and stir in the Greek yogurt until just combined.
  7. Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

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.

Update: Some readers have had an issue with curdling, so I've tweaked the recipe to help prevent that. I substituted low-sodium chicken broth for the milk I previously had in the recipe, and it works great. I also revised the recipe so the Greek yogurt gets stirred in at the very end, which should also help prevent curdling.

Serving: This is great served over rice (I mix brown rice with golden raisins) and would be good with potatoes as well. Green peas or steamed broccoli are good for a veggie side.

Leftovers: Leftover curry, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave until hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 487mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 21g