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!
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.