Quick Chicken Curry
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!
Yield: 4 servings
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.
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.
Video
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 13g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 487mg | Fiber: 3g | Sugar: 8g
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