How to Make Curry Chicken?

Curry Chicken Recipes – In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic sweet curry sauce garnished with Greek yogurt. You’ll have it on the table in 30 minutes — or at the time it takes to create some rice and Curried Roasted Carrots– along with the cooking method makes certain that the chicken comes out reliably tender each time.


  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 tsp curry powder, split
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 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)
  • 1/4 cup plain low fat (2%) or entire Greek yogurt (don’t use nonfat)


  1. Stir the chicken evenly with 1/4 teaspoon pepper, 3/4 tsp salt and 1 tsp curry powder.

  2. Heat 1-1/2 tbsp of oil in a skillet over high heat. Add the chicken in a single layer and cook until lightly browned but still pink in spots. Transfer the chicken and set aside.

  3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the ginger, garlic and remaining teaspoons curry powder and cook until aromatic, about a moment longer.

  4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 tsp salt. Bring to a boil, then lower the heat to medium and cook until the sauce is thickened, about 5 minutes.

  5. Add the peas and partly cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a couple of minutes. Stir in cilantro and the yogurt; then season with salt and pepper, to taste. Serve with basmati rice.