Chicken Curry
- 25m Prep Time
- 5m Cook Time
- 30m Ready In
A quick and flavorful chicken curry made with aromatic spices, ginger, and garlic, simmered in a creamy yogurt sauce. Ready in just 30 minutes, it's perfect for a weeknight dinner served over rice.
Ingredients
- 29.6 ml extra virgin olive oil
- 1 large onion diced
- 6 clove garlic crushed with press
- 1 red chile finely chopped
- 29.6 ml fresh ginger finely grated peeled
- 14.8 ml garam masala
- 14.8 ml ground coriander
- 9.86 ml sweet paprika
- 4.93 ml salt divided
- 29.6 ml tomato paste
- 680 g boneless, skinless chicken breasts cut into 2-inch chunks
- 2.46 ml pepper
- 237 ml low-sodium chicken broth
- 59.1 ml plain full-fat yogurt
- cooked rice
- chopped cilantro
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 291 mg
- Iron: 3.68 mg
- Magnesium: 82.4 mg
- Phosphorus: 510 mg
- Potassium: 1130 mg
- Zinc: 2.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra virgin olive oil
- 14.8 ml garam masala
- 14.8 ml ground coriander
- 9.86 ml sweet paprika
- 29.6 ml tomato paste
- 2.46 ml pepper
- 237 ml low-sodium chicken broth
- 59.1 ml plain full-fat yogurt
- cooked rice
- chopped cilantro
Prepare
- Dice 1 large onion
- 6 clove garlic, crushed with press
- 1 red chile, finely chopped
- 29.6 ml fresh ginger, finely grated peeled
- 4.93 ml salt, divided
- 680 g boneless, skinless chicken breasts, cut into 2-inch chunks
Let's Cook
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Step 1.
Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, until it begins to change color, about 3 minutes.
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Step 2.
Reduce heat to medium and continue cooking the onion, stirring occasionally, until tender, 3 to 4 minutes more. Stir in 6 cloves crushed garlic and 1 finely chopped red chile; cook for 1 minute, stirring constantly.
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Step 3.
Stir in 2 tablespoons finely grated fresh ginger, 1 tablespoon garam masala, 1 tablespoon ground coriander, 2 teaspoons sweet paprika, and ½ teaspoon salt. Cook, stirring, for 2 minutes. Then stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring frequently.
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Step 4.
Season 1½ pounds boneless, skinless chicken breasts (cut into 2-inch chunks) with ½ teaspoon pepper and the remaining ½ teaspoon salt. Add the chicken to the pot and cook, tossing occasionally, until no longer pink on the outside, about 5 minutes.
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Step 5.
Stir in 1 cup low-sodium chicken broth. Bring to a gentle simmer, then cover and cook until the chicken is cooked through, 6 to 8 minutes. Remove from heat and stir in ¼ cup plain full-fat yogurt until combined. Serve the curry over cooked rice, topped with a dollop of yogurt and chopped cilantro.