Traditional Chicken Curry
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
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A quick and flavorful chicken curry made with garam masala, ginger, and yogurt. Ready in 30 minutes, it's perfect for a weeknight dinner served over rice.
Ingredients
- 29.6 ml olive oil
- 1 large onion chopped
- 6 clove garlic pressed
- 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
- Kosher salt and pepper
- 29.6 ml tomato paste
- 680 g boneless, skinless chicken breasts cut into 2-inch chunks
- 237 ml Chicken Broth
- 59.1 ml plain full-fat yogurt
- Cooked rice
- Chopped fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 288 mg
- Iron: 3.6 mg
- Magnesium: 82.7 mg
- Phosphorus: 505 mg
- Potassium: 1099 mg
- Zinc: 2.97 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml olive oil
- 14.8 ml garam masala
- 14.8 ml ground coriander
- 9.86 ml sweet paprika
- Kosher salt and pepper
- 29.6 ml tomato paste
- 237 ml Chicken Broth
- 59.1 ml plain full-fat yogurt
- Cooked rice
Prepare
- Chop 1 large onion
- 6 clove garlic, pressed
- 1 red chile, finely chopped
- 29.6 ml fresh ginger, finely grated peeled
- 680 g boneless, skinless chicken breasts, cut into 2-inch chunks
- Chop Chopped fresh cilantro
Let's Cook
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Step 1.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to change color, about 3 minutes. Reduce the heat to medium and continue cooking, stirring occasionally, until the onion is tender, 3 to 4 minutes more.
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Step 2.
Stir in the pressed garlic and finely chopped red chile, and cook for 1 minute, stirring constantly. Add the grated ginger, garam masala, ground coriander, sweet paprika, and ½ teaspoon salt, and cook, stirring, for 2 minutes until fragrant.
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Step 3.
Stir in the tomato paste and cook for 2 minutes, stirring frequently. Season the chicken chunks with ½ teaspoon each salt and pepper, then add to the pot. Cook, tossing occasionally, until the chicken is no longer pink on the outside, about 5 minutes.
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Step 4.
Pour in the chicken broth and bring to a gentle simmer. Cover the pot and cook until the chicken is cooked through, 6 to 8 minutes. While the curry simmers, prepare the cooked rice according to package directions.
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Step 5.
Remove the pot from the heat and stir in the plain yogurt until well combined. Serve the curry over cooked rice, and top with chopped fresh cilantro if desired.
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