Chicken Curry

This incredible, one-pan dish delivers all the warming flavors of curry in a creamy, fiery sauce. And you can raid your spice rack to gather the seasonings, or swap in curry powder and shorten the ingredient list.

Course Main Course

Cuisine American, Indian

Diet Gluten Free

Keyword chicken curry, curry

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 208kcal

Author Robin Miller

Ingredients

1 tablespoon vegetable oil
1 medium onion chopped
1-2 hot peppers such as jalapeno, serrano, Thai chile, or habanero
3 medium tomatoes chopped
1 tablespoon ginger garlic paste or 2 teaspoons minced fresh ginger and 2 cloves minced garlic

For the spice mix (or use 1 tablespoon curry powder)

1 1/2 teaspoons chili powder preferably Kashmiri red chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom optional

For the chicken step

1 cup water or more as needed
1 pound boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces
1/4 cup plain Greek yogurt
Salt and black pepper

For serving

Fresh cilantro

Instructions

Heat the oil in a large skillet over medium-high heat. Add the onion and chile peppers and cook for 3 to 5 minutes, until soft.
Add the tomatoes and ginger garlic paste (or ginger and garlic) and cook for 5 to 7 minutes, until the tomatoes are broken down.
Stir in the chili powder, garam masala, coriander, turmeric, and cardamon (or 1 tablespoon curry powder). Cook for 1 minute, until fragrant.
Add the water and bring to a simmer. Add the chicken and return to a simmer.
Reduce the heat to medium and simmer for 10 to 15 minutes, until the chicken is very tender, adding more hot water as necessary to keep a thick sauce (hot water is best because it won't decrease the temperature of the sauce).
Fold in the yogurt and cook for 1 minute to heat through.
Season to taste with salt and pepper.
Top with cilantro and serve.

Nutrition