Description
A flavorful and creamy chicken curry made with tender chicken strips cooked in a aromatic sauce of curry powder, garlic, ginger, and onions, finished with Greek yogurt and fresh cilantro. Ready in just 30 minutes, this comforting dish is perfect served over basmati rice for a satisfying meal.
Ingredients
Chicken
- 1¼ pounds boneless, skinless chicken breasts, cut into ¼-in (6-mm) strips
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon curry powder
Sauce and Vegetables
- 2½ teaspoons curry powder, divided
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups low-sodium chicken broth (best quality, e.g., Swanson)
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- ⅛ teaspoon salt (added later)
- 1 cup frozen peas (no need to thaw)
Finishing Touches
- ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
- ¼ cup chopped fresh cilantro
Instructions
- Season the chicken: Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon curry powder to coat the strips well.
- Brown the chicken: Heat 1½ tablespoons of vegetable oil in a 12-inch (30-cm) skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté onion and spices: Add the remaining 1½ tablespoons of oil to the skillet and reduce the heat to medium. Add the finely chopped onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and the remaining 1½ teaspoons of curry powder, cooking until fragrant, about 1 minute.
- Make the sauce: In a bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the skillet along with the sugar and ⅛ teaspoon salt. Bring the sauce to a boil, then reduce heat to medium and cook until the sauce thickens nicely, about 5 minutes.
- Simmer with peas and chicken: Add the frozen peas and the partially cooked chicken back into the skillet. Turn the heat down to low and simmer gently until the chicken is cooked through and the peas are heated, about a few minutes.
- Finish the curry: Remove the skillet from the heat. Stir in the Greek yogurt and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately over basmati rice for a complete meal.
Notes
- Use fresh grated ginger for the best flavor; if unavailable, substitute with ½ teaspoon dried ground ginger, though fresh is preferred.
- Do not use nonfat yogurt as it may curdle when added to hot sauce; use 2% or whole milk Greek yogurt for creaminess.
- For a spicier curry, consider adding a pinch of cayenne pepper or fresh chili to the sautéed onions and spices.
- Chicken thighs can be substituted for breasts if preferred, adjusting cooking time accordingly.
- Leftover curry can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
