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–+ servings
yogurt chicken curry

Yogurt Chicken Curry

Anna Chwistek
Tender chicken in tangy tomato-yogurt curry. Comforting, flavorful and ready in just 30 minutes!
4.75 from 4 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 265 kcal

Ingredients
  

Chicken

  • 2 large chicken fillets
  • 1 tsp each: salt black pepper, sweet paprika
  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter

Yogurt sauce

  • 4 garlic cloves minced
  • 1 onion finely chopped
  • 1 tsp grated ginger
  • ½ tsp each: turmeric dried cumin, dried coriander, cayenne pepper, smoked paprika, curry powder
  • ¼ cup/60 ml low sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp garam masala curry paste
  • ½ cup/120 ml puréed tomatoes
  • 4 oz/120 g plain whole-milk yogurt at room temperature
  • 1 tsp lime juice
  • 1 tsp honey optional
  • 2 fresh red chilis optional
  • 2 oz/150 g spinach optional

For serving

  • sesame seeds
  • fresh cilantro
  • steamed rice
  • warm naan
  • cucumber salad see recipe tips

Instructions
 

  • Season chicken fillets with salt, black pepper and sweet paprika.
  • Heat oil and butter in a non-stick skillet over medium high heat. Add chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
  • Reduce the heat to medium low. Add onion, garlic and ginger. Then stir in turmeric, cumin, coriander, cayenne pepper, smoked paprika and curry powder. Cook until fragrant, about 5 minutes. Deglaze the skillet with chicken broth and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. 
  • Stir in tomato paste and garam masala curry paste. Add puréed tomatoes and bring to a boil. Next, reduce the heat to low and slowly whisk in the yogurt. Add lime juice, honey and chilis (leave them whole for flavor or cut in half for a spicier version). Taste and adjust salt.
  • Return chicken back to skillet, simmer for 5 minutes until heated through.
  • Top with cilantro, sesame seeds and serve with rice or naan and a cucumber salad. Enjoy!

Nutrition

Serving: 1gCalories: 265kcalCarbohydrates: 18gProtein: 21gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 53mgSodium: 763mgFiber: 5gSugar: 7g
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