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Chicken Curry

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Indian

DESCRIPTION

This simple Indian-inspired Chicken Curry can be on the table in about 45 minutes.
Serve it with rice and toasted naan, and garnish with fresh chopped cilantro.


Ingredients

Scale
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 and ½ tsp. garam masala
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • tsp. ground cayenne pepper
  • 1 (15-oz.) can crushed tomatoes
  • 1 and ½ cups low-sodium chicken stock
  • 2 lbs. boneless, skinless chicken breasts or thighs or a combination, cut into 1-inch pieces
  • ½ cup plain yogurt (Greek is fine), at room temperature

Instructions

  1. In a Dutch oven or deep sauce pan set over medium-high heat, heat oil.  Add the onions and cook until soft, about 5  minutes.
  2. Add the garlic and ginger. Cook until fragrant, about 2 minutes
  3. Add garam masala, salt, turmeric, cumin, and cayenne stirring so that the onion mixture is coated. Cook until very fragrant, about 1 – 2 minutes.
  4. Add the stock and tomatoes and bring to a simmer, for 5 minutes.
  5. Add chicken and simmer until cooked through to 165°F on an instant read thermometer pierced into a piece of chicken, 5-10 minutes.
  6. Stir in the yogurt and heat through, about 2 minutes.