Description
This flavorful Chicken Curry recipe combines tender chicken breasts simmered in a fragrant blend of spices, tomato paste, and creamy Greek yogurt. Enhanced with garlic, ginger, and aromatic curry powder and garam masala, this dish is perfect served hot over basmati rice. It’s a hearty and comforting meal with a rich, savory sauce and fresh cilantro garnish for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 1 bay leaf
- ¾ cup plain Greek yogurt
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups cooked Basmati rice (for serving)
- Fresh cilantro (optional, for garnish)
Instructions
- Heat the Oil and Cook Onion: Heat the coconut oil in a wide skillet with high sides over medium heat. Add the diced onion and cook, stirring occasionally, until golden and softened, about 10 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, fresh ginger, tomato paste, curry powder, garam masala, kosher salt, and black pepper. Cook while stirring until the mixture is fragrant, about 1 to 2 minutes, to release the spices’ flavors.
- Add Broth and Bay Leaf: Pour in the low-sodium chicken broth and add the bay leaf. Stir and scrape up any browned bits from the bottom of the pan to incorporate more flavor into the sauce.
- Incorporate Yogurt and Chicken: Stir in the plain Greek yogurt and add the chicken pieces. Bring the mixture to a low boil, then cover the skillet and reduce the heat to a gentle simmer. Cook until the chicken is fully cooked through and tender, about 8 to 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Serve: Remove the bay leaf. Serve the chicken curry hot over the cooked basmati rice, garnished with fresh cilantro if desired for added brightness and flavor.
Notes
- Use full-fat Greek yogurt for a creamier sauce, but low-fat varieties also work well.
- Adjust the curry powder and garam masala quantities to suit your preferred spice level.
- Make sure to cut the chicken breasts into uniform pieces to ensure even cooking.
- For a dairy-free version, substitute Greek yogurt with coconut milk and omit yogurt in the final step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
