Easy Chicken Curry

Last month we went to an Indian restaurant nearby. My Indian friend from church said it was her favorite, so I knew we had to try it. Apparently, at lunch they have an all-you-can-eat buffet! I gotta try that! We went for dinner and it was soooo good, but definitely on the pricey side. It made us want to eat MORE and MORE Indian food, so I tried out a new curry recipe. All the ones in the past I’ve made have been in the crockpot, but this one is ready within a half hour or so and is so easy. I had all the ingredients on hand already, so double win!


  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 1/2 tablespoons tomato paste
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup plain nonfat yogurt


  1. Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  4. Remove from pan.
  5. Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth and tomato paste.
  6. Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
  7. Garnish with cilantro and a dollop of yogurt.
  8. Serve with jasmine rice (Target has a quick cooking kind) and naan bread.

Screen Shot 2014-04-01 at 6.09.40 PM

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