Description

A flavorful and quick chicken curry made with tender chicken breasts simmered in a fragrant blend of curry powder, garam masala, and coconut milk, combined with fresh vegetables and finished with creamy Greek yogurt. This dish is perfect for a comforting weeknight meal and serves six people.

Ingredients

Units Scale

Protein

1 1/4 pounds boneless, skinless chicken breasts, cut into about 1-inch cubes

Vegetables & Aromatics

1 medium onion, chopped
1 1-inch piece fresh ginger, grated
2 cloves garlic, minced
1 16–ounce bag of frozen cauliflower
1/2 cup frozen peas
Fresh cilantro for garnish (optional)

Oils & Fats

1 tablespoon avocado oil (or neutral oil such as canola or vegetable oil)
2 tablespoons unsalted butter
1/2 cup whole milk plain Greek yogurt

Spices

3 teaspoons curry powder
3 teaspoons garam masala
1/2 teaspoon cayenne pepper

Liquids

6 ounces can of tomato paste
13.5 ounces can of light coconut milk
1/2 cup chicken broth or water

Serving

Rice for serving

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Instructions

Brown the Chicken: In a Dutch oven or stockpot over medium heat, warm the avocado oil. Add the cubed chicken and brown each side for about 2-3 minutes until golden. Remove the chicken from the pot and set aside on a plate.
Sauté Aromatics: In the same pot, melt the unsalted butter. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
Toast the Spices: Sprinkle curry powder, garam masala, and cayenne pepper over the onion mixture. Fry the spices for 1-2 minutes to release their flavors.
Combine Chicken and Sauces: Return the browned chicken and any accumulated juices back into the pot. Stir in the tomato paste, light coconut milk, and chicken broth or water. Mix everything well to create a smooth sauce.
Add Vegetables and Simmer: Add the frozen cauliflower and peas to the pot. Cover and bring the mixture to a gentle simmer over medium heat. Cook for 20-25 minutes or until the chicken is cooked through and vegetables are tender.
Finish with Yogurt: Just before serving, gently fold in the plain Greek yogurt to add creaminess and balance the spices.
Garnish and Serve: Sprinkle minced fresh cilantro on top if desired. Serve the chicken curry hot over a bed of rice.

Notes

You can substitute chicken broth with water if desired, though broth adds more flavor.
Adjust cayenne pepper to your preferred spice level or omit for a milder curry.
For a dairy-free version, omit the Greek yogurt or replace with a coconut milk yogurt.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Serve with naan bread or quinoa as an alternative to rice.