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Creamy curried chicken

6 servings

This recipe will fill your kitchen with aromas and flavors the whole family will enjoy.



  • ½ cup whole milk yogurt
  • 1½ teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks


  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon finely chopped ginger root
  • 1 tablespoon olive oil
  • 2 tablespoons butter, split
  • 1 tablespoon curry powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 (14-oz) can crushed tomatoes
  • ½ cup heavy cream or evaporated milk
  • ¼ cup chopped fresh cilantro


In a large bowl, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray. Place the chicken on the prepared rack, spooning any extra marinade over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.

In a heavy skillet, cook onion, garlic, and ginger in 1 tablespoon olive oil and 1 tablespoon butter over medium heat until fragrant, about 4 minutes. Add curry powder, pepper, salt, sugar, tomatoes, and 1 tablespoon butter and simmer for 5–7 minutes, stirring frequently.

Add the broiled chicken to the sauce and simmer until the chicken is fully cooked (internal temperature reaches 160–165° F), a few minutes. Stir in heavy cream or evaporated milk and adjust seasonings to your preference.


Sprinkle the cilantro over the chicken and serve over hot cooked rice (basmati or jasmine).


  • 380 calories
  • 14g fat (5g saturated fat)
  • 147mg cholesterol
  • 814mg sodium
  • 11g carbohydrate
  • 3g sugar
  • 2g fiber
  • 45g protein