site stats

Chicken Curry in a Hurry

Ingredients:

  • 2tablespoons flour
  • 1teaspoon salt
  • 1⁄2teaspoon cayenne pepper
  • 1lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
  • 2tablespoons canola oil
  • 1tablespoon curry powder
  • 1medium onion, sliced
  • 2garlic cloves, minced
  • 1cup chicken broth
  • 1⁄3cup golden raisin
  • 1 1⁄2tablespoons tomato paste
  • 1⁄4cup chopped fresh cilantro
  • 1⁄4cup plain nonfat yogurt

Directions:

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

Reviews:

  • hannahptl

    This was so delicious! My hubby said it’s better than restaurant Indian food. Even my kids loved it. I made a 3-4 times the amount of sauce for a triple batch of chicken: 3 lbs chicken breast (this was a LOT of chicken w/ 3Tbs curry powder, next time I’d do half chicken and half beans and add a head of cooked cauliflower right into the sauce at the end since the sauce seems to beg for some creamy soft cauliflower), 6 oz can of tomato paste, 4 cups of chicken broth, 3 onions, 5 Tbs minced garlic (we love garlic), no cayenne pepper, 2/3 c. regular raisins, wish I had more cilantro since it added a nice bright flavor, the plain nonfat yogurt added a delicious creaminess to it and everyone reached for more yogurt to mix-in. Flouring the chicken in the plastic bag was really worth the extra step, the chicken stayed very moist with slight breading-like interesting texture (used white whole wheat flour). Delicious! Did take me an hour to make but I made a huge batch, for us it’s enough for 2 full meals which is just perfect. Served with brown jasmine rice from Trader Joe’s and peas. Thanks for the awesome recipe!

  • choco chip

    This was awesome! I used skinless boneless chicken thighs instead of breasts. I omitted the cilantro and raisins, and I just used a pinch of cayenne to keep the heat down. I also stirred the yogurt into the curry when it was done. And as others suggested, doubling the curry powder did make it great.

  • Swtindira

    This was so good, I had never had curry before and wanted to try something new. After reading a few other recipes this one looked pretty easy to do. I changed a few things, added sour cream, double the curry power and did not use golden raisin. It came out amazing! Thank you for the simple and easy recipe!!

  • JaredD

    Thank you Sue for sharing this wonderful recipe. I feel like you gave up some trade secrets on this one – and we love the name! I was hesitant to add so much curry and to add it after the chicken was cooked but it made the difference. Excellent instructions and a guaranteed winner if the recipe is followed. Thanks!

  • kari1391

    I LOVE THIS. i cooked it for my boyfriend about 6 months ago for the first time, since he loves curry and hadnt had any in about 2 years, he loved it…. i made a few changes:

    I like to add pineapple cut into squares when i return the chicken to the pan.
    I use cream instead of yogurt.
    I omit the risins
    sometimes i add zucchini.

    i like it creamy so i add a bit more cream. i cook this about 2-3 times per month ๐Ÿ™‚

  • ashley*tannahill

    This was fantastic. My bf loves curry, myself not a huge fan. But this recipe was quick, easy, not many ingredients and soooooooo good. I omitted the raisins (but will probably add them next time), I used green onion instead of cilantro, used sour cream on top instead of yogurt and added uncooked shrimp to the pan for the last 10 mins of cooking. They were fantastic. Overall a great dish that I will make again and again.

  • choco chip

    This was awesome! I used skinless boneless chicken thighs instead of breasts. I omitted the cilantro and raisins, and I just used a pinch of cayenne to keep the heat down. I also stirred the yogurt into the curry when it was done. And as others suggested, doubling the curry powder did make it great.

  • ashley*tannahill

    This was fantastic. My bf loves curry, myself not a huge fan. But this recipe was quick, easy, not many ingredients and soooooooo good. I omitted the raisins (but will probably add them next time), I used green onion instead of cilantro, used sour cream on top instead of yogurt and added uncooked shrimp to the pan for the last 10 mins of cooking. They were fantastic. Overall a great dish that I will make again and again.

  • BlondeGuru

    I loved this recipe! The only alteration I would offer to this though, is to add 2 TBSP of sour cream instead of yogurt (yogurt will give a different texture), as well as add a little more salt. Thanks again!

  • kari1391

    I LOVE THIS. i cooked it for my boyfriend about 6 months ago for the first time, since he loves curry and hadnt had any in about 2 years, he loved it…. i made a few changes:

    I like to add pineapple cut into squares when i return the chicken to the pan.
    I use cream instead of yogurt.
    I omit the risins
    sometimes i add zucchini.

    i like it creamy so i add a bit more cream. i cook this about 2-3 times per month ๐Ÿ™‚

  • Lauralise

    I had never tried Indian food before, but my husband loves it. I made this for dinner the other night and we both thought it was delicious! The only change i made was to omit the raisins. I made some basmati rice and homemade naan to go with it. Was surprised by how hot it was, but still enjoyed it. He’s already asking me to make it again.

    Since I originally posted almost a year ago, my husband asks me to make this on a weekly basis. I’ve played around with the amount of cayenne pepper, and usually cut it almost in half. I’ve also been to quite a few Indian restaurants since making this that first time, and so far this is tastier than any restaurant curry I’ve had.

  • jentastic

    Delicious! After reading through several recipes for chicken curry, I decided to try this one based on what I already had in the pantry. The modifications I made were to omit the raisins, and to double the cayenne and curry powder as other reviewers suggested. Additionally, I didn’t have yogurt on hand so I substituted sour cream and it worked just fine. DH and I ate this dish served over rice and both agree that it was a success. Thanks for such a great recipe!

  • BlondeGuru

    I loved this recipe! The only alteration I would offer to this though, is to add 2 TBSP of sour cream instead of yogurt (yogurt will give a different texture), as well as add a little more salt. Thanks again!

  • hannahptl

    This was so delicious! My hubby said it’s better than restaurant Indian food. Even my kids loved it. I made a 3-4 times the amount of sauce for a triple batch of chicken: 3 lbs chicken breast (this was a LOT of chicken w/ 3Tbs curry powder, next time I’d do half chicken and half beans and add a head of cooked cauliflower right into the sauce at the end since the sauce seems to beg for some creamy soft cauliflower), 6 oz can of tomato paste, 4 cups of chicken broth, 3 onions, 5 Tbs minced garlic (we love garlic), no cayenne pepper, 2/3 c. regular raisins, wish I had more cilantro since it added a nice bright flavor, the plain nonfat yogurt added a delicious creaminess to it and everyone reached for more yogurt to mix-in. Flouring the chicken in the plastic bag was really worth the extra step, the chicken stayed very moist with slight breading-like interesting texture (used white whole wheat flour). Delicious! Did take me an hour to make but I made a huge batch, for us it’s enough for 2 full meals which is just perfect. Served with brown jasmine rice from Trader Joe’s and peas. Thanks for the awesome recipe!

  • Lauralise

    I had never tried Indian food before, but my husband loves it. I made this for dinner the other night and we both thought it was delicious! The only change i made was to omit the raisins. I made some basmati rice and homemade naan to go with it. Was surprised by how hot it was, but still enjoyed it. He’s already asking me to make it again.

    Since I originally posted almost a year ago, my husband asks me to make this on a weekly basis. I’ve played around with the amount of cayenne pepper, and usually cut it almost in half. I’ve also been to quite a few Indian restaurants since making this that first time, and so far this is tastier than any restaurant curry I’ve had.

  • jentastic

    Delicious! After reading through several recipes for chicken curry, I decided to try this one based on what I already had in the pantry. The modifications I made were to omit the raisins, and to double the cayenne and curry powder as other reviewers suggested. Additionally, I didn’t have yogurt on hand so I substituted sour cream and it worked just fine. DH and I ate this dish served over rice and both agree that it was a success. Thanks for such a great recipe!

  • JaredD

    Thank you Sue for sharing this wonderful recipe. I feel like you gave up some trade secrets on this one – and we love the name! I was hesitant to add so much curry and to add it after the chicken was cooked but it made the difference. Excellent instructions and a guaranteed winner if the recipe is followed. Thanks!

  • senza_stelle

    This is a fantastic recipe! I have never had curry chicken before but I was feeling adventurous the other day and decided to try it. I’m so glad I did!

    I, like many others omitted the raisins and yogurt. I also doubled the cayenne pepper and curry because I really wanted some kick. The only disappointment was using minute rice. I will have to search for a more complementary side dish.

  • senza_stelle

    This is a fantastic recipe! I have never had curry chicken before but I was feeling adventurous the other day and decided to try it. I’m so glad I did!

    I, like many others omitted the raisins and yogurt. I also doubled the cayenne pepper and curry because I really wanted some kick. The only disappointment was using minute rice. I will have to search for a more complementary side dish.

  • Swtindira

    This was so good, I had never had curry before and wanted to try something new. After reading a few other recipes this one looked pretty easy to do. I changed a few things, added sour cream, double the curry power and did not use golden raisin. It came out amazing! Thank you for the simple and easy recipe!!

YOU MIGHT ALSO LIKE