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+ servings

Indian Chicken Curry

Indian Chicken Curry is creamy and savory, made with chicken breast in a seasoned yogurt and tomato sauce, ready in 30 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian


  • vegetable oil spray
  • 3 chicken breasts boneless skinless, cut into 1" chunks
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 yellow onion
  • 2 cloves garlic minced
  • 2 teaspoons ginger minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 15 ounces crushed tomatoes
  • 1 cup fat free plain yogurt


  • Coat a large skillet with vegetable oil spray and cook the chicken breasts on medium heat and cook until cooked through, about 5-7 minutes then remove from the pan.
  • Add the vegetable oil to the pan along with the onions and cook for 5-6 minutes, stirring occasionally until softened then add in the garlic and ginger and cook an additional 1-2 minutes.
  • Add the curry powder, cumin, turmeric, coriander and cayenne and stir well for 30 seconds before adding in the tomatoes, yogurt, stirring well and cooking on low for 10 minutes.
  • Add the chicken back in, stir well to combine and garnish with cilantro.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 316kcal | Carbohydrates: 17g | Protein: 42g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 678mg | Potassium: 1179mg | Fiber: 3g | Sugar: 10g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 191mg | Iron: 3.2mg
Keyword: indian chicken curry