Curry Chicken With Greek Yogurt

Curry chicken and Greek yogurt is the most delicious combo. If you’ve ever tried it then you know what I mean. It’s spicy and surprisingly refreshing. I’m a big fan of this dish and hope you like it too!  Have you every tried curry with Greek yogurt? If not, this recipe is sure to impress. The yogurt offers a nice tanginess to contrast the spicy sweetness of the curry.

Family meals: Mild chicken curry

• Preparation and cooking time
  • Prep:10 mins
  • Cook:1 hr and 20 mins
• Easy
• Serves 2 adults, 1 child

A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike

Highlight	Nutrient	Unit
	kcal	409
	fat	26.7g
	saturates	13.8g
	carbs	18g
	sugars	14.6g
	fibre	2g
	protein	25.2g
low in	salt	1.3g

Ingredients

• 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
• 1 large onion, finely chopped
• 2 fat garlic cloves, crushed
• 1cm fresh ginger, grated or finely chopped
• 1 tsp ground coriander
• 1 tsp yellow mustard seed
• 1 tsp garam masala
• ½ tsp ground cumin
• 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
• 1 chicken stock cube
• 1 cinnamon stick
• 250g Greek yogurt, at room temperature
• 2 tbsp sultana
• handful chopped coriander, to serve (optional)

Method

• STEP 1Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 – 2 min allowing the aromas to release.
• STEP 2Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins – 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
• STEP 3Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

Curry-and-Yogurt-Braised Chicken Thighs

The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor.

Recipe Summary

Total: 40 mins

Yield: 4

Ingredients

Ingredient Checklist

• 1/4 cup grapeseed or canola oil
• 1 1/2 pounds skinless, boneless chicken thighs
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1 serrano chile, thinly sliced
• 1 red bell pepper—cored, seeded and cut into thin strips
• 1 tablespoon Madras curry powder
• 1 pound tomatoes, cored and coarsely chopped
• 1/2 cup fresh corn kernels (from 1 ear)
• 1/4 cup Greek-style plain low-fat yogurt
• 1/2 cup water
• Cilantro leaves, for garnish

Directions

Instructions Checklist

• Step 1In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
• Step 2Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
• Step 3Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.

Serve With

Steamed rice.

Suggested Pairing

Spicy Cabernet Franc.

Spicy Chicken Curry with Greek Yogurt

This spicy and easy chicken curry with Greek yogurt is a new favorite dinner. It’s a one-pot meal, so easy to cook and makes for great leftovers (if you end up having any!)

INGREDIENTS NEEDED FOR EASY CHICKEN CURRY

• Chicken: I use boneless, skinless chicken breasts chopped into little, about half-inch, squares
  • Substitute: If you’re vegetarian, or not a chicken fan, you can use chickpeas instead!
• Onions: I used 1 ½ onions in this recipe. Onions are one product I always have an ample amount on hand, I put them in everything!
• Garlic: I used 3-4 fresh cloves of garlic. If you don’t have garlic, you can use 1 tsp of granulated garlic. If you don’t keep garlic in your spice cabinet, order that -ish right now.
• Ginger: I used about ½ inch of freshly grated ginger. I’ve been on a huge fresh ginger kick with throwing it in smoothies and recipes, like this, wherever I can. If you don’t have fresh ginger, you can use 1 tsp ground ginger from your spice cabinet.
• Curry Powder: Once you have this in your spice cabinet, you will add it to SO much. Joanna Gaines has a phenomenal Curry Chicken Salad recipe that will not disappoint.
• Red Pepper Flakes: I only used ½ tsp, because I added a decent amount of Sriracha right at the end of cooking. Between those two spices, this chicken curry recipe carries a KICK.
• Tomato Paste: I only used about 2 tbsp of tomato paste, which is NOT the entire little can!! Want another recipe to use the rest of your paste? My Sausage Tortellini Soup is a great recipe utilizing all shelf-stable and freezer friendly ingredients!
• Water: It’s in the list of ingredients, so I can’t leave it out. But I don’t have much to say other than to include it in the recipe, and try to drink a gallon a day. (That’s what I challenge myself to.)
• Greek Yogurt: I used plain 0% fat Chiobani. As I was reading through tips on cooking Indian inspired cuisine with Greek yogurt, I saw a tip that you should whisk together a little bit of your water with the yogurt, and make sure your heat is on low when you add it.
• Red Pepper: I slice up 1-2 red peppers, and add them at the very very very end of cooking. I like them to have a little bit of crunch still, yet not be totally raw.
• Sriracha: Pour as much as your heart desires. Remember, you can always add more. I would say I used about a tablespoon.
• Lime: I squeeze about half a lime into the dish right before I serve it, then I top it with more lime, for some lil extra vitamin C.
• Cilantro: Personally, this is purely a garnish. If you don’t have cilantro, don’t sweat it.

SWAPPING GREEK YOGURT TO MAKE COCONUT CHICKEN CURRY

You can absolutely swap Greek Yogurt with coconut milk! When I first made this recipe, I followed the one from Delish, and it called for a can of coconut milk! If you do wish to use coconut milk, I would follow their water + milk measurements. This recipe calls for a bit more water because of the thickness of Greek yogurt.

I’m not a super huge fan of anything coconut… and by that I mean I despise anything coconut. It tastes like I’m just eating SPF out of the tube. Which stinks because so many fun tropical drinks have coconut. OH WELL. Champagne/first world problems. This recipe with the coconut milk wasn’t terrible, but it was just a bit too rich for me.