Recipe: Easy Chicken Curry - News, Weather, Sports, Toledo, OH

Recipe: Easy Chicken Curry

FOX19 -


  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 tsp. curry powder, divided
  • 3 Tbsp. vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 cups low sodium chicken broth
  • 1 Tbsp. cornstarch
  • 2 tsp. sugar
  • 1 cup frozen peas
  • 1/4 cup plain low fat yogurt or whole Greek yogurt
  • 1/4 cup chopped fresh cilantro


Season the chicken with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook for about a minute more.

Whisk the chicken broth and cornstarch together, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and chicken to the skillet, turn the heat down to low and simmer until the chicken is fully cooked for a few minutes. Remove from heat, then stir in the yogurt and cilantro. Season with salt and pepper, to taste. Serve with basmati rice.

Copyright 2017 WXIX. All rights reserved. 

Powered by Frankly