Creamy Curry Chicken with Greek Yogurt: An Easy and Quick Recipe
The Secret to Unbeatable Creamy Curry Chicken?
When making curry chicken, the most common problem is one: the sauce dries out or separates!
This happens when using cream or milk, which tend to separate with heat or fail to coat the chicken properly.
To solve this problem, my recipe uses a secret ingredient: Greek yogurt. Thanks to its thick texture and balanced fat content, Greek yogurt keeps the sauce velvety and perfectly clinging to the chicken, guaranteeing an incredibly creamy result that never dries out.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 SERVINGS
- Cuisine: Italian
Ingredients
- 1 3/4 lbs Chicken breast
- 1 White onion
- 1 clove Garlic
- 1/2 cup Greek yogurt
- 2 tbsp Extra virgin olive oil
- 1 tbsp Curry powder
- to taste Milk (if needed)
- to taste Salt
Preparation
In a bowl, mix the Greek yogurt, the tablespoon of curry powder and a pinch of salt. Combine well until you obtain a smooth cream.
Clean the chicken of any fat and cut it into strips.
Dip the chicken into the yogurt marinade, making sure each piece is well coated and refrigerate for at least 2 hours. The marinade tenderizes the chicken and intensifies the curry flavor.Finely chop the onion and garlic (a mixer is better, if possible).
Heat the extra virgin olive oil in a nonstick pan (preferably with a wooden handle, like in the photo!).
Add the chopped onion and garlic and cook over low heat for 1-2 minutes, taking care not to let them burn.After the marinating time, add the chicken with all of its marinade to the pan with the soffritto.
Continue cooking for about 10 minutes. Stir continuously with a wooden spoon.
The sauce will become thick and glossy, coating the pieces of chicken. Taste and adjust the salt.
Pro tip: If the sauce seems too thick, add one tablespoon of milk (or water) at a time. Don’t overdo it; its beauty is its creaminess!
Your Super Creamy Curry Chicken is ready!
Notes
Not all curry powders are the same, and their level of spiciness varies, so be careful with the dosage depending on the brand you buy. Taste it to check the heat level.
This dish is great on its own but can become a complete main course if served with a good pilaf rice.
Perfect Pairings (One-Dish Meal)
This dish is great on its own, but to turn it into a complete, balanced meal, I recommend:
Basmati Rice or Pilaf Rice: The classic pairing. Pilaf rice, cooked in broth with spices, enhances the curry flavor.
Naan Bread: Perfect for sopping up every drop of that creamy sauce.
Fresh Vegetables: For a touch of freshness, serve with sautéed spinach or a simple green salad.
Can I use cream instead of yogurt?
Technically yes, but Greek yogurt guarantees a superior and more stable creaminess during cooking, preventing the sauce from “breaking” or separating.
Which type of curry is best?
If you want a balanced flavor, use mild curry. If you prefer a more pronounced spiciness, try Madras curry.
Can I make it with chicken thighs?
Of course! Use boneless, skinless thighs. They will require about 5-7 minutes more cooking time.
How should it be stored?
Curry chicken keeps well in an airtight container in the refrigerator for 2-3 days. It also reheats nicely.
Can I freeze it?
Yes, although the sauce texture (with yogurt) may slightly change after thawing. Thaw slowly in the refrigerator and reheat over very low heat.
