The curry chicken with Greek yogurt is a main course of Indian origin, made with chicken breast, curry, and enriched with Greek yogurt at the end of cooking. I love this main course so much that when I prepare it, I also make curry chicken in jar cooking and prepare recipes with Greek yogurt with the leftover yogurt. The perfect pairing for curry chicken with Greek yogurt is pilaf rice, and depending on how many portions of chicken I prepare, I make it in jar cooking or in the multifunction pot. If I decide not to eat carbs, then I accompany it with vegetable curry or chickpea curry in jar cooking.
A perfect dish for spice lovers and those who enjoy oriental flavors. The combination with low-fat Greek yogurt will also provide you with a light dish suitable for those following a diet. Just a few precautions, and you can enjoy a truly appetizing main course!
Read the article to the end; you’ll find many variations. If you’re missing an ingredient and want to substitute it, write to me HERE, and I’ll help you!
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
- Energy 216.06 (Kcal)
- Carbohydrates 5.63 (g) of which sugars 3.44 (g)
- Proteins 32.32 (g)
- Fat 7.68 (g) of which saturated 1.90 (g)of which unsaturated 0.84 (g)
- Fibers 1.37 (g)
- Sodium 149.66 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for curry chicken with Greek yogurt
- 1.1 lbs chicken breast (whole)
- 1/2 cup Greek yogurt (low-fat)
- 1 tsp broth cube (vegetable)
- 1 tsp curry
- 1 onion (or a leek)
- 2 tbsps extra virgin olive oil
- 2 pinches fine salt
What you need to make Indian chicken with yogurt
- Cast iron pan or non-stick with lid
- 1 Cutting board
How to make curry chicken with yogurt
Place the chicken breast on a cutting board and remove any cartilage, small bones, and fatty parts. Cut it into lozenges and then into cubes.
Peel the onion and slice it thinly. Transfer the onion to a pan or cast iron pot with a lid, add the oil and sauté it over very low heat, possibly adding a few tablespoons of water.
Add the cubed chicken, increase the heat, and brown the chicken well. Add the broth cube, the curry, and 1/2 cup of water, cover, and cook for 15 minutes.
Adjust salt if necessary. Add the Greek yogurt to the chicken and stir it over low heat for 1/2 minute. The yogurt should not boil but only be heated well so that it remains nicely creamy, and the fat part does not separate from the water part, causing unsightly lumps.
Serve your curry chicken with Greek yogurt with chopped parsley or fresh coriander, accompanying it with warm fajitas or good and aromatic Basmati rice.
Variations for curry chicken breast with Greek yogurt
Curry chicken breast with yogurt and apples
Dice a Granny Smith apple and after browning the chicken, add it to the pan. Sauté for 2 minutes and then proceed by adding the broth cube, curry, and water.
Chicken with curry, Greek yogurt, and almonds
Toast almonds and add them to the curry chicken when incorporating the Greek yogurt.
Curry chicken with yogurt and coconut milk
Halve the amount of Greek yogurt and mix it with 1/2 cup of coconut milk. Use the cream to stir the curry chicken.
Curry chicken salad with yogurt
Cut the chicken breast into strips, cook it in a pan with 2 tablespoons of oil, salt, turn off the heat, and let it cool. Meanwhile, prepare the yogurt curry sauce by mixing 1 level teaspoon of curry with 1/2 cup of Greek yogurt, also add a tablespoon of oil and mix. Set aside and peel and slice half an avocado, drizzle it with the juice of half a lemon. Transfer it to a serving plate and add 3.5 ounces of mixed salad. Distribute the cooked chicken on top and dress with the yogurt and curry sauce.
