Curry Recipe

If you have been looking for an easy, simple, delicious and satisfying Curry Recipe, this is it! A definite cure for the mid-winter cooking and it will be a big hit for your entire family. Try it and you won’t regret!
Servings: 4
Total Time: 30 Minutes


  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups low sodium chicken broth, best quality such as Swanson
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • 1/4 cup chopped fresh cilantro


  1. Season the chicken with 3/4 tsp salt, 1/4 tsp pepper and 1 tsp curry powder.
  2. In a large skillet, pour 1-1/2 vegetable oil over high heat, quickly sauté the chicken until just lightly browned but the spots is still pink. Transfer to a bowl, set aside.
  3. Heat the remaining oil in the skillet, add the onions and cook until softened, stir in the ginger, garlic and the remaining curry powder and sauté bout 1 minute or until fragrant.
  4. Add the chicken broth and cornstarch to the vegetables mixture, whisk to dissolve the constarch. Add sugar and 1/8 tsp salt, bring to a boil then cook over medium heat until the sauce is thickened.
  5. Add the chicken back with the frozen peas and bring to a simmer until the chicken is cooked through.
  6. Remove from heat. stir in the Greek yogurt and fresh chopped cilantro, season to taste. Serve with basmati rice.


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