Weeknight Chicken Curry

 This quick weeknight curry combines tender chicken with a warmly spiced tomato sauce finished with creamy Greek yogurt and a squeeze of lemon. It has plenty of curry flavor without coconut milk, and the cayenne can easily be adjusted from mild to spicy. Serve it with basmati rice and a simple vegetable for a satisfying dinner that comes together in about 35 minutes.

Weeknight Chicken Curry

Source: GJB Recipes
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
• 1½ tablespoons neutral oil or ghee
• 1 medium yellow onion, finely diced
• 2 teaspoons garlic paste from a tube
• 1 tablespoon ginger paste from a tube
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ¼–½ teaspoon cayenne pepper, optional
• 1 tablespoon tomato paste
• 1 (14- to 15-ounce) can crushed tomatoes
• ½ cup chicken broth
• ½ teaspoon kosher salt, plus more to taste
• ½ cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• Chopped fresh cilantro, for serving

Instructions

1. Brown the chicken. Heat the oil or ghee in a large skillet over medium-high heat. Season the chicken lightly with salt. Add the chicken and cook for about 2 minutes, turning once, just until lightly browned. The chicken will not be cooked through. Transfer to a plate.
2. Cook the onion. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Add the garlic and ginger. Stir in the garlic paste and ginger paste and cook for 30–60 seconds, until fragrant.
4. Bloom the spices. Add the cumin, coriander, garam masala, turmeric, and cayenne, if using. Cook, stirring constantly, for about 30 seconds.
5. Build the sauce. Add the tomato paste and cook for 1 minute. Stir in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Simmer the sauce. Bring to a gentle simmer and cook uncovered for about 8 minutes, allowing the sauce to begin to thicken.
7. Finish cooking the chicken. Return the chicken and any accumulated juices to the skillet. Gently simmer for 5–7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Avoid overcooking the chicken breast.
8. Add the yogurt. Reduce the heat to low or remove the skillet from the heat. Place the yogurt in a small bowl and stir in 2–3 spoonfuls of the hot curry sauce. Gradually stir the tempered yogurt mixture into the curry until smooth.
9. Finish and serve. Stir in the lemon juice. Taste and adjust the salt as needed. Garnish with chopped cilantro and serve with basmati rice.

Cook’s Note

For a mild curry, omit the cayenne entirely and allow everyone to add heat at the table. Cayenne pepper, red pepper flakes, or your favorite hot sauce can be served alongside.
Tube garlic and ginger work particularly well in this recipe and eliminate most of the prep work. If using fresh instead, substitute 3 minced garlic cloves and 1 tablespoon freshly grated ginger.