Quick Chicken Curry
A quick and flavorful chicken curry made with simple ingredients, perfect for a weeknight dinner.
Ingredients
oil
- 2 teaspoons extra-virgin olive oil
vegetables
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
spices
- 1 tablespoon curry powder
canned tomatoes
- 1 14.5 oz. diced fire-roasted tomatoes (drained)
liquids
- 1/3 cup low-sodium chicken broth (see notes)
seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
protein
- 1 1/2 cups cooked chicken (chopped (from a rotisserie or leftover))
dairy
- 3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
fresh herbs
- Chopped fresh parsley or cilantro
nuts
- Chopped peanuts (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 4-5 minutes, then add garlic and cook 30 seconds.
- Stir in curry powder, tomatoes, broth, salt, pepper, and cayenne. Simmer 2-3 minutes.
- Add chicken and cook 1-2 minutes until warmed. Off heat, stir in yogurt.
- Serve hot, garnished with parsley or cilantro and chopped peanuts.
Notes
Use leftover cooked chicken for convenience and adjust spice level to taste.