This dish, like many in Indian cooking, is a classic vehicle for rich, creamy yogurt. Use your favorite curry powder to season both the meat and the yogurt, then simmer together to make a sauce that tastes like it has been cooking all day but is on the table in no time. Indian-Style Chicken Curry Go to recipes By Stonyfield Indian Quick MealsThis dish, like many in Indian cooking, is a classic vehicle for rich, creamy yogurt. Use your favorite curry powder to season both the meat and the yogurt, then simmer together to make a sauce that tastes like it has been cooking all day but is on the table in no time. Ready In: 30 minutes Level: Easy Prep: 10 minutes Cook: 20 minutes Yields: 4 servings Print RecipeIngredients1 C Stonyfield Organic Plain Whole Milk Yogurt1 lb boneless skinless chicken thighs, cut into 1” pieces2 tsp curry powder1/2 tsp saltjuice of 1/2 lemon1 (1-inch) piece of fresh ginger, peeled and grated1 clove garlic, peeled and grated2 tsp curry powder3/4 tsp salt1/8 tsp cayenne2 Tbsp olive oil1 small yellow onion, chopped1 C potato, peeled and cubed1 C frozen peas2 Tbsp chopped fresh cilantro, for garnish3 C basmati rice, optionaldirectionsStep 1 In a large bowl, toss chicken pieces with curry powder and salt. Set aside.Step 2 In another bowl, whisk yogurt, lemon juice, ginger, garlic, curry powder, salt and cayenne pepper until smooth. Set aside.Step 3 In a large, straight-sided pan or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft and translucent but not browned, 2-3 minutes. Add potato and chicken pieces and cook and stir until chicken is browned on all sides and potato is starting to get tender, about 5 minutes. Turn heat to low, add yogurt and stir to mix, scraping up any browned bits with a wooden spoon. Cover the pot and simmer 10-15 minutes (do not boil), stirring once or twice, until the sauce thickens around the meat. Add peas and cook just to heat through. Garnish with chopped cilantro and serve over basmati rice.