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

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.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1 C Stonyfield Organic Plain Whole Milk Yogurt
  • 1 lb boneless skinless chicken thighs, cut into 1” pieces
  • 2 tsp curry powder
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • 1 (1-inch) piece of fresh ginger, peeled and grated
  • 1 clove garlic, peeled and grated
  • 2 tsp curry powder
  • 3/4 tsp salt
  • 1/8 tsp cayenne
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 C potato, peeled and cubed
  • 1 C frozen peas
  • 2 Tbsp chopped fresh cilantro, for garnish
  • 3 C basmati rice, optional

directions

Step 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.