Super-Quick Curried Chicken

Super-Quick Curried Chicken

This is a quick, easy chicken curry that gets a lot of flavor and a little heat from a combination of fresh ginger, onion, garlic and curry powder. Serve with toasted naan or pita bread, or over steamed basmati rice.

Super-Quick Curried Chicken

  • Ingredients:
  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 clove garlic, very finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 teaspoons sugar (or more to taste)
  • 2 tablespoons lemon juice
  • 1/4 cup whole milk
  • 2 tablespoons heavy cream
  • 1/2 cup plain yogurt
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh cilantro, chopped

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

Heat the olive oil and butter in a skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, 2 minutes. Add the garlic and ginger and continue cooking until fragrant, 1 minute longer.

Add the curry powder, cumin, sugar and lemon juice and continue to cook, stirring until the curry powder coats the onion and the mixture is well blended, 1 minute. Add the chicken and sauté until golden brown on all sides, 3 to 4 minutes.

Combine the milk, cream and yogurt in a small bowl and stir until smooth. Add to the pan and combine well. Reduce the heat to medium, add the peas and simmer gently until the chicken is cooked through, 2 to 3 minutes longer. Season with salt and pepper if desired.

To serve, plate individual servings and top with chopped cilantro. Serve with toasted naan or pita bread.

Makes 4 servings.

Recipe Notes:
If desired, you can replace the milk-cream-yogurt combination with 1 cup canned coconut milk.

comments & replies

I totally agree that curry is a fuss-free, delicious solution to whipping up blah chicken breasts.

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I’m Lynne Webb, editor &
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