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 Goods
- 1 14.5 oz. diced fire-roasted tomatoes (drained)
Broth
- 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)
Garnish
- Chopped fresh parsley or cilantro
- Chopped peanuts (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, then add garlic and cook for 30 seconds.
- Stir in curry powder, tomatoes, and chicken broth. Season with salt, pepper, and cayenne if using. Simmer for 2-3 minutes.
- Add chicken and cook until warmed through, 1-2 minutes. Turn off heat and stir in Greek yogurt.
- Serve hot, garnished with parsley or cilantro and chopped peanuts.
Notes
For extra flavor, use leftover cooked chicken or rotisserie chicken.