Creamy Lemon Yogurt Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting and tangy chicken curry enriched with creamy yogurt and fresh lemon, finished with a hint of mint. This family-friendly dish is ready in 30 minutes and pairs perfectly with steamed rice. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs Boneless chicken thighs, Plain yogurt, Full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat, then add 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced, sautéing for 3-4 minutes until golden and fragrant.
  2. Step 2: Stir in 2 teaspoons curry powder and 1.5 pounds boneless chicken thighs, cut into 1-inch pieces, cooking for 4-5 minutes until the chicken is lightly browned on all sides.
  3. Step 3: Add 1/2 cup plain yogurt, 1/2 cup full-fat coconut milk, 2 tablespoons lemon juice, and 1/2 teaspoon salt, stirring constantly to prevent curdling until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
  4. Step 4: Remove from heat, stir in 2 tablespoons fresh mint, chopped, and serve immediately with steamed rice.

Frequently asked questions

How long does Creamy Lemon Yogurt Chicken Curry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Lemon Yogurt Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Creamy Lemon Yogurt Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Lemon Yogurt Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Lemon Yogurt Chicken Curry?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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