One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices
A hearty one-pot chicken curry cooked with Greek yogurt and a blend of toasted Indian spices for a rich and aromatic meal. This indian-inspired one pot ready in about 55 minutes pairs grams chicken breast, cut into chunks, olive oil, grams all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 500 grams chicken breast, cut into chunks
- 3 tbsp olive oil
- 30 grams all-purpose flour
- 1 medium onion, finely sliced
- 5 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp red chili powder
- 1 cup Greek yogurt
- 3/4 cup water
- 1 1/4 tsp salt
- 1/4 cup fresh cilantro leaves, chopped
Instructions
- Step 1: Toss 500 grams chicken breast chunks with 30 grams all-purpose flour until evenly coated.
- Step 2: Heat 3 tbsp olive oil in a deep pot over medium-high heat. Add the floured chicken pieces and brown for 5-6 minutes, turning occasionally until golden; remove and set aside.
- Step 3: In the same pot, add 1 finely sliced medium onion and sauté for 6 minutes until soft and caramelized.
- Step 4: Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Stir in 1 tsp ground turmeric, 1 tbsp ground cumin, 1 tbsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp red chili powder; cook for 30 seconds to release their aroma.
- Step 6: Reduce heat to medium-low and whisk in 1 cup Greek yogurt gradually to form a creamy sauce.
- Step 7: Return the browned chicken to the pot and pour in 3/4 cup water along with 1 1/4 tsp salt.
- Step 8: Cover and simmer gently for 25 minutes until chicken is tender and sauce thickens.
- Step 9: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.
Frequently asked questions
How long does One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices take to make?
Total time is about 55 minutes (15 min prep + 40 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 One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices?
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 One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices 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 One-Pot Indian Chicken Curry with Greek Yogurt and Toasted Spices?
Indian one pot 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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