Sautéed Chicken Curry with Greek Yogurt and Aromatic Spices

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A vibrant chicken curry enhanced with creamy Greek yogurt and a blend of warm spices, delivering a rich and tangy flavor. This Indian-inspired curry recipe, ready in about 50 minutes, pairs chicken breasts, Greek yogurt, onion 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.

Ingredients

• 1 kg, cut into 1-inch pieces chicken breasts
• 1 cup (240 ml) Greek yogurt
• 1 large, chopped onion
• 4, finely chopped garlic cloves
• 1 inch piece, grated fresh ginger
• 1, deseeded and chopped green chili
• 1/4 cup (60 ml) extra virgin olive oil
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 1/2 cup (120 ml) water
• 1/4 cup, chopped fresh coriander leaves

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 1 chopped large onion, 4 finely chopped garlic cloves, 1 inch grated fresh ginger, and 1 chopped green chili; pulse until a coarse paste forms.
2. Step 2: Heat 1/4 cup (60 ml) extra virgin olive oil in a deep pan over medium heat. Add the onion-garlic-ginger-chili paste and sauté for 5-6 minutes until fragrant and the raw smell disappears.
3. Step 3: Stir in 1 tsp ground turmeric, 1 tbsp ground coriander, 1 tsp ground cumin, and 1 tsp garam masala, cooking for 2 minutes to bloom the spices.
4. Step 4: Add 1 kg cut chicken breasts and 1 tsp salt; cook for 8 minutes, stirring frequently until the chicken pieces start to brown slightly.
5. Step 5: Lower heat to medium-low and mix in 1 cup (240 ml) Greek yogurt gradually to prevent curdling; stir well to coat the chicken.
6. Step 6: Pour in 1/2 cup (120 ml) water, cover the pan, and simmer for 15 minutes until the chicken is cooked through and the sauce thickens to coat the back of a spoon.
7. Step 7: Remove from heat, garnish with 1/4 cup chopped fresh coriander leaves, and serve hot with rice or flatbread.