Sautéed Chicken Curry with Greek Yogurt and Aromatic Spices

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

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 ready in about 50 minutes pairs cut into 1-inch pieces chicken breasts, (240 ml) Greek yogurt, large, chopped 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Chicken Curry with Greek Yogurt and Aromatic Spices take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sautéed Chicken Curry with Greek Yogurt and Aromatic 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 (240 ml) greek yogurt from drying out.

Can I substitute ingredients in Sautéed Chicken Curry with Greek Yogurt and Aromatic 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 Sautéed Chicken Curry with Greek Yogurt and Aromatic 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 Sautéed Chicken Curry with Greek Yogurt and Aromatic Spices?

Indian curry 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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