Yogurt-Curry Chicken with Cumin and Coriander
Tender chicken simmered in a creamy yogurt sauce with warm spices, making it a comforting and aromatic dish. This indian-inspired one pot ready in about 45 minutes pairs ghee, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, boneless skinless, cut into 1-inch pieces chicken thighs
- 2 tbsp ghee
- 1, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1 tsp cumin
- 1 tsp coriander
- 1/2 cup plain yogurt
- 1 cup chicken broth
- 1/2 tsp turmeric
- to taste salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Season 1 lb chicken thighs with salt. Heat 2 tbsp ghee in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until golden brown on all sides. Remove and set aside.
- Step 2: In the same skillet, add 1 finely chopped onion and cook for 5 minutes until golden. Add 3 minced garlic cloves, 1 minced tbsp fresh ginger, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute until fragrant.
- Step 3: Stir in 1/2 cup plain yogurt and 1 cup chicken broth, then return the chicken to the skillet. Add 1/2 tsp turmeric and bring to a gentle simmer. Cover and cook on low heat for 20 minutes until the chicken is tender and the sauce has thickened.
- Step 4: Garnish with 2 tbsp chopped fresh cilantro and serve with rice.
Frequently asked questions
How long does Yogurt-Curry Chicken with Cumin and Coriander take to make?
Total time is about 45 minutes (20 min prep + 25 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 Yogurt-Curry Chicken with Cumin and Coriander?
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 ghee from drying out.
Can I substitute ingredients in Yogurt-Curry Chicken with Cumin and Coriander?
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 Yogurt-Curry Chicken with Cumin and Coriander 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 Yogurt-Curry Chicken with Cumin and Coriander?
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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