PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | YIELD: 4 People
This easy one-pan recipe is perfect for a quick dinner. One of my favourite go-to for busy weeknights that is ready in no more than fifteen minutes. Crazy delicious and always the highlight of our every meal rotation!
INGREDIENTS
2 tsp extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 14.5-ounces can dice fire-roasted tomatoes, drained
1/3 c. low-sodium chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, optional
1 1/2 c. cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 c. plain Greek yoghurt (non-fat, 2%, or 5% fat are all OK)
FOR SERVING:
Chopped fresh parsley or cilantro
Chopped peanuts (optional)
HOW TO MAKE QUICK CHICKEN CURRY
Step 1: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the skillet and saute for about 4 to 5 minutes until soft. Add in the garlic and continue to cook for 30 seconds more.
Step 2: To the skillet, add in the curry powder, diced tomatoes, and chicken broth. Season with salt, pepper, and cayenne, if using. Stir well until everything is incorporated, then bring to a low simmer and cook for another 2 to 3 minutes until the mixture has slightly thickened.
Step 3: Add in the chicken, stir, and cook for a minute or two more until warmed through.
Step 4: Remove from the heat, then stir in the Greek yoghurt until just mixed.
Step 5: Before serving, garnish with some chopped parsley or cilantro and some chopped nuts. Enjoy immediately!
NOTES:
If using the raw chicken to make this recipe. First, chop the chicken into half-inch cubes, then lightly sprinkle with salt and pepper. To the pan, add the chicken pieces after the onion and garlic have softened and cook while stirring often until fully cooked through. This takes about 7 to 8 minutes, then resume with step 2.
You can use chicken broth instead of milk if you have a problem with curdling.
NUTRITION FACTS:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 225 | TOTAL FAT: 10g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 53mg | SODIUM: 487mg | CARBOHYDRATES: 13g | FIBER: 3g | SUGAR: 8g | PROTEIN: 21g
Ingredients
- 2 tsp extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 14.5-ounces can dice fire-roasted tomatoes, drained
- 1/3 c. low-sodium chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper, optional
- 1 1/2 c. cooked chicken, chopped (from a rotisserie or leftover, see notes)
- 3/4 c. plain Greek yoghurt (non-fat, 2%, or 5% fat are all OK)
- FOR SERVING:
- Chopped fresh parsley or cilantro
- Chopped peanuts (optional)
Instructions
Step 1: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the skillet and saute for about 4 to 5 minutes until soft. Add in the garlic and continue to cook for 30 seconds more.
Step 2: To the skillet, add in the curry powder, diced tomatoes, and chicken broth. Season with salt, pepper, and cayenne, if using. Stir well until everything is incorporated, then bring to a low simmer and cook for another 2 to 3 minutes until the mixture has slightly thickened.
Step 3: Add in the chicken, stir, and cook for a minute or two more until warmed through.
Step 4: Remove from the heat, then stir in the Greek yoghurt until just mixed.
Step 5: Before serving, garnish with some chopped parsley or cilantro and some chopped nuts. Enjoy immediately!
Notes
If using the raw chicken to make this recipe. First, chop the chicken into half-inch cubes, then lightly sprinkle with salt and pepper. To the pan, add the chicken pieces after the onion and garlic have softened and cook while stirring often until fully cooked through. This takes about 7 to 8 minutes, then resume with step 2. You can use chicken broth instead of milk if you have a problem with curdling.
