Description
This rich and flavorful chicken curry combines tender chicken, sweet onions, crisp bell peppers, and carrots in a fragrant, spiced tomato sauce. Finished with yogurt and cream for a silky texture, it’s perfect over rice or with warm naan.
Ingredients
For the Curry
2 medium yellow onions (~13 oz), peeled, halved, and thinly sliced
2 lbs boneless, skinless chicken breast, cubed
1 medium red bell pepper, diced
3 medium carrots (5–6 oz), diced
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
Juice of ½ lemon
2 garlic cloves, minced
1 tablespoon fresh ginger, minced (~2-inch piece)
3 tablespoons curry powder
2 teaspoons garam masala
½ teaspoon fine salt
1 tablespoon salted butter, chilled and cut into pieces
For the Creamy Finish
½ cup plain Greek yogurt (whole, low-fat, or fat-free)
½ cup half-and-half
Instructions
Sauté the Aromatics
Heat a large pan over medium heat.
Add sliced onions and sauté until soft and golden, about 6–8 minutes.
Add garlic and ginger; cook 1–2 minutes until fragrant.
2. Cook the Chicken
Add cubed chicken to the pan and cook until lightly browned on all sides, about 5–7 minutes.
3. Add Vegetables and Spices
Stir in diced red bell pepper and carrots.
Add curry powder, garam masala, tomato paste, tomato sauce, lemon juice, and salt. Mix well to combine.
4. Simmer
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
5. Finish with Cream and Butter
Remove from heat briefly and stir in chilled butter, Greek yogurt, and half-and-half until smooth and creamy. Return to low heat for 2–3 minutes to warm through, but do not boil.
6. Serve
Taste and adjust seasoning as needed. Serve hot over steamed rice or with naan, garnished with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes