A quick & easy version of the traditional dish, this Quick & Easy Greek Yogurt Chicken Curry is simple, but bursting with flavor. Served over a bed of rice and topped with chopped nuts, a sprinkle of fresh cilantro, and served with fresh naan bread on the side- it’s the whole meal in a single bowl.
There are so many different foods I love. So. many. foods. Especially foreign foods. And foreign spices. Like curry, especially curry.
I didn’t even know I liked curry until after I started dating my husband, and I happened to be visiting for dinner on a night my FIL was making his own version of chicken curry.
One whiff of the smell wafting out of that kitchen, and I was a total gonner. Done. Hooked. I had to have some, and it was totally love at first bite- and every bite after that if I’m being completely honest.
It was a beautiful blend of deep spices that made magic in one pot. So needless to say, I had to make my own version, but I wanted to find a way to lighten it up a bit even making it a bit creamier, without adding actual cream and calories.
Let me introduce you to my beautiful, edible brain-child- Quick & Easy Greek Yogurt Chicken Curry.
Let me stop ya right there, no this is not a traditional Indian curry. In no way shape or form was I going for traditional or adhering to regional styles. This is completely my own spin on the classic.
Traditionally, an Indian curry doesn’t even necessarily include meat- many Hindu don’t eat meat for religious reasons, and instead go a vegetarian route. Yummy, but I intentionally planned this dish with chicken at the heart of it.
Traditional curries also often include a bevvy of deep spices, like garam masala, cinnamon, even ginger. I kept this dish’s spice profile much simpler, which will make it more comfortable for people with milder palates (like mine!)- but curry is often all about your personal taste, so you can’t go wrong by experimenting a bit on your own if you’re feeling adventurous.
In keeping with my simplified goal, I used chopped rotisserie chicken and sauteed yellow onions, tossed in a creamy sauce made of yogurt & half and half (instead of actual heavy whipping cream) and seasoned liberally with yellow curry powder, a pinch of turmeric, salt & pepper.
For extra protein, and for taste, I used Greek yogurt- but regular plain yogurt would also work well. Also, full fat coconut milk would be an easy and delicious alternative to the half and half if you’re avoiding cow’s milk.
Stirred together with finely chopped diced tomatoes and golden raisins, the sauce is heated until bubbling and all of the ingredients have had a chance to blend together beautifully.
Bowls are filled with rice, and each is generously topped with a ladle full of this Quick & Easy Greek Yogurt Chicken Curry.
Sprinkled with freshly chopped cilantro leaves and some chopped cashews, it’s a complete meal in a single serving bowl.
Before you go, be sure to check out these other similar recipes you might also enjoy:Singapore Rice Noodle, Basil Chicken In Coconut Curry Sauce, Thai Coconut Chicken Soup, and Curry Chicken Salad with Red Grapes and Pecans.
A quick & easy, milder version of the traditional dish this chicken curry is made in a hurry and a perfect dinner when served over a bed of basmati or jasmine rice.
- meat from one rotisserie chicken, roughly chopped
- 1 1/2 cups basmati or jasmine rice, cooked according to package directions
- 1 1/2 tbsp olive oil
- 1 yellow onion diced
- 1 1/2-2 tbsp yellow curry powder
- 1/4 tsp garlic powder
- pinch red pepper flakes, optional
- 1/2 cup plain Greek yogurt
- 3/4 cup half and half, or full fat coconut milk
- salt & pepper, to taste
- 1 14.5 oz can diced tomatoes, drained, and cut into tiny pieces (kitchen shears in the can does the trick)
- 1/3-1/2 cup golden raisins
- chopped cashews
- 1/4 cup cilantro leaves, washed, then finely chopped (for garnish)
Cook the rice according to the package directions. Set aside, covered & stirring occasionally to prevent sticking.
In a large skillet, over medium low heat, add the oil. When hot stir in the onions, continue cooking & stirring occasionally until sauteed.
Stir in the curry powder, garlic, and red pepper flakes (if using), and continue cooking for 1 minute.
Stir in the yogurt until evenly combined. Stir in the half & half, or coconut milk, until evenly combined. Bring the mixture to a simmer, and continue cooking for an additional 3-5 minutes-stirring occasionally. Season with salt & pepper, to taste. Stir in the tomatoes & raisins, and remove the skillet from heat.
Divide the rice into six different bowls, or into a single large serving dish, and ladle the chicken curry evenly out over top. Sprinkle the cashews evenly out over top and then with the cilantro leaves, and serve immediately.