Quick and easy Greek yogurt chicken curry simplifies making curry but still is bursting with flavor. This easy curry features tender rotisserie chicken in a mild blend of spices simmered in a sweet and savory sauce.

The first time I had chicken curry it was love at first bite.

I knew I had to come up with a way to make my own version.

And not only did I do that, I lightened it up while still keeping it super creamy thanks to Greek yogurt.

No, this is not a traditional Indian curry recipe.

In fact, many chicken curries are not traditional to begin with since meat is not part of the diet in places with Hindu religion.

Traditional curries also often include a bevvy of deep spices, like garam masala, cinnamon, even ginger.

This dish’s spice profile is much simpler, which will make it more comfortable for people with milder palates or people who are curious to give curry a try but afraid it may be too spicy.

My Greek yogurt chicken curry is the perfect way for a curry beginner to sample some new flavors before deciding to add in those deeper, bolder flavors.

Ingredients

To make this, you’ll need:

Chicken– The meat from one rotisserie chicken, roughly chopped
Rice– Basmati or jasmine rice cooked according to the directions on the package
Olive oil
Onion– Diced yellow onion
Spices– Yellow curry powder, a pinch of red pepper flakes, salt and pepper
Greek yogurt– Make sure you are using plain Greek yogurt and not vanilla or some other flavor!
Half and Half– You could also use full fat coconut milk from a can.
Canned diced tomatoes– 14.5 ounce can, drained and cut into small pieces.
Raisins– Golden raisins for a pop of sweetness
Chopped cashews
Cilantro– Fresh cilantro washed and finely chopped for garnish

How to Make

My Greek yogurt chicken curry is so easy to make!

To do it, cook the rice according to the package directions.

Set the cooked rice aside and keep it covered.

Stir it occasionally to prevent sticking.

While the rice is cooking heat the oil in a large skillet over medium low heat.

When the oil is hot stir in the onions and chicken.

Cook the onions until they are softened.

Stir in the curry powder, garlic, and red pepper flakes and continue cooking for 1 minute.

Then, stir in the yogurt followed by the half and half or coconut milk.

Let the mixture come to a simmer and keep cooking it for 3 to 5 minutes, stirring occasionally.

Season it with salt and pepper, to taste.

Stir in the tomatoes and raisins.

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 and cilantro evenly out over top.

Serve immediately.

Enjoy!

Serving Suggestions

I like to serve this with fresh lime wedges and homemade naan for dipping!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

If you anticipate having leftovers, I recommend not mixing the curry and rice together when serving and instead serve them separately, letting everyone dish out their own.

Then store the rice and curry in separate containers.

Otherwise, you may need to add more liquid to the curry when you reheat it.

Tips and Tricks

I like to dice the tomatoes with kitchen sheers while the tomatoes are still in the can.
Have a more adventurous palate? Add a teaspoon of ginger powder or paste, a pinch of garam masala, or up the curry powder.
Not a fan of raisins? It’s ok to skip them.

Other Indian Inspired Recipes

Greek yogurt chicken curry is a deliciously creamy introduction to Indian inspired dishes.

Make it and enjoy!

Looking for other Indian inspired recipes?

Try these:

If you’ve tried this GREEK YOGURT CHICKEN CURRY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!