Indian Chicken Curry

Aromatic Indian spices and creamy yogurt create a simple dish with fabulous flavor.

Indian Chicken Curry


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  • PREP TIME 35


  1. Heat oil in a large non-stick skillet over medium high heat. Sauté chopped onions until tender and golden, about 10 minutes.
  2. Add garlic and sauté another 3 minutes. Add cayenne, coriander, garam masala and salt.
  3. Stir in yogurt. Lower heat, cover and simmer for 10 minutes. Remove from heat and cool.
  4. Pour cooled yogurt mixture into a food processor or blender and quickly pulse to combine. Set aside.
  5. Cut the chicken breasts into bite-sized pieces. Heat butter in large skillet over medium-high heat.
  6. Add chicken and sauté for 5 minutes until lightly browned on all sides.
  7. Add the yogurt puree to chicken and bring to a simmer. Cover pan and simmer for 30 minutes, until chicken is tender.
  8. Serve hot over basmati or brown rice.


  • 1 tablespoon vegetable oil
  • 2 medium yellow onions, chopped
  • 2 cloves garlic
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ground coriander (or less to taste)
  • 2 teaspoons garam masala
  • Salt to taste
  • 2 cups plain yogurt
  • 4 boneless, skinless chicken breasts (1 pound)
  • 2 tablespoons Horizon Organic unsalted butter
  • Prepared basmati or brown rice

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