Chicken Curry

This recipe maintains the terrific flavor of classic chicken curry but uses only 2 tablespoons of oil.

Prep Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr
6 servings


  • 2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)

  • 2 tablespoons cooking oil

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 2 teaspoons finely chopped fresh ginger

  • 1 teaspoon ground cumin

  • 1 medium tomato, finely chopped

  • 1 tablespoon ground coriander

  • 1 teaspoon coarsely ground black pepper

  • ½ teaspoon salt

  • ½ teaspoon fennel seeds, coarsely ground or crushed

  • ½ teaspoon ground turmeric

  • 1 pinch 1/4 to 1/2 teaspoon cayenne pepper

  • ½ cup plain fat-free yogurt

  • ½ cup water

  • 2 tablespoons snipped fresh cilantro

  • 1 tablespoon lemon juice

  • 3 cups hot cooked brown or white basmati rice or 6 pieces flatbread

  • 1 bunch Fresh cilantro sprigs

  • 1 medium Lemon wedges

  • 2 cups 2 cups red onion slivers, carrot sticks, sliced radishes, and/or quartered cherry tomatoes


  1. Skin chicken; trim fat from chicken. In each chicken piece, cut 2 or 3 slits, each 1 inch long and 1/2 inch deep.

  2. In a very large skillet, heat oil over medium-high heat. Add the chicken pieces; cook for 5 to 8 minutes or until chicken is lightly browned, turning occasionally to brown evenly. Using a slotted spoon or tongs, remove chicken from skillet. Cover with foil to keep warm; set aside.

  3. Add onion, garlic, ginger, and cumin to skillet. Reduce heat to medium. Cook for 6 to 8 minutes or until onion is golden brown, stirring frequently.

  4. Add tomato, coriander, black pepper, salt, fennel seeds, turmeric, and, if desired, cayenne pepper. Cook for 2 minutes, stirring occasionally.

  5. Meanwhile, in a small bowl, beat yogurt lightly with a whisk or fork. Add yogurt to tomato mixture, 1 tablespoon at a time, stirring well after each addition. Cook for 2 minutes more, stirring occasionally.

  6. Add chicken pieces and the water to the skillet. Bring to boiling; reduce heat. Stir in the 2 tablespoons cilantro; spoon liquid over chicken to coat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no longer pink (170 degrees F for breast halves; 180 degrees F for thighs and drumsticks).

  7. Transfer chicken to a serving platter. Spoon sauce over chicken. Sprinkle with the lemon juice. Serve with rice or flatbread. If desired, garnish with cilantro sprigs, pass lemon wedges to squeeze over chicken, and serve with desired vegetables.

Nutrition Facts (per serving)

312 Calories
8g Fat
28g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 3 1/2 ounces cooked meat, 1/4 cup sauce, and 1/2 cup rice
Calories 312
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Protein 30g 60%
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 79mg 26%
Sodium 286mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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