Yogurt Chicken Curry

Yogurt Chicken Curry

26 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Patt

“Chicken breasts boiled gently, then seasoned and simmered with a yogurt curry sauce. Creamy taste without a creamy waist! This chicken will be very moist and tender. Can be served over brown rice with a green salad or with avocado slices, pear slices and crumbled feta cheese on top.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place chicken and water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
  2. When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.

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Reviews (26)

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If you want to improve this recipe then follow these steps: 1. First saute the chicken in a little bit of oil or butter until a light brown colour. 2. At this point you can add any vegetables you want, such as onion, potatoes, carrots, cellery, or even apple bits etc. 3. Instead of water, you can use chicken broth, or a small amount of buillon to add more taste. 4. More importantly, if you dont want your yogurt to currdle then you have to remove the pan from the heat when you add the yogurt. Too much heat will cause it to curdle. Then just simmer for a few minutes over very low heat. 5. Remeber that you can adjust the kind and quantity of curry to your taste.

Ellen B

Ellen B

This recipe gets four stars primarily due to how easy it is. I did doctor it up a bit. I Sauteed the chicken pieces in a bit of olive oil and fresh garlic, added some onion and carrots. Served over couscous this makes a simple and yummy dinner! HINT - To keep your yogurt from curdling either bring it to room temperature before adding it to anything hot or add some starch...a tbsp of flour or cornstach mixed into 1 cup of yogurt before adding it to the hot dish will do the trick. Also,it's best not to boil or simmer yogurt..it's kills all of the good bacteria!



I've made plenty of curries with yogurt and would recommend anyone to try this recipe. I would advice to mix the yogurt with some cornstarch and gently fold it in at the end of cooking. It will stay creamy and consistent without curdling.

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Amount Per Serving (4 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 1.6 g
  • 3%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 30.8 g
  • 62%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 124 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Jamaican Style Curry Chicken


next recipe:

Slow Cooker Chicken Curry