Yogurt Chicken Curry Recipe - Allrecipes.com
Yogurt Chicken Curry Recipe
  • READY IN 25 mins

Yogurt Chicken Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Aug 12, 2008

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!

Most Helpful Critical Review
Oct 25, 2008

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.


29 Ratings

Jun 05, 2006

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.

Jan 20, 2009

Personally this is my favorite curry chicken recipe with my adjustments. First of all I bake this recipe on 350 for 1-1/2 hours.Instead of using water use chicken bullion (and about half of what this recipe calls for) more yogurt (be sure to add either flour or cornstarch to prevent the curdleing) and for the last 15 minutes of baking add fresh cut up tomatoes. (the more the better!) YUMMY!!

Mar 05, 2007

I'm really glad I tried this recipe, despite some of the reviews worrying me. I was very careful to turn off the heat when I added the yogurt mix and I didn't heat it much at all after stirring it in, just enough to make everything warm. Also, I would recommend draining nearly all the water off the chicken. You can always add a little water back in if the sauce seems like it's going to be too thick. I used red curry powder instead of mild. Delicious!

Jun 22, 2003

I've never really tried curry foods, but this seemed awful. I don't think the yogurt is supposed to curdle, and the smell was awful!

Jan 08, 2004

A very nice and tasty recipe, which is simple to make and enjoyed by the whole family.

Jul 04, 2007

This is a nice base recipe to make a quick curry. I added sauted onions, broccoli, garlic and used 2 tbsp of a thai curry paste instead of powder. I like it hot and next time will up the amount of paste. I drained off most of the water as I simmered with a lid on and found if I took the pan off the element, the yogurt mix blended without seperation.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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