Easy Chicken Curry

Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.

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Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.

Let’s make curry. This easy chicken curry recipe is fairly quick, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in.

I have to admit however, that this was not my favorite curry recipe the first time I made it. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so the next time I made it with coconut milk and it was far superior.

Post updated 8/13/2026. Photo above is the original.

One year ago: Eggnog Cheesecake Bars with Cranberry Swirl

Two years ago: Hot Cocoa Blossoms

Four years ago: Latkas

EASY CHICKEN CURRY

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Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 lb. boneless, skinless chicken breasts, cubed
• 1 lb. baby red skinned potatoes, quartered
• 2 carrots, peels and sliced
• 1 small white onion, sliced
• 1 Tbsp curry powder
• 1 cup plain Greek yogurt
• 1 (14 oz.) can coconut milk
• 1 tsp salt
• 1 tsp ground black pepper
• 2 cups cooked basmati or jasmine rice
• Fresh cilantro leaves, for garnish (optional)

Directions

1. In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
2. To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
3. Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.

Source: Adapted from Semi-Homemade, September/October 2010.