Easy Chicken Curry

by Erin

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.

Easy Chicken Curry

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 recipe is fairly quick and easy, 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. 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 next time I will try coconut milk and have reflected this option in the ingredients.

One year ago: Eggnog Cheesecake Bars with Cranberry Swirl

Two years ago: Hot Cocoa Blossoms

Four years ago: Latkas


Serves 4


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 (I used whole milk Chobani)

1 (14 oz.) can evaporated milk (or coconut milk)

1 tsp salt

1 tsp ground black pepper

2 cups cooked basmati or jasmine rice

Fresh cilantro leaves, for garnish (optional)


  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.


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Hope @ oh-my-foodness! December 23, 2014 - 3:44 pm

I’m going to make this tonight :D

spiffycookie December 23, 2014 - 11:50 pm

Oh you must report back! I hope you like it. I don’t claim it to be the best curry, but it’s easy.

Hope @ oh-my-foodness.com December 27, 2014 - 12:56 pm

Hey Erin – this recipe was amazing!

I modified it a bit by using more veggies and compensating with more coconut milk, yogurt and by adding chicken stock to stretch it out. I also added green beans, chili powder, turmeric and paprika for color and subbed red potatoes with sweet potatoes.

It was so tasty that the leftovers got eaten faster than any other leftovers I’ve ever made! Also, my husband and I coincidentally got a cold the next day but this “curry soup” (what I ended up making out of it) really hit the spot. I’m definitely going to make it again! :)


spiffycookie December 27, 2014 - 1:34 pm

Awesome! Thanks for reporting back and I’m glad it was helpful to ease your cold. I’d love some now while I’m recovered from the flu!

Joanne December 4, 2014 - 7:28 am

I always crave curry!! This sounds great.

Arthur in the Garden! December 3, 2014 - 6:31 pm



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