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Super quick and simple Chicken Curry

Serves 4

  • 2 tablespoons ghee (clarified butter)

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 500g of boneless, skinless chicken breasts (about 3 breasts), cut into 3cm chunks

  • 2 tablespoons curry powder

  • ¼ teaspoon sea salt

  • 1 15–ounce can crushed tomatoes

  • ½ cup greek yogurt

  • ½ cup whipping cream

  • 2 tablespoons finely chopped coriander (optional, for topping)


  • In a large skillet or saucepan, heat the ghee over medium heat for a few minutes.

  • Add the onion and garlic and sauté for a few minutes, stirring occasionally.

  • Add the chicken, curry powder, and chopped tomatoes. Stir and bring to a simmer.

  • Reduce the heat to low and cover the skillet or saucepan. Let the chicken cook for about 12-15 minutes, or until it is cooked through. If the mixture starts to look dry, then you can add up to ¼ cup of water to the skillet.

  • Remove the lid, stir in the cream and yogurt, and then turn off the heat.

  • Serve hot, with the coriander sprinkled on top.


  • This dish is best served with steamed rice or sauteed cauliflower rice. The chicken can easily be substituted with tempe or tofu for a vegetarian version.

  • Store any leftovers in a tightly covered container in the refrigerator for up to 4 days.

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