Mild and Easy Chicken Curry

    25 minutes

    Chicken breasts simmered gently in a mild yoghurt curry sauce. Creamy taste without a creamy waist! The chicken will be very moist and tender.

    38 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves - cut into bite size pieces
    • 1 cup (250ml) water
    • 1 pinch salt and pepper, to taste
    • 1 cup (250ml) yoghurt
    • 1 teaspoon mild curry powder

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    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.
    3. In a small bowl combine yoghurt and curry powder then mix together. Stir this mixture into saucepan until all chicken pieces are coated; then simmer for another 5 minutes to heat through.

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    Reviews in English (27)


    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.  -  25 Oct 2008  (Review from Allrecipes USA and Canada)


    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's kills all of the good bacteria!  -  12 Aug 2008  (Review from Allrecipes USA and Canada)


    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.  -  05 Jun 2006  (Review from Allrecipes USA and Canada)