Creamy & Savory Chicken Breast Curry with Yogurt
Homemade Chicken Breast Curry Recipe: Enhanced with Yogurt
Craving a unique chicken breast curry? This recipe uses plain yogurt to tenderize and enrich the chicken, making it incredibly savory and smooth. The yogurt’s slight tang and depth of flavor meld beautifully with the curry spices, creating a wonderfully thick and complex sauce. Discover the magic of this yogurt-infused chicken curry that tenderizes the meat and adds a delightful richness. Let’s get started!
Chicken Breast Marinade Ingredients- 2 Chicken Breasts (approx. 300g)
- 1 Tbsp Plain Yogurt (unsweetened)
- 1 tsp Lemon Juice
- 1 Tbsp Minced Garlic
- 2 tsp Mild Chili Powder (adjust to taste)
- 1 Tbsp Curry Powder
- Pinch of Black Pepper
Curry Base Ingredients- 2 Tbsp Curry Powder
- 400ml Water (approx. 2 cups)
- 5 Tbsp Tomato Sauce (store-bought)
- 5 Tbsp Milk (or heavy cream)
- 1 Tbsp Mild Chili Powder
- 1 Onion (medium, finely chopped)
- A handful of Cabbage (approx. 50g, thinly shredded)
- 1/2 Tbsp Butter (optional, for added richness)
- 2 Tbsp Curry Powder
- 400ml Water (approx. 2 cups)
- 5 Tbsp Tomato Sauce (store-bought)
- 5 Tbsp Milk (or heavy cream)
- 1 Tbsp Mild Chili Powder
- 1 Onion (medium, finely chopped)
- A handful of Cabbage (approx. 50g, thinly shredded)
- 1/2 Tbsp Butter (optional, for added richness)
Cooking Instructions
Step 1
First, rinse the 2 chicken breasts thoroughly and dice them into bite-sized pieces.
Step 2
In a bowl, combine the diced chicken breast with 1 Tbsp of plain yogurt, 1 tsp of lemon juice, 1 Tbsp of minced garlic, 2 tsp of mild chili powder, 1 Tbsp of curry powder, and a pinch of black pepper. Mix well with your hands, ensuring all the spices coat the chicken evenly. Let it marinate for about 10 minutes.
Step 3
Heat 2 Tbsp of cooking oil in a pan over medium heat. Wait until the pan is sufficiently hot. (You can test the oil temperature by dipping a wooden chopstick; if bubbles rise around it, the oil is ready.)
Step 4
Add all the marinated chicken breast to the hot pan and sauté until the surface turns golden brown. Once the chicken is cooked on the outside, transfer it to a separate dish for a moment. This step helps keep the chicken breast extra tender.
Step 5
In the same pan, melt 1/2 Tbsp of butter or add another 1 Tbsp of cooking oil. Butter adds a lovely aroma but can be omitted if preferred.
Step 6
Add the finely chopped onion (1 medium onion) and sauté over medium-low heat for 2-3 minutes until translucent. Sautéing the onions well is crucial for bringing out their natural sweetness.
Step 7
Add the thinly shredded cabbage and sauté with the onions for another 1-2 minutes. Cook just until the cabbage begins to soften slightly.
Step 8
Continue to stir-fry, ensuring the onions and cabbage are well combined and softened, allowing their flavors to meld and sweeten.
Step 9
Pour 400ml of water into the pan with the sautéed vegetables. Once the water comes to a boil, stir in 1 Tbsp of mild chili powder and mix well. (Adjust the spiciness to your preference.)
Step 10
Reduce the heat to low. Gradually add 2 Tbsp of curry powder, 5 Tbsp of tomato sauce, and 5 Tbsp of milk. Whisk thoroughly to ensure the curry powder dissolves completely without any lumps, creating a smooth sauce.
Step 11
Return the reserved chicken breast to the pan. Continue to simmer over low heat for about 5-7 minutes, or until the sauce thickens to your desired consistency. Stir occasionally to prevent sticking. Your delicious and unique chicken breast curry is now ready!
Step 12
Serve the finished chicken curry generously over warm white rice for a hearty chicken curry bowl. For an even more satisfying meal, add a soft-boiled egg on the side.
