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Pioneer Woman Chicken Curry in a Hurry

Pioneer Woman Chicken Curry in a Hurry - recipe card
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This lightning-fast curry delivers deep, complex flavor in under 30 minutes, thanks to a fragrant blend of curry powder, ginger, and garlic. Tender chicken simmers in a creamy yogurt-tomato sauce, creating a luxurious, lightly spiced dish that clings beautifully to rice. Perfect for a busy weeknight, it delivers all the comfort of a slow-simmered curry without the wait.

Ingredients

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  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup full-fat plain Greek yogurt, at room temperature
  • 1/4 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked basmati rice, for serving (optional)

Instructions

  1. Melt the butter in a large skillet or Dutch oven over medium heat. Once the butter foams and the sizzling subsides, add the diced onion and cook, stirring frequently, for 4 to 5 minutes, until the onion is soft and translucent. This forms the aromatic base of the curry.
  2. Add the minced garlic and grated ginger to the skillet and cook for 30 to 60 seconds, stirring constantly, until fragrant. Be careful not to brown the garlic, as it will turn bitter and ruin the sauce.
  3. Stir in the curry powder, turmeric, cumin, kosher salt, and black pepper. Toast the spices for 1 minute, stirring continuously, until they become deeply fragrant and slightly darkened. This blooming step releases the spices’ essential oils and builds a richer flavor foundation.
  4. Add the chicken pieces to the skillet and toss to coat them thoroughly in the spice mixture. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through. you are searing for flavor, not cooking the chicken all the way.
  5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor and will incorporate into the sauce. Bring the mixture to a gentle simmer.
  6. Add the undrained diced tomatoes and stir to combine. Simmer over medium-low heat for 8 to 10 minutes, allowing the sauce to thicken slightly and the flavors to meld. The chicken should be cooked through and no longer pink in the center—it will read 165°F / 74°C on an instant-read thermometer.
  7. Remove the skillet from the heat and let it cool for 2 minutes. This is crucial: adding the yogurt to a bubbling hot pan will cause it to curdle. Stir in the Greek yogurt and heavy cream, mixing until the sauce is smooth and creamy. The sauce will turn a lovely golden-orange color.
  8. Stir in the lemon juice, which brightens the entire dish and balances the richness. Taste and adjust seasoning with more salt if needed.
  9. Serve immediately over cooked basmati rice, if desired, and garnish each bowl with a generous sprinkle of fresh cilantro. The sauce should be thick enough to coat the back of a spoon but still pourable.

Notes

Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, but the sauce may thicken—thin with a splash of chicken broth or water when reheating. Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Warm in a saucepan over medium-low heat, stirring frequently, until hot and bubbling (about 5-7 minutes). Avoid boiling aggressively to prevent the yogurt from curdling. Microwave: Heat in a microwave-safe dish on 70% power in 30-second intervals, stirring between each, until piping hot. For best results, do not reheat rice in the microwave—steam it fresh or reheat in a covered pan with a splash of water.

Nutrition

Keywords: chicken curry, quick curry, weeknight dinner, easy curry, curry in a hurry, Pioneer Woman, Indian-inspired, creamy curry, yogurt curry, stovetop curry, chicken breast

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-curry-in-a-hurry/