Food Gardening Network

Growing Good Food at Home

30-Minute Chicken Curry

30-Minute Chicken Curry

30-Minute Chicken Curry

Broaden your cooking skills by making this traditional Indian dish in just 30 minutes. Serve over basmati rice for a complete meal.

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Entrées


  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
  • 1 1/2 teaspoons curry powder (see note)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, plus more as needed
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon cornstarch
  • 2 cups chicken broth, low-sodium preferred
  • 1 teaspoon honey, plus more as needed
  • 1 cup frozen peas, thawed
  • 1/2 cup plain yogurt
  • Cooked basmati rice, for serving
  • Chopped fresh parsley, for garnish


  1. Put the chicken in a medium bowl and add the curry powder, salt, and cayenne pepper. Toss until all the spices completely coat the chicken. Let stand while assembling the remaining ingredients.
  2. When ready to cook, heat the vegetable oil in a large, deep skillet over medium-high heat. Cook the chicken in the hot oil until partially cooked and nicely browned on all sides, about 8 minutes. Use a slotted spoon to transfer the chicken to a clean bowl. In the same pan, sauté the onion, stirring, until the onion is translucent, about 2 minutes. Add the garlic and ginger and cook, stirring, until very fragrant, 1 minute.
  3. In a small bowl, dissolve the cornstarch in 2 tablespoons of the chicken broth, stirring until smooth. Add the remaining chicken broth and the cornstarch mixture to the skillet and stir, scraping up any browned bits from the bottom of the pan with a spoon, and bring to a boil. Reduce the heat to medium, add the honey, and cook, whisking, until the sauce has thickened, 5 minutes. Return the chicken to the pan and add the peas. Cook, stirring frequently, for an additional 2 minutes, or until the chicken is completely cooked. Taste and adjust the flavors as necessary (see notes).
  4. Remove the pan from the heat. Using a whisk, stir in the yogurt until smooth. Serve over basmati rice. Garnish with parsley.


  • Commercially available curry powders are premixed blends sold in a wide variety of flavors. If possible, buy from an ethnic grocer or specialty store. Some curry will be sweeter while others will be spicier—just before serving, taste the sauce and adjust the amount of cayenne and honey to achieve a nice balance of flavor.

Leave a Reply

Your email address will not be published.

Recipe rating

Enter Your Log In Credentials

This setting should only be used on your home or work computer.

Need Assistance?

Call Food Gardening Network Customer Service at
(800) 777-2658