Lately, I have found myself making more curry inspired dishes. And that is because I have come to realize that both my son and hubby are so in love with the incredibly flavorful spices. I have adapted this chicken curry from my goat recipe. This version of the boneless chicken breast and using the olive oil as fat certainly speaks to a healthier plate. The Thai curry paste, I feel, is less intense than some of the powdered kinds of curry. The yogurt addition gave this dish a smooth texture and softens the overall curry taste. [I suppose you can substitute coconut milk for a much more creamy texture.]
It’s always a plus when my heritage collides with other cultures fusing all the deliciousness into one dish. I served this with my Fennel Basmati Rice, but it goes equally as well with roti or pita bread. I hope you will try this recipe and enjoy it as much as my family do. Happy Cooking!
Try this popular curry recipe: Shrimps & Vegetables in Coconut Curry Broth
Red Curry Yogurt Chicken
A great weeknight or weekend dinner recipe that is bursting with rich flavors.
- 3 1/2 pounds boneless chicken breasts (rinse and dry, optional) cut up into bite sized chunks
- 1/2 pound baby gold potatoes or about 6 potatoes
- 1 large onion peeled, halved and sliced
- 5 – 6 scallions chopped/diced
- 6 cloves garlic crushed or finely minced (about 1 tablespoon)
- 1 tablespoon fresh thyme finely chopped if needed
LIQUID. DAIRY. OIL.
- 1/4 cup extra virgin olive oil
- 3/4 cup plain Greek yogurt
- 2 cups chicken bone broth or chicken broth
- 2 1/2 – 3 tablespoons Thai red curry paste
- 2 1/2 teaspoons sea salt (adjust for your diet)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (this can be optional)
Season the chicken breasts pieces with 2 teaspoons of the salt and 3/4 teaspoons of the freshly ground black pepper.
Note: I usually do this step first and set aside the chicken while I prepare the other ingredients.
Heat the olive oil in a large saute pan over medium high heat.
Brown the chicken pieces in two batches – filp once. Cook the chicken for about 2 minutes on each flat side, until lightly brown on both sides. Remove the chicken and set aside.
Turn down the heat to medium. Add the onions and saute for 3 to 4 minutes.
Add the spices, coriander, cumin, and cayenne pepper, if using. Mix to combine with onions and saute for about 1 to 2 minutes until very fragrant.
Add the garlic, scallions and thyme. Sprinkle a pinch/dash of the remaining salt and pepper. Mix and cook about 1 to 2 minutes.
Add the red curry paste, Mix with the onion spice mixture and cook about 1 to 2 minutes.
Add the potatoes. Season with the remaining salt and pepper. Mix to coat with the curry mixture.
Add the chicken with any juices that was released. Mix to combine with the potatoes.
Add the yogurt. Mix to coat the chicken and potatoes.
Add the chicken broth. Stir to incorporate with the chicken and potatoes.
Bring to a boil. Cover and let simmer until the chicken is pull apart fork tender – about 45 minutes to 1 hour.
Note: I used very large breasts and cooked it for 1 hour. You can use medium or medium-low heat. Also, depending on how much curry gravy you want you can add more chicken broth or leave the heat on medium-low.
Serve with your favorite side dish, like rice or roti or even pita bread.
Note: I usually serve this with my Fennel Basmati Rice (link in notes below)
You can substitute bone-in chicken.
I used Halal chicken breasts – they were very large. If using regular store bought chicken breasts cook the chicken less time (approximately 45 minutes to get it to fall apart tender).
Using the boneless/skinless chick breasts results in a non-greasy dish. Using olive oil is also healthier. Try serving it with my popular Fennel Basmati Rice.