Updated: Nov 21, 2022
Mouth watering yellow chicken curry with bright cherry tomatoes bursting with flavor.
This Indian-inspired curry has taken me months to really perfect, and I hope you enjoy it as much as I do. I am not Indian, but hold a deep respect for the culture and amazing food from such a great part of the world. Definitely look up some authentic Indian recipes like I did when I was creating this one. This Sunny Chicken Curry is just how I combined everything I've learned through both trials and research to make my own curry at home. I garnished this curry with a ginger garlic yogurt sauce and cilantro. Enjoy!
Sunny Chicken Curry
**Important! Get out the Greek yogurt and leave it on the counter while you prep your ingredients. Adding yogurt straight from the fridge will make your curry grainy because the yogurt gets shocked from the temperature change!**
3 tbsp vegetable oil
1 tbsp Pamela's Apothecary Aarushi curry powder
Chili powder, to taste (optional)
1 small yellow or white onion, chopped
Cherry tomatoes (as many as you want)
6 Chicken tenders or 3 breasts, chopped (bite sized)
A thumbs worth of ginger, grated
6 cloves of garlic, grated or diced
1/4th cup chicken stock
2 spoonfuls Greek yogurt (room temp)
Salt, to taste
Prep ingredients; chop the onion and chicken breast. Peel and grate your ginger and garlic. Use half the curry powder on the chicken and then salt. Again, remember to pull out your yogurt from the fridge!
In a large pan, heat vegetable oil over medium heat.
Once the oil is hot add the other half of the curry powder and extra chili powder for spice if using. Stir spices around until fragrant, roughly one minute.
Add onion and cherry tomatoes. Recommended to put the tomatoes all on one side and not move them, while occasionally stirring the onions.
When the onions are soft and glossy, add the chicken. Stir intermittently so that chicken receives color on all sides. Add the ginger and garlic half way through. Chicken should not yet be cooked all the way, we’re just looking for color.
Flip the tomatoes.
Pour in the chicken stock first and then create a well by pushing the solid ingredients to the outer sides of the pan. Add the yogurt a little at a time, using the back of your spoon to stir the yogurt in circular motions into your chicken stock until well incorporated.
Mix all of the ingredients together again.
Add salt, extra spice, or more yogurt to taste. More yogurt will tone the spice down if you’ve added too much.
Cover with a lid and turn down heat to low. Let simmer for 20 minutes. Do not touch or peek!
Serve over rice.
I'd love to hear if you've tried this recipe and how it went for you! Do you like your curry extra spicy or mild? And of course, if you havn't tried our Aarushi curry powder, you can get it here: