Equipment
Ingredients
Aromatics & Spices
- 15 g ghee
- 50 g yellow onion, finely diced
- 1 garlic, minced
- 5 g curry powder
Proteins & Base
- 150 g chicken breast, diced into 2cm cubes
- 100 g diced tomatoes, canned or fresh
- 60 g plain yogurt, full fat, room temperature
- 2 g salt
Garnish
- 5 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Heat the ghee in a medium skillet over medium heat. Add the finely diced onion and saute until softened and translucent, about 3 minutes.
Stir in the minced garlic and curry powder. Cook until highly fragrant, constantly stirring with a spatula to prevent the spices from burning, about 1 minute.
Add the diced chicken breast to the skillet. Sear the chicken pieces on all sides until lightly browned, about 4 minutes. Wash your hands, cutting board, and any utensils that touched the raw chicken immediately to prevent cross-contamination.
Pour in the diced tomatoes and salt. Reduce the heat to medium-low and simmer until the chicken is cooked through and reaches an internal temperature of 74°C/165°F.
Remove the skillet from the heat entirely and let it rest for 2 minutes to drop the temperature. Gently stir in the room-temperature plain yogurt until a smooth, creamy sauce forms. Do not return the pan to the heat.
Transfer the curry to a serving bowl or plate over rice, and garnish with fresh chopped cilantro.
Chef's Notes
- Using full-fat, whole milk yogurt is crucial as the higher fat content provides essential stability against curdling when introduced to warm sauces.
- Toasting the curry powder in fat during step 2 blooms the fat-soluble flavor compounds, unlocking a much deeper and more complex flavor profile than adding it directly to the liquid.
- Cutting the chicken into uniform, bite-sized pieces ensures even cooking and maximizes the surface area for the tangy yogurt sauce to cling to.
- If using canned diced tomatoes, adding a tiny pinch of sugar during the simmer can help neutralize any metallic acidity from the canning process.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Yogurt may separate slightly upon thawing but will remain safe to eat.
Reheating: Reheat gently on the stovetop over low heat. Do not boil, or the yogurt will curdle.
