Spicy Curry Chicken Recipe

Spicy Curry Chicken Recipe

  • Makes: 6 Servings
  • Ready In: 27 mins
  • Prep Time: 10 mins
  • Cook Time: 17-20 mins

In Ayurveda, the ancient healing philosophy of India, there are six key tastes: sweet, salty, sour, pungent, bitter, and astringent. All of these elements are represented in this beautiful curry. This dish can be served with  Coconut Basmati Rice with Almonds or a simple green salad and is filling enough to be a complete meal. The sweetness of the raisins in the rice adds such a lovely balance to the spicy curry chicken.

    Nutritional Information (per serving)

  • Calories: 247
  • Fat: 7g
  • Protein: 35g
  • Sodium: 131mg
  • Carbohydrates: 9g
  • Fiber: 1g
  • Sugar: 5g


  1. 2 tablespoons vegetable oil
    1 large yellow onion, cut in half, and then sliced 1/4 inch thick
    2 teaspoons mustard seeds
    2 teaspoons minced garlic
    2 teaspoons minced ginger
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1 1/2 tablespoons curry powder
    4 skinless boneless chicken breast halves (about 1 3/4 pounds), cut into 1/2-inch strips
    1 1/2 cups plain yogurt


    1. To prepare the chicken, heat the vegetable oil in a large sauté pan over medium-high heat.
    2. Add the onion and cook for 5 minutes.
    3. Add the mustard seeds and cook for 2 minutes.
    4. Stir in the garlic, ginger, cumin, coriander, and curry powder.
    5. Add the chicken and cook, stirring constantly, for about 7 minutes, or until cooked through.
    6. Lower the heat, add the yogurt, and stir until mixed thoroughly.

Anna Getty

Anna Getty is a mother of two, chef, environmental advocate, green living educator and the founder of Pregnancy Awareness Month. She has penned two books including I’m Dreaming of a Green Christmas and Anna Getty's Easy Green Organic.

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