Creatively Lu: Heather's Chicken Curry


  • 2 lbs chicken tenders or breast
  • 2 teaspoons salt
  • 1/2 cup oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can diced tomatoes
  • 1 cup plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 c. water
  • 2 tablespoons chopped fresh cilantro


  1. Heat olive oil in large skillet and season chicken with salt. When oil is hot - cook chicken until outsides are browned. Aprox 2-3 minutes each side. When chicken is browned drain it on paper towels and set aside. 
  2. Reduce the heat to medium-high; in the same pan add the diced onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes.
  3. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture
  4.  Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 
  5. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  6. Cover the skillet and simmer for 20-30 mins until chicken is is full cooked.