Yogurt Chicken Curry (Kid-Approved)
Yogurt Chicken Curry is a creamy, aromatic, and kid-approved dish that combines tender chicken pieces with a tangy yogurt-based sauce, curry spices, and hearty chunks of potatoes and carrots. This comforting curry is rich in flavor yet simple to prepare, making it ideal for weeknight dinners or family gatherings. The yogurt not only adds a unique tangy flavor, but also tenderizes the chicken, giving it a melt-in-your-mouth texture.
Prepping time: 30 minutes (including marination) | Cooking time: 35 minutes | Servings: 3-4
Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.
Ingredients
500g chicken breast, cut into pieces
1 cup plain Greek yogurt
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup plain Greek yogurt
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 Maggi curry cubes
3 medium potatoes, cut into bite-sized chunks
1 large carrot, cut into bite-sized chunks
1-2 cups water (adjust based on desired consistency)
1-2 cups water (adjust based on desired consistency)
A pinch of salt (adjust to taste)
Instructions
1. In a bowl, mix chicken breast with yogurt and a pinch of salt. Let it marinade for about 30 minutes.
2. Heat cooking oil in a pot over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and golden.
3. Crumble the Maggi curry cubes into the pot. Add a splash of water and stir to dissolve the cubes into the mixture.
4. Add the marinated chicken along with the yogurt mixture. Stir well to coat the chicken with the rest of the ingredients in the pot.
5. Stir in the cubed potatoes and carrot, mix well with the chicken. Add 1–2 cups of water, depending on your preferred curry consistency.
6. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
7. Add a pinch of salt to taste and turn off the heat. Serve with steamed rice or flatbread.
2. Heat cooking oil in a pot over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and golden.
3. Crumble the Maggi curry cubes into the pot. Add a splash of water and stir to dissolve the cubes into the mixture.
4. Add the marinated chicken along with the yogurt mixture. Stir well to coat the chicken with the rest of the ingredients in the pot.
5. Stir in the cubed potatoes and carrot, mix well with the chicken. Add 1–2 cups of water, depending on your preferred curry consistency.
6. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
7. Add a pinch of salt to taste and turn off the heat. Serve with steamed rice or flatbread.
Download the recipe card for yogurt chicken curry
