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Chicken Curry with Gentle Spices

Chicken Curry Recipe with Gentle Spices

Spicy Curry Chicken recipe made with a technique I learned in a Caribbean food festival. It is made by simmering chicken in a homemade aromatic curry sauce and then thickinging it with Greek yogurt for a rich and delicious chicken curry recipe that will impress everyone in your family.
Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 423kcal


To make the Curry Paste:

  • 1 large onion cut in half
  • 6-8 garlic cloves pressed through a garlic press
  • 1 3- inch fresh ginger peeled
  • 2 teaspoons Crossover spice blend of ground coriander, cumin and freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 14 oz. canned tomatoes
  • 2 jalapeños seeded and chopped
  • 1/2 cup water

To make the chicken:

  • 1 tablespoon olive oil
  • 2 cups whole milk yogurt
  • 2 pounds skinless chicken breasts cut into bite sizes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup water
  • 2 tablespoon fresh flat-leaf parsley chopped


  • Place half of the onion, garlic, fresh ginger, Crossover spice, salt, cinnamon, tomatoes, jalapenos, and water in a food processor attached with the steel blade. Process until totally pureed. Set aside.
  • Slice the other half of the onion thinly.
  • Heat 1-tablespoon olive oil in a large flat bottom skillet. Add the thinly sliced onion and cook, stirring occasionally, until wilted (4-5 minutes). Add the curry paste and cook in medium heat, stirring constantly, 20-25 minutes. (*For more on this, please read the blog post.) You will realize, in time, some of the juices will evaporate and a very curry-like smell will fill your kitchen.
  • Add 2/3 cup of the yogurt into the skillet and cooking for another 10 minutes, stirring constantly. Yogurt will thicken as it cooks.
  • Add the chicken, 1/3 cup of water, and the rest of the yogurt (should be 1 1/3 cup) in the skillet. Give it to a stir and allow it to come to a simmer. Turn down the heat to medium-low and cook until the chicken is cooked through and tender, 10-15 minutes.
  • Using a slotted spoon, transfer the chicken to a large plate. Increase heat to medium high and allow it to cook until it thickens, 5-7 minutes. Keep a close eye on to make sure it doesn't burn. Stir in the chicken back in the skillet.
  • Taste for seasoning and add more, if necessary. Serve over white rice. Sprinkle it with chopped parsley.


Calories: 423kcal | Carbohydrates: 19g | Protein: 55g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 161mg | Sodium: 1040mg | Potassium: 1440mg | Fiber: 3g | Sugar: 12g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 214mg | Iron: 3mg