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“This is a really great recipe for people that do not like or can not eat coconut or coconut milk. It is smooth and creamy, with a nice curry flavor.”

Ingredients Nutrition

  • Chicken
  • 1 12 lbs chicken breasts or 1 12 lbs chicken tenders, cut into 1 inch pieces
  • 1 teaspoon salt and pepper, to taste
  • 1 tablespoon curry powder
  • 2 tablespoons vegetable oil
  • Curry sauce
  • 1 yellow onion, chopped fine
  • 1 cup chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons curry powder
  • 1 teaspoon salt and pepper, to taste
  • 1 cup Greek yogurt
  • 1 tablespoon vegetable oil
  • Rice and Additions
  • 3 cups cooked rice
  • 14 cup peas, cooked (optional)
  • 14 cup raisins (optional)


  1. Chicken:
  2. Cut chicken into 1 inch (bite size pieces).
  3. Season the chicken pieces with salt and pepper and curry powder.
  4. Add the oil to a preheated pan on med-high, then add the chicken pieces and cook until done,.
  5. Remove from heat and set aside to make the sauce.
  6. Sauce:
  7. In a sauce pan, add the oil and chopped onions. Cook on medium heat until tranlucent.
  8. In a medium mixing bowl, add the stock, corn starch, curry powder, salt and pepper. Whisk will to combine. (This would be the time to add any other additional spices you like in curry, if you just like curry powder, do not add any other spices).
  9. Add mixture to onions and heat over med-med/low heat until thick. Stirring often.
  10. In another mixing bowl, add the yogurt and whisk smooth.
  11. Temper the yogurt with the starch mixture and add back to the pan. (add a small amount of the hot liquid to the yogurt and mix well, continue until about half of the hot liquid is mixed into the yogurt. Then add that mixture to the hot and mix will). Turn heat to low and cook until sauce is hot.
  12. Look online for "how to temper an egg," if you are not familliar with this procedure.
  13. Service:
  14. Once the sauce is hot add chicken to the sauce and let cook 1-2 minutes. Then top the sauce over rice and enjoy.

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