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Greek Yogurt Curry Chicken

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Do you know how frustrating it is to love curry and cooking curry, but find yourself hours away from the nearest store with the supplies you need? If you like curry, you probably know exactly what I’m talking about. Even if you have all the ingredients, sometimes it’s nice to make something a little more relaxed. This chicken curry features Greek yogurt, potatoes, and spices that you can find at your local grocery store. {{If you’re looking for a vegetarian curry with Greek yogurt, please stop by this pumpkin curry recipe!}} It works really well as a make-ahead meal, and it keeps in the fridge for several days. In fact, it might have been even tastier the next day! I hope you enjoy this Greek yogurt curry chicken as much as we do!

A chicken and potato curry using only spices you can find at a regular grocery store!

If you do want to do the bulk of the cooking ahead of time, I suggest leaving out the peas during the initial cooking and adding them in when you warm the dish up. It’s just so easy for peas to become mushy little messes! Also, I really prefer boneless, skinless chicken thighs for this because dark meat has so much more flavor. I know a lot of people who are squeamish about thigh meat, though. If you’re one of them, you can use breasts of breast fillets, instead, but I urge you to try the thighs! Bone in, skin on is okay, too, you’ll just have to get the skin off them after the initial browning. That’s kind of messy and I usually burn myself, so I like going for the already skinless variety!

Greek yogurt curry with chicken and potatoes


Curried Chicken with Whole Spices, Greek Yogurt, and Potatoes

Curried Chicken with Whole Spices, Greek Yogurt, and Potatoes


Whole spices

  • 1 1/2 cinnamon sticks
  • 4 whole cloves
  • 8 black peppercorns
  • 1 bay leaf


  • 1/4 cup vegetable oil
  • 1 medium onion, thinly sliced or chopped fine, depending on your preference
  • 4 large cloves garlic, minced
  • 1" long piece fresh ginger, peeled and grated or pureed (substitute jarred minced ginger if you need to, but not powdered ginger)
  • 6 chicken thighs
  • 2 teaspoons of ground coriander
  • 3 teaspoons of ground cumin
  • 1 teaspoon of ground turmeric
  • 1/2 a teaspoon of salt
  • 1 cup of plain Greek yogurt (or a 7 oz container)
  • 1/4 cup of chopped fresh cilantro leaves
  • 1/4-1/2 a teaspoon of cayenne pepper
  • 4 medium red potatoes
  • 1 cup of frozen peas
  • 2 tablespoons of chopped fresh cilantro leaves


  • Before doing anything else, ensure al your produce items are prepared and ready to go. Chop/slice the onion, mince the garlic and ginger, chop the first addition of cilantro, and go ahead and cut up the potatoes. I cut each potato into 6-8 chunks about 3/4" big apiece.
  • Heat the oil in large deep skillet, preferably nonstick, over medium-high heat until hot and shimmery. Make sure it isn't smoking, though!
  • Add the cinamon, cloves, peppercorns, and bay leaf and let them cook until the cinamon uncurls and the cloves start to pop. This should only take a few seconds. If it takes a long time, your oil isn't hot enough and you need to turn the heat up slightly.
  • Once the spices are ready, add the onion to the killet and saute until it is golden brown, about 5-7 minutes.
  • Next, stir in the garlic, ginger, and ground spices. Then add the chicken thighs and allow them to cook, without moving, until they are browned on one side. The exact amount of time needed varries, but take a look at one after 2-3 minutes. Flip them and brown on the other side, which should take about 2 more minutes.
  • Stir in the yogurt and mix thoroughly to coat the chicken and fully combine the ingredients. Cook, stirring almost constantly, for about 5 more minutes. If the spices begin to fry and the mixture starts looking dry, proceede to the next step. If you opted to use regular yogurt instead of Greek yogurt, you may have to cook a few minutes longer before you reach this point.
  • Stir in in cilantro, and then add two cups of water, stirring to combine. Bring the dish to a simmer, then cover it and reduce the heat to medium-low. If it continues simmering, reduce the heat further.
  • Simmer until the meat is tender - about 20-30 minutes.
  • When the meat is tender, but not yet coming apart with 'falling off the bone' style tenderness, add the potatoes and cook until they are tender. This shoudl take 15-25 minutes, depending on the potatoes.
  • If necessary or desired, allow the dish to cook for the last few mintues uncovered to reduce the sauce.
  • When the potatoes are ready, stir in the second addition of cilantro and the peas. Turn off the heat almost immediatly and allow the risidual heat and heat of the food to 'cook' the peas.
  • Serve and enjoy!
  • cinnamon and cloves

    Of course, this goes well with naan, rice, pita, or, honestly, even a loaf of French bread. As you may be able to tell from the photos, I didn’t use the ‘right’ rice. It isn’t jasmine rice, at all! My Cuban loves rice, but he doesn’t like Indian-style rice. If you prefer ‘regular’ white rice, that’s fine by me! There’s no food police that’s going to haul you away.

    rice with parsley

    If you think rice is a bit boring, you may enjoy this ginger rice recipe inspired by a trip to Singapore.

    easy ginger rice

    I really hope you enjoy this Greek yogurt curry made with easy to find spices!

    What’s your favorite type of curry?

    Natasha of The Artisan Life logo
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