• Prep Time: 10 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 4 Servings

Greek Yogurt Chicken Curry

Category: Chicken, Curries

 Ingredients List

  • 6 chicken breast tenderloins, chopped
  • 2 medium carrots, peeled and sliced
  • 15-20 thin asparagus spears, ends trimmed and chopped into 2" pieces
  • 3 stalks celery, chopped
  • 3 scallions, chopped
  • 1/2 cup frozen green peas
  • 1/2 cup Greek Yogurt
  • 1 tsp. garlic powder
  • 1 tsp. Jamaican jerk seasoning
  • 2 tsp. curry powder
  • salt and pepper
  • olive oil cooking spray


1. Heat a wok or large skillet to high heat and coat with olive oil cooking spray. Add the chicken, jerk seasoning, garlic powder and curry powder. Season with salt and pepper to taste. Stir until combined and cook for 2-3 minutes.

2. Add carrots and celery, cook for about 4 minutes, stirring frequently, until chicken is just cooked through.

3. Stir in scallions, asparagus and peas.

4. Turn off heat, stir in Greek yogurt and just a bit of water to deglaze the bottom of the pan. Adjust seasoning and stir until all ingredients are coated with the yogurt curry sauce. Allow the veggies to steam for about 2-3 minutes before serving. Serve with basmati or jasmine rice.

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