Chicken Curry With Cucumber Yoghurt tastes rich, creamy, and a little tangy, with cool crunchy cucumber that balances the warm spices perfectly. It works for busy weeknights or casual entertaining, and you can get it on the table in about 45 minutes. I cooked a version of this in my tiny first apartment kitchen, and the smell alone convinced my grumpy neighbor to start saying hi.
Why Make This Chicken Curry With Cucumber Yoghurt at Home
Homemade chicken curry with cucumber yoghurt gives you control over spice, salt, and richness, so you get exactly what you crave. You skip mystery ingredients and use real spices that fill your kitchen with that cozy, “someone knows what they’re doing” aroma.
You save money compared with takeout and still get restaurant-level flavor. Leftovers taste even better the next day, so one pot of curry covers multiple meals with almost no extra effort.
This Chicken Curry With Cucumber Yoghurt tastes like your favorite takeout but fresher, brighter, and somehow even more comforting. ★★★★★
Ingredients You Need
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat and shorten cooking slightly.
- 1 cup plain full fat yoghurt
- Greek yoghurt works great; thin it with 1 to 2 tablespoons water if very thick.
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, finely grated or minced
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder or garam masala
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Curry Sauce Base
- 2 tablespoons neutral oil (avocado, canola, or light olive oil)
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely diced
- Carrot adds sweetness; skip it if you want a more classic curry texture.
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 to 2 tablespoons curry powder
- Use your favorite brand; I often use McCormick for mild flavor or a local Indian brand for deeper spice.
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ to 1 teaspoon ground cumin
- ½ to 1 teaspoon chili powder or cayenne, to taste
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes or tomato puree
- 1 cup low sodium chicken broth
- ½ to ¾ cup coconut milk or heavy cream
- Coconut milk gives a subtle sweetness; cream gives a richer, thicker sauce.
- 1 teaspoon sugar or honey, optional, to balance acidity
- Salt and pepper, to taste
- Juice of ½ lemon, to finish
- Fresh cilantro, chopped, for garnish
Cucumber Yoghurt
- 1 cup plain yoghurt
- ½ large English cucumber, grated or finely diced
- Peel if the skin tastes bitter; seed if very watery.
- 1 small garlic clove, very finely minced or grated
- 1 tablespoon fresh lemon juice or lime juice
- 1 tablespoon fresh mint or cilantro, finely chopped
- ¼ teaspoon ground cumin, optional
- Salt and pepper, to taste
Pantry Shortcuts and Substitutions
- Use pre-minced garlic and ginger from a jar if you feel rushed; increase slightly since jarred versions taste milder.
- Use a good quality curry paste instead of dry spices; start with 2 tablespoons and adjust.
- Use rotisserie chicken in a pinch; skip the marinade and stir the shredded chicken into the finished sauce to warm through.
- Use dairy free yoghurt and coconut milk to keep the chicken curry with cucumber yoghurt fully dairy free.
Equipment List
- Large heavy pot or Dutch oven
- Medium mixing bowl for marinade
- Small bowl for cucumber yoghurt
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Box grater or microplane for cucumber, garlic, and ginger
- Measuring cups and spoons
Tips & Mistakes
- Cut chicken pieces the same size so they cook evenly and stay juicy.
- Marinate the chicken at least 20 minutes; flavor improves a lot if you give it 2 to 4 hours in the fridge.
- Brown the chicken in batches so it actually sears instead of steaming in crowded space.
- Keep heat at medium when you cook spices so they bloom and do not burn.
- Stir tomato paste for a full minute until it darkens; that step deepens flavor more than people expect.
- Taste the sauce before you add salt near the end since broth and curry powder already bring some salt.
- Keep cucumber yoghurt thick, not watery; squeeze excess liquid from grated cucumber with your hands or a clean towel.
- Chill cucumber yoghurt while the curry cooks so flavors meld and the sauce thickens slightly.
- Adjust spice level at the end with a pinch of chili powder instead of dumping in a lot at the start.
- Rest the curry off heat for 5 minutes before serving so the sauce settles and clings better to the chicken.
How to Make Chicken Curry With Cucumber Yoghurt
1: Marinate the Chicken
Add chicken pieces to a medium bowl. Stir in yoghurt, lemon juice, garlic, ginger, cumin, coriander, curry powder, salt, and pepper. Coat every piece of chicken evenly, then cover and chill at least 20 minutes and up to 4 hours.
2: Prep the Cucumber Yoghurt
Add yoghurt to a small bowl. Grate or finely dice the cucumber, then squeeze out extra moisture over the sink. Stir cucumber into the yoghurt with garlic, lemon juice, herbs, cumin, salt, and pepper. Taste, adjust seasoning, and chill until serving time.
3: Sauté Veggies and Aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.
If you skip harissa, add a pinch of chili powder or cayenne for gentle heat. Scrape the bottom of the pot as you stir so nothing sticks or scorches.
4: Build the Curry Base
Stir tomato paste into the pot and cook 1 to 2 minutes until it darkens in color. Sprinkle in curry powder, cumin, and any remaining spices, then stir to coat the onions and carrot. Pour in crushed tomatoes and chicken broth, scraping up browned bits from the bottom. Bring the mixture to a gentle simmer.
5: Cook the Chicken
Lift chicken from the marinade, letting excess drip back into the bowl, and add the chicken pieces to the simmering sauce. Stir to distribute them evenly. Keep heat at a gentle simmer and cook 12 to 15 minutes, stirring occasionally, until the chicken cooks through and feels tender.
6: Finish the Sauce
Pour in coconut milk or cream and stir until the sauce turns smooth and slightly thick. Taste and add salt, pepper, and sugar or honey if the sauce tastes too sharp. Squeeze in lemon juice for brightness and stir in a handful of chopped cilantro. Let the curry sit off heat for 5 minutes so the sauce thickens slightly.
Variations I’ve Tried
I sometimes add a handful of baby spinach or chopped kale during the last few minutes of cooking so the greens wilt into the sauce. Peas or green beans also work well and add sweetness and color. For a richer version, I stir in a spoonful of butter at the end, which gives the curry a velvety finish.
You can swap chicken for shrimp and cook the shrimp directly in the simmering sauce for just 4 to 5 minutes. For a vegetarian twist, I use chickpeas and cauliflower florets and simmer them until tender. I also enjoy a lighter version with extra broth and less coconut milk, which turns the dish into more of a curry soup that still pairs beautifully with cucumber yoghurt.
How to Serve Chicken Curry
Serve chicken curry with cucumber yoghurt over fluffy basmati rice, jasmine rice, or warm naan so the bread or grains soak up the sauce. Add a simple side of steamed green beans, roasted broccoli, or a crisp salad to keep the meal balanced. Kids often enjoy this curry with plain rice and extra cucumber yoghurt on top since it cools the spice. I also like to set out lime wedges, extra herbs, and sliced cucumbers so everyone can customize their bowl.
How to store
- Store leftover chicken curry in an airtight container in the fridge for up to 4 days.
- Store cucumber yoghurt separately in a small container in the fridge for up to 3 days.
- Freeze the curry without the cucumber yoghurt for up to 3 months; cool it completely first and use freezer safe containers.
- Reheat curry gently on the stove over medium low heat with a splash of water or broth, or warm individual portions in the microwave in short bursts, then add fresh cucumber yoghurt on top just before serving.
Chicken Curry With Cucumber Yoghurt
Ingredients
Instructions
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook, stirring often, until softened and lightly golden, about 5–7 minutes.
- Stir in the minced garlic and ginger and cook until fragrant, about 1 minute.
- Sprinkle in the curry powder, ground cumin, ground coriander, and red pepper flakes if using. Cook the spices for 1 minute, stirring constantly, to toast them lightly.
- Add the chicken pieces to the pan and stir to coat them in the spices. Cook, turning occasionally, until the chicken is no longer pink on the outside, about 4–5 minutes.
- Pour in the diced tomatoes and chicken broth. Stir to combine, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in the coconut milk or heavy cream. Season with salt and black pepper. Simmer uncovered for another 5–10 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
- Taste and adjust seasoning if needed. Stir in chopped cilantro just before serving, if desired.
- In a medium bowl, combine the plain Greek yoghurt, diced cucumber, lemon juice, chopped herbs, salt, and black pepper.
- Stir until well mixed. Taste and adjust salt or lemon juice to your preference.
- Refrigerate the cucumber yoghurt until ready to serve to allow the flavors to meld.
- Serve the chicken curry hot, topped with a generous spoonful of cucumber yoghurt.
- Garnish with additional fresh herbs if desired and serve with rice or flatbread.
Notes
Approximate per serving (1/4 of recipe, without rice): 420 calories; fat 24 g; saturated fat 9 g; carbohydrates 17 g; fiber 3 g; sugars 7 g; protein 34 g; sodium 640 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.