Creamy Goddess Chicken Curry


A Note from Feedfeed

Using a dressing or vinaigrette can sometimes be your best friend in the kitchen. Here @MixAndStir uses Annie's Goddess Dressing to make a creamy chicken curry that comes together fast for a weeknight dinner.

This recipe is made using ingredients all from her local co-op too! Find yours here and give the recipe a try. 

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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 5

Recipe Card


  • 2 pounds chicken, curry cut, or cut into medium-sized pieces
  • 1/2 cup plain yogurt, whisked
  • 1/4 cup Annie's Goddess Dressing
  • 2 teaspoons freshly cracked black pepper
  • Kosher salt, To Taste
  • 3 tablespoons oil
  • 3 green cardamom pods
  • 2 whole clove
  • 1 cinnamon stick
  • 3 onions, finely chopped (about 2 cups)
  • 7 cloves garlic, smashed into paste
  • 1 (1-inch piece) ginger
  • 2 green chili peppers, smashed into paste (optional)


  • Step 1

    In a bowl, add chicken and toss with yogurt, Annie's Goddess Dressing, pepper and salt and mix thoroughly. Let it rest for half an hour.

  • Step 2

    In a large skillet, heat oil over medium-high heat. Once the oil is ready, add the cardamom pods, cloves and cinnamon stick. Cook until fragrant, 1 minute.

  • Step 3

    Add the chopped onion and saute until golden brown. Add the garlic, ginger and green chili paste. Stir and cook until softened, 1-2 minutes.

  • Step 4

    Lower the heat, and add the marinated chicken to the pan. Stir and cook over medium heat.

  • Step 5

    The chicken will start to release water and it will be cooked by its own. Stir it occasionally to prevent burning at the bottom.

  • Step 6

    Once the chicken pieces are fully cooked, adjust seasoning with salt and pepper. Serve hot with rice, Pulao or with butter naan.