Chicken curry will become instantly tastier when you add 1 cup of this common ingredient

If your homemade chicken curry often tastes flat or lacks that silky, restaurant-style finish, one simple addition can make all the difference. A top-rated chicken curry recipe on Allrecipes, with more than 1,500 reviews and a 4.5 out of 5 rating, credits yoghurt as the key to bringing everything together.

Rather than being used as a garnish, the yoghurt is added partway through cooking - just after the chicken and tomato paste go in - allowing it to simmer gently with spices and coconut milk. This not only tenderises the chicken but gives the sauce a subtle creaminess without being heavy.

The base of the dish starts simply: onion is gently sautéed in olive oil until golden, before a mixture of garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt is added. This step blooms the spices, releasing their full aroma. Once the chicken pieces are stirred in, tomato paste and yoghurt go into the pan, followed by coconut milk. Everything is brought to the boil, then left to simmer for about 20 minutes. A final squeeze of lemon juice and a pinch of cayenne pepper lift the flavours just before serving.

What sets this technique apart is how the yoghurt acts as both a thickener and a flavour enhancer. Unlike cream, which can sometimes mute spices, yoghurt accentuates them while adding tang and body.

Many reviewers say it's the single step that made their curry taste "authentic" for the first time.

"Wow. So good!" wrote one user. "I was looking for a curry chicken recipe that was not only easy but tasty. This definitely fits the bill. My house smelled amazing that night."

Another added: "This is my third time making it. I added extra cayenne pepper just to make it spicier." Others praised it as the "basic curry recipe" they had been searching for, with many encouraging home cooks to adapt the spice levels to taste.

The recipe's versatility is part of its appeal. It works well with basmati or jasmine rice, and is ideal alongside naan bread to soak up the sauce. For an extra boost, you can stir in baby spinach at the end or top with crispy onions or fresh coriander.

Once cooked, the curry keeps well for several days in the fridge, making it a handy make-ahead meal for busy evenings. It can also be frozen in portions and reheated gently without losing its flavour.