Easy Peasy Chicken Curry

Chicken Curry! woot! I was watching PBS (don’t judge) with my mom over the weekend and Sara’s Weeknight meals came on. Her guest judge was Floyd Cardoz, the winner of Top Chef Masters, the topic: indian comfort food. yum! It seemed so easy, and I’ve always loved curry’s. So with today being a holiday, it was time for some weeknight cooking-something I haven’t been able to do for a bit because work’s been so busy!


I looked up a couple of recipes online and landed on one from AllRecipes.com. With almost 1400 reviews and 4.5 out of 5 stars, I figured I couldn’t go wrong! This was easy, delicious, and I made a cool curry wrap with dollops of plain yogurt for lunch tomorrow. yum!

Here’s how you do it + tips from the reviews I read”:

First cook the curry powder in oil in a saute pan stirring frequently until very aromatic. A reviewer who’s family is from India said this was the most important part since it imparts flavor. You can use a ground curry or paste.


Add the thinly sliced onions and two smashed cloves of garlic. Then chicken cut into 1/2 inch pieces. I used stir fry chicken which was already cut into thin stripes, which made it super easy to cut up.



Add the coconut milk, diced tomatoes, and tomato paste. Following reviewers advice, I didn’t add all of the liquids, cutting back on the tomatoes a little bit, and let it cook with the lid off so it thickened quicker. While the curry is cooking, make the rice. I did brown rice for a healthy take!


It’s done after the curry has thickened. Stir frequently while it’s simmering. I turned on the Voice in the kitchen- boy was the girl with the dreads good!

Serve over rice! Enjoy!



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