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Easy Chicken Curry

Easy Chicken Curry

Simple, easy chicken curry, ready in less than an hour! You should also try our authentic Indian chicken curry recipe (below) made with whole spices, rather than curry powder

Easy Chicken Curry Recipe


  • 300-400 grams chicken cut into chunks
  • 1 large white onion, chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 8 fl.oz (240ml) chicken stock
  • 28 oz (796ml) can plum tomatoes, including juice
  • 2-3 tablespoons (30-45ml) curry powder (to taste)
  • salt to taste
  • 1 cup (250ml) frozen peas
  • 2 tbsp (30ml) fresh lemon juice
  • almond slivers
  • dried raisins

    Sauté chicken in olive oil and add onions and garlic after a few minutes.

    Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.

    Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes.

    Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.

    Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice.

    Simmer an additional 5 minutes and serve.

    Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.

    Serve with steamed rice and roti flatbread.



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