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Chicken Curry

Published Monday, 27 June, 2011 by Rebecca Stevenson




  • per person:
  • 1 chicken breast sliced
  • 1/2 an onion sliced
  • 1 garlic clove crushed
  • 1 chili chopped to within an inch of its life
  • 1 or 2 tsps of curry powder
  • 1/2 a tin of coconut milk
  • a good squeeze of tomato puree
  • olive oil
  • butter
  • salt/pepper/sugar


first of all you need to make a sort of curry powder just grab a bowl dump in your chili, garlic and curry powder shove in a few other spices if you fancy give them a bit of mix with some olive oil until you've got a paste sort of thing going on.

Then put a good few lumps of butter into a frying pan wait until it's sizzling throw your onions and a few pinches of sugar spread them all out evenly leave for a few minutes and layer your chicken on top and then spoon your curry paste over your chicken. DON'T stir anything your onions are frying and loads of flavour is infusing into your chicken leave it a few minutes then give it a good stir so your onions don't burn then add in a good squeeze of tomato puree once your chicken is cooked gradually add your coconut milk and leave to simmer until you've got a nice sort of curry colour and you're done :) have fun

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