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Quick Chicken Curry

Updated: Jan 29, 2023

This curry is great when you don't want to be cooking all day for a tasty family meal. Serve with rice and breads as you wish. If you like you can add in some chopped peppers at the same stage you add in the onions - we recommend 1-2 peppers for this recipe.

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  • 4 chicken breasts diced

  • 1 Can of coconut milk

  • 1 Can of chopped tomatoes

  • 2 Tbsp Tomato puree

  • 1 Tbsp Curry powder (we used Tandoori Masala powder)

  • 1 large Onion chopped

  • 1 Chopped chilli (optional)

  • 2 Tsp Each of minced garlic & ginger

  • 1 Chicken stock cube

  • 1tsp Each: Turmeric, Ground Coriander, Cumin, Paprika and Chilli powder (we used Kashmiri chilli powder)

  • Oil - as needed

  • Salt & pepper

  • Rice/breads to serve


  • Add a good drizzle of oil to a large pan over medium heat and add the chopped onion, garlic and ginger. After 2-3 minutes add the spices to cook through.

  • Add diced chicken, salt and pepper. Fry until the chicken is coloured on all sides. Add the tomato puree and stir through, cooking for 2-3 minutes.

  • Pour in tomatoes then swill out the can with water (just under half the can). Add coconut milk and stock cube (crumble this into the mix).

  • Give it a good stir then leave on a medium simmer for 15mins, or until the curry starts to thicken and the chicken is cooked through. If you have time, keep on a low simmer for 30mins to develop the flavours a little more. Serve with rice, breads and extra coriander if you like!

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