Recipe: Chicken Curry

In an effort to start going through our unused spices, we looked up a recipe for Curry.  We found one that we only required us to buy 1 ingredient from the store and so we gave it a try.  Our first run was good, but lacked the punch it really needed.  So we tried it again the next night and made some key changes.  It was so delicious we found ourselves high fiving and moaning with delight.  I’m sure there are things we could do to make it even better, but I’m not sure I’d want to mess with this recipe any more…  it’s just too good.

Chicken Curry


Time – 40 minutes

Skill – some

Servings – about 6

Cost – $10 or less


Chicken Rub

2 tablespoons Curry Powder

2 teaspoons salt

2 teaspoons dried cumin

2 teaspoons turmeric

2 teaspoons chili powder

2 teaspoons sugar

8 serving sized pieces of chicken – skinless

1  tablespoon olive oil

1 onion diced

3 tablespoons curry paste

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 14oz can tomato puree (or crushed tomatoe)

1 1/2 cups rice


(If going chickenless, use 1/2 the dry spices and 1 tablespoon less curry paste.)  Combine all dry spices in a bowl.  Cut chicken into small pieces.  Spoon spices over chicken until fully coated.  Take the remaining spices and mix in curry paste, ginger, and garlic.  Then set aside for later.

Cook rice using the normal methods ~20 minutes.

Heat oil in a large skillet over medium heat; cook chicken till done.  Remove chicken from skillet.  Add onion to the skillet and stir in hot oil until caramelized ~ 20 minutes.

Add spice mix to skillet, stirring into the onions. Increase heat to high and cook, stirring constantly, until fragrant ~ 1 to 2 minutes.

Stir in the tomato puree (or crushed tomatoes), remove from heat and stir in the chicken and rice.

Enjoy with some garlic naan for an even more delectable meal.

Find the original recipe here.


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