Quick Chicken Curry Recipe

Here are two Chicken Curry Recipes to try. Both are fairly quick to cook on the stove top.



As with every chicken curry recipe, your spices must be as fresh as possible. This curry recipe is easy and quick and you can prepare bigger quantities to freeze.

Serves 6

Chicken Curry Ingredients

• 1 large onion, chopped
• a little oil
• 1 tablespoon curry
• 1 teaspoon tumeric
• 1 teaspoon ground ginger
• 6 chicken portions (chicken thighs are good)
• 1 clove garlic, crushed
• 4 fl.oz/125ml dry white wine
• 1 large can whole peeled tomatoes (16oz)/410gm
• salt and pepper to taste
• 2 tablespoons chutney

How To Cook Curry

Gently cook the onion in a little oil until it softens.Stir in curry powder, tumeric and ginger and cook, stirring,for 30 seconds to develop a good flavour. Add chicken portionsand stir over the heat for a minute. Add garlic, wine and tomatoes.Cover and simmer gently until chicken is done, about 40 minutes.Taste and add whatever is needed, stir in the chutney. Serve with rice and sambals.

Creamy Chicken Curry Recipe

• vegetable oil for frying
• 2 finely sliced onions
• 2 cloves of crushed garlic
• 30ml freshly grated ginger
• 5ml tumeric
• 400ml coconut cream
• 10 fresh curry leaves
• 4 thickly sliced chicken breasts
• Juice of one lemon
• handful of chopped fresh basil
• 2 handfuls of baby spinach leaves

How to Cook Curry

Coat the bottom of a large lidded pot with the veetable oil. In the pot, with the lid on, fry the onions and garlic for about 5 minutes. Stir in the grated ginger and tumeric. Add the coconut cream, curry leaves and chicken breasts. Simmer gently on the stove top with the lid on for half an hour.

When you are ready to serve, add the lemon juice, basil and spinach leaves. Season with salt and serve with your favourite rice variety.

Chicken Curry Recipe Homepage

Chicken Recipes Homepage