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Home > Recipes > Chicken and Poultry > Easy Chicken Curry

Easy Chicken Curry

Submitted by: UK Recipes

Date submitted: 20 July 2009 at 22:05:30

Cover Recipe: "A delicious chicken curry that is quick and easy to make. Do use skinless and boneless chicken thighs from the local butcher as they are the most tender part of the bird. Reduce the chilli powder to half a tablespoon for a lighter affair."

Easy Chicken Curry

Total Time:

30 minutes

Originaly Yeild:

4 servings




2 tbsp,  olive oil

900 g,  chicken thighs, cut into bite sized pieces

2  onions, chopped

4  cloves garlic, crushed

1 tbsp,  fresh ginger, crushed

1 tbsp,  ground tumeric

1.50 tbsp,  garam masala

1.50 tbsp,  ground cumin

1 tbsp,  chilli powder

1 tbsp,  plain flour

1 tin,  plum tomatoes

1 tin,  coconut milk

600 ml,  good chicken stock

200 g,  yoghurt


  1. Fry the chicken in a little oil in a non stick pan, it does not need to be cooked through at this stage, just sealed. Remove from the pan and set aside.
  2. Add the remaining oil and sweat the onions, garlic and ginger for a few minutes until softened.
  3. Add the spices and stir well to coat the vegetables, cook for a minute then add the flour, again stirring to mix well.
  4. Add the tomatoes, coconut milk and stock to the pan and simmer gently for 20 minutes adding the chicken to the pan for the last 10.
  5. Stir in the yogurt and adjust the seasoning. Simmer for 5 minutes. Serve with boiled rice, preferably basmati.

Reviews on this Recipe

20 July 2009 -  Mark


Really like this, its also good with tender pieces of lamb See Full Review

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