Traveling the world through cuisine

Chicken Curry

Heading to India for the spicy unique flavor of this chicken dish.

Chicken Curry


  • 2 tbsp of olive oil
  • 1 large Spanish onion, chopped
  • 4 cloves of garlic, minced
  • 2 cups of plain nonfat yogurt
  • 1 can (13.5 oz) of coconut milk
  • 1 can (5.5 oz) of tomato paste
  • 1/4 cup of curry powder
  • 2 tsp of cinnamon
  • 2 tsp of paprika
  • 2 bay leaves
  • 1 tsp of ginger powder
  • 1 tsp of sugar
  • 6 boneless, skinless chicken breast halves, cut into small pieces
  • 3 tbsp of lemon juice
  • 1 tsp of cayenne pepper
  • Salt to taste


  1. In a stock pot, heat up the olive oil over medium heat.
  2. Place the onion into the oil and cook until lightly browned.
  3. Add in the garlic, yogurt, coconut milk, and tomato paste. Stir for a minute until well blended with the onion.
  4. Mix in the curry powder, cinnamon, paprika, bay leaves, ginger, and sugar.
  5. Stir the mixture well for a few minutes, then add in the chicken.
  6. Submerge the pieces in the sauce, and bring the mixture to a boil. Once at boiling, reduce heat and simmer until chicken is done.
  7. When the chicken is done or about done, add in the lemon and cayenne pepper. Stir and simmer for five more minutes.
  8. Taste the sauce and add salt to your taste.

Quick Notes

In other recipes, I’ve seen the instructions where you add the spices to the cooked onion and then add the liquids in a minute or two later. My experience with this ended up as a mess, and thus I push you add the liquids first so you don’t have spices burned to the sides of your pan.

You will end up with a LOT of sauce. Don’t worry. You didn’t do anything wrong. The sauce is a big part of the dish, and while you eat the chicken, you mix the sauce with rice or potatoes or whatever else you put on your plate.

Serving Suggestions

Best way to serve this dish is on top of rice or potatoes. I actually made a beautiful saffron rice with some saffron I picked up in Greece. Whatever you use, make sure to put sauce to coat the side dish.

I’ll even suggest you take some of that excess sauce and freeze it. I ended up using it later on some potatoes I crisped up in the oven. Curry fries!

Tags: chicken, curry, Indian, Middle Eastern

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