Indian Chicken Curry

Indian Chicken Curry

Photo by Helen (#1) C.

  • Prep Time


  • Total Time


  • Servings



  • 1


  • 1

    lb chicken breast or thighs

  • 3

    tablespoons curry paste

  • 4-5


  • Salt & pepper

  • 4-5

    small potatoes

  • Frozen peas/other vegetable

  • 1

    can of coconut milk

  • curry powder seasoning

  • Cilantro for garnish


Start by slicing the onion, then fry and set aside on paper towel. In the same pot put curry paste + garlic and sauté for a couple of minutes. Once paste is heated through add chicken, stir and cover. Add diced potatoes, stir and cover again. Add curry powder seasoning (don’t have exact measurement) and cover. Add water to the point where the mixture is covered. Once chicken and potatoes are cooked (add water as needed), add salt and pepper then taste to determine if you need to add more paste or seasoning. Cover and simmer. Add frozen peas. Add coconut milk and bring to a boil for a couple of minutes then turn off. Add fried onions and cilantro before serving. Serve with Rice or naan/paratha! Paratha, also sold at the Indian Market.


Facebook Conversations