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Curry Chicken - Easy Curry Chicken Recipe

User Rating 4 Star Rating (20 Reviews)


Chicken Curry
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Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.

Serves 2 - 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
  • 2 potatoes, peeled, chopped into chunks
  • 1 red onion, peeled and chopped
  • 10 baby carrots, washed, drained, cut in half
  • 2 tablespoons oil for stir-frying
  • 2 tablespoons curry paste (traditional Indian yellow curry paste is best)
  • 1 cup chicken broth
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black or white pepper, to taste
  • Ground coriander, optional


Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

User Reviews

Reviews for this section have been closed.

 4 out of 5
good, Member djcarson

i liked the recipe, but i made a couple a modifications. i simmer the chicken, curry sauce and onions for about 7 minutes. i dont brown the chicken first because i want the curry and onion to simmer into the chicken. i then add a half a can of cream of potato and about 6 ounces of chicken broth. The cream of potato keeps it thicker and the broth keeps the chicken taste. i also add the ground pepper, salt and a small can of chopped blacked olives and small can of chopped green peppers only because i like the taste of these items. Then simmer without the lid for 20 minutes. i dont use the lid because i like a thicker sauce. By the way, for the curry i use one 15 oz bottle of tikka masala curry simmer sauce from target. Yuuummmmmy!!! Just the right amount of spicyness. Spread over some rice. The Best.

31 out of 42 people found this helpful.

See all 20 reviews

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