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Chicken Curry

  • Non Veg
  • Spicy
  • 45
  • Serves 2
  • Medium



Chicken curry does not require much from you: some slightly sweet curry sauce thickened with Greek yoghurt dotted with thinly sliced chicken breasts sautéed with curry powder. The preparation time is even less than the time it will take you to prepare some basmati rice, that is less than 30 minutes! Ever wondered why all the chicken curry meals you have tasted have always been filled with tender chicken? Three words will answer that: curried roasted carrots!. The taste and spice level of this dish will vary a bit depending on the type of curry powder you use.

Health Benefits

Chicken is an excellent source of protein and contains less fat than most meats. The chicken breast, in particular, contains half the fat of a steak. Chicken is a good source of niacin (which possesses cancer-fighting properties) as well as the trace mineral selenium.

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How to Make Chicken Curry

  1. Sprinkle the chicken evenly with 3/4 tsp salt, 1/4 tsp pepper and 1 tsp curry powder.
  2. Add 1-1/2 tbsp of oil in a preheated skillet, and chicken in a single layer and stir occasionally until lightly browned, but still pink in spots. Transfer the partially cooked chicken to a clean bowl.
  3. In the same skillet, drizzle some oil and turn the heat to medium and saute onions until translucent. Stir in garlic, ginger and the remaining curry powder and let cook for a minute or until you can smell a waft of aroma.
  4. Whisk chicken broth, sugar, 1/8 tsp salt, and cornstarch until lumps disappear and add to the skillet.
  5. Bring to a boil, reduce the heat to medium and let cook until the sauce thickens.
    Add peas and partially cooked chicken, turn the heat down to low, and let simmer until the chicken is cooked through.
  6. Turn off the heat, stir in the yogurt and cilantro, season with salt and pepper and serve with basmati rice.


  1. Kari stands for charcoal in Tamil, and originally, meats and vegetables grilled over charcoal were called as kari. Today, curry refers to anything from meat and/or vegetables cooked in a gravy simply stir-fried.
  2. The first recipe in English “To make a curry the India way” appeared in a cookbook “Art of Cookery” by Hannah Glasse. The cookbook was published in 1747.
  3. There are more than 9,000 restaurants in the UK that serve curry!
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