My take on a chicken curry
Asian, Chicken

Chicken Curry


My take on a chicken curry

The internet is a good place to find quick and easy recipes. I wanted a quick chicken curry recipe that didn’t need a lot of ingredients and was on the table in less than 30 minutes. This is my take. Hope you give it a try. Served with white rice.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Asian, Chicken
Servings 4 servings
Calories 300 kcal


  • 340 grams chicken thigh fillets, thinly sliced
  • 1 tsp soy sauce
  • 3 tsp cornflour
  • 1 medium onion, halved, sliced in small wedges
  • 1 1/2 cup chicken stock
  • 4 tsp curry powder ( I used 2 tsp of mild curry powder)
  • 1 tsp sugar
  • 1 tsp tumeric
  • salt to taste
  • veg oil
  • 1/2 red capscium, sliced lengthways and then on a angle


  • In a medium bowl, combine sliced chicken , 1 tsp vegetable oil, soy sauce and 1 tsp cornflour. Mix together.
  • Heat a wok or large frying pan on high heat. Add 1 tsp oil to pan and cook chicken in one layer. Stir fry chicken just till opaque, remove from wok or fry pan and set aside . Add another tsp oil to wok or fry pan, add onions and capscium. Stir fry for 1 minute. Stir in stock, curry powder, tumeric, sugar.
  • Make a slurry out of the remaining cornflour and 2 tsp water and stir into the curry and stock mix. Simmer for 1 minute until thickened. Add cooked chicken back to the pan, stir and allow to simmer for 1 minute. Serve with steamed rice.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”