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.

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