Recipe type
Basic Ingredient
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Chicken Curry


Chicken curry is one of the most popular English dishes. There is even a special fest in England – week of curry. During this period of time people cook different dishes, using this spice. The rest of the world do not underestimate this spice as well. It`s popular in the Europe, Asia and USA.

The reason for this popularity is very simple. India was British colony for years. That`s why lot`s of Indian dishes became popular in Foggy Bottom. British people liked dishes with this spice as they were very simple. Therefore, they were served in different cafes and even restaurants.

Chicken curry is very easy to cook. However, it you want it to be really fragrant and delicious, you need to use tricks and tips. For cooking this dish, you will need to buy simple dry curry and your creativity.

Ingredients for
сals/100 gr
Chicken (breasts or legs)
4 cups
130 cals
2 pcs
70 cals
1 pcs
30 cals
Fresh ginger
1.5 inch
12 cals
3 cloves
70 cals
1 tbsp
200 ml
220 cals
Chili pepper
to taste
to taste
Vegetable oil (odorless)
for frying
135 cals
Total calories in the prepared dish
667 cals
Select all
  1. Indian and Chinese cuisine have something in common: when you`re planning to cook an exotic dish, you need to prepare all the ingredients beforehand. As soon as you start cooking, you won`t have time for peeling and cutting ingredients. For cooking chicken curry, you need to cook garlic and ginger sauce. It must be very fresh, so cook it right before making your chicken curry.
  2. Take ginger and garlic, peel them and grate. Mix these ingredients and leave them for several minutes.
  3. Chop onion.
  4. It`s important to use tomato. However it shouldn`t change the taste of your dish. So, get rid of the skin. First, cut the top of the vegetable crosswise and cook it in the pan with boiling water for 3 minutes.
  5. Take tomato out of the pan and deep it into the bowl with cold water for 30-40 seconds. Now it will be easier for you to peel your tomato.
  6. Then you need to cut it into tiny cubes.
  7. Peel poultry, get rid of the bone and cut it into small cubes as well. If you use chicken breast, it will be easier for you to cope with this process. However, if you choose chicken legs, the taste of meat will be tenderer.
  8. Now you may get down to cooking your dish.
  9. It`s very important to do everything step by step. If you forget to do something, the taste of the dish will be spoiled.
  10. Cook the dish over medium heat. In this case, all the ingredients will be fried, not stewed or burned.
  11. Pour oil into the pan. Preheat it and add chopped onion. Oil should cover it.
  12. Add salt and mix everything.
  13. Cook onion, stirring it constantly until it`s golden-yellow. Then you need to add garlic and ginger sauce into the pan.
  14. Mix these ingredients and continue frying for 1 more minute. Add tomato into the pan.
  15. Tomato will make this mass juicy. As soon as it “melts”, add chili to taste.
  16. Continue stirring and mashing vegetables until this sauce is smooth enough. Now it`s time to add curry.
  17. Mix all the ingredients again and continue frying. If you do everything right, the spice will make oil and sauce fragrant and tasty.
  18. Add poultry into the frying pan.
  19. Mix these slices with the sauce and cook meat for 6-8 minutes.
  20. Add boiling water. It should cover chicken slices.
  21. Cover the pan with the lid and continue stewing the dish. When meat is ready and soft enough, add 200 ml of cream into the pan. As there is much oil in the pan, use lean cream.
  22. Slow down the fire and boil this sauce again. Taste it and add more spices if you need.
  23. Leave this sauce for several minutes for it to get thicker. Then turn off the fire and wait for 10 more minutes.

That`s it. You`ll waste no more than one hour on cooking this dish. It will have strong fragrant. Moreover, of course you`ll love these juicy and soft slices of meat.

Serve chicken curry with white rice, decorating poultry with chopped cilantro and green onion.

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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