READY IN
45 mins
Simple Chicken Curry Recipe

Simple Chicken Curry

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

This recipe for Simple Chicken Curry makes use of curry powder (which is never used in authentic Indian cuisine) but it does provide the amateur chef with a quick and simple answer to the more complex Indian recipes.

Chicken Curry is generally much lighter tasting than beef curry. You will discover your own preference regarding the taste, so this recipe is for a medium strength curry which you can adjust as necessary with more or less curry powder. To serve, put the cooked rice around the edge of a plate (like a large mint with a hole in it!) and place the curry in the middle so that it's surrounded by rice, or serve in a bowl as shown.

One of the benefits of curries is that they seem to improve if, after cooking, they are left to stand a while. This means that they can be pre-cooked and then reheated prior to eating, or they can be frozen until needed. If you have a freezer, don't be afraid to make more than you need for one meal.

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

Ingredients for Simple Chicken Curry

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 tablespoons
corn oil
4 small
chicken breasts
2
onions
1
chicken stock cube
1 tablespoon
flour (or cornflour - cornstarch - wheat starch)
1½ cups
cold water
4 level tablespoons
curry powder
6 oz
sultanas
2 cloves
garlic
 
salt and pepper
2 small
apples
10 oz
long grain (Basmati) rice

 

How to Cook Simple Chicken Curry

  1. Cut the chicken breasts into bite-sized cubes and peel and chop the onion into small pieces. Place the oil in a frying pan or large saucepan over a medium heat and add the onion. Fry for about 5 minutes, turning regularly, then add the chicken and cook for a further 3 or 4 minutes until the meat is browned on all sides (you can add a little more oil if needed).
  2. Meanwhile, place the flour into a small bowl, dissolve the stock cube in a tablespoon of hot water and pour it slowly into the flour, stirring to make a paste. Add the cold water gradually, stirring to prevent lumps. Pour this into the pan with the chicken and onion, then add the curry powder, sultanas, garlic (peeled and crushed), salt and pepper.
  3. Stir the mixture whilst bringing to the boil, then reduce the heat and simmer. Peel and chop the apple and add to the pan after 10 minutes of simmering. Continue to simmer for a further 5 minutes and it's ready to serve!
  4. While the curry is cooking, you can prepare the rice in accordance with the instructions on the packet (usually boiled in salted water for about 15-20 minutes).

 
Graham GRAHAM'S HOT TIP:
For light, fluffy rice, boil a kettle of water then, when the rice is cooked, drain it in a sieve (strainer) or colander and pour the boiling water over. This removes any excess starch from the rice and stops it sticking.
 
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Reviews of Simple Chicken Curry

Rating 4 out of 5 - Many cooks will make this recipe again September 19 2014
You're right that this is a very simple way to create a curry. Obviously, it lacks the subtleties and nuances of an authentic Indian restaurant curry, but it's still very acceptable and well appreciated by my husband, who's a bit of a spice junkie!
(7 reviews)
 

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