Simple Chicken Curry Recipe - Serves 4-6

Simple Chicken Curry Recipe

From 330 to 495 calories each serving (528 to 693 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild


4 teaspoons (20ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
1 fresh green chilli, very finely chopped
4 tablespoons (60ml) cold water
1 tablespoon (15ml) lemon juice
1KG (2 lb 4 oz) boneless and skinless chicken breasts, cut into 19mm (3/4 inch) cubes
3 tablespoons (45ml) cooking oil
1 teaspoon (5ml) black mustard seeds
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1/2 tin/can (200g or 7 oz) coconut milk
3 tablespoons (45ml) fresh coriander (cilantro) leaves, washed and finely chopped


Put the ground coriander, ground cumin, ground turmeric, salt, fresh green chilli, water and lemon juice into a large bowl and mix well to make a smooth marinade
Add the chicken cubes, mix well, cover with kitchen film and pop into the fridge for 2 hours to marinate, stirring every 30 minutes to ensure good coverage of the chicken with the marinade
Heat the cooking oil in a large heavy-bottomed saucepan or frying pan over a medium to high heat
Add the mustard seeds and fry until they start to pop (1-2 minutes), stirring often
Add the onion and garlic, mix well and saute until the onion is soft and starting to brown (5-12 minutes), turning often
Reduce the heat to low, add the chicken cubes and all of the leftover marinade, mix well and cook for 8 minutes, stirring often
Add the coconut milk, mix well, bring the ingredients to a simmer, adjust the heat to maintain the simmer and simmer until the chicken is cooked and the sauce is a bit less runny (10-14 minutes) stirring often (add a little more coconut milk if the curry is too dry)
Serve hot garnished with chopped coriander (cilantro) leaves

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Recipe submitted on 10 October 2017

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