Category: Chicken
Rating: 3.32
Servings: 1


8 chicken pieces [thighs and drumstic; ks]
3 tablespoon vegetable oil
1 bay leaf
4 cloves
1 small piece of cinnamon stick
2 teaspoon curry powder
2 onions finely chopped or minced
1 teaspoon ginger [minced]
1 teaspoon garlic [minced]
3 oz creamed coconut -or-
2 cup coconut milk
1 salt to taste

Directions: How to Cook Simple Chicken Curry

Brown the chicken pieces in the oil with the whole spices ie. bay leaf cloves and cinnamon stick. Remove the spices and discard, keep the chicken pieces aside. Fry the onions , ginger and garlic till golden brown, add the chicken and then the curry powder.Add salt. Fry for a minute and then add the coconut milk or the creamed coconut. Add water according to the thickness of the gravy you want. Cook till chiken is done . Eat with plain white boiled rice....... Basmati rice is the best with any Indian curry dish.

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Related recipes:
Butter Chicken #2
Mughlai Chicken With Almonds
Indian Chicken Curry
Chicken Makhani (Butter Chicken)
Hearty Chicken Soup

Recent comments and reviews for this recipe:

Em_CA writes:

I used this recipe to make chicken curry crepes. I added cauliflower, peas, and carrots, and a bit more curry powder than the recipe called for, but it was a big success, and very fast.

Posted on 31 Jan 2008, 23:00 ET

Chili Recipe writes:

Here's one of my favourites - hope you enjoy it!



200g/7oz mangetout
4 boneless, skinless chicken breasts
6 spring onions
2 tbsp vegetable oil
2 red peppers
5cm/2in piece of ginger peeled and chopped
1 garlic clove, peeled and crushed
2 tsp cornflour
2 tbsp dark soy sauce
salt and black pepper


Slice chicken breasts. Slice mangetout lengthways into strips.

Trim spring onions and cut into pieces. De-seed pepper and cut into strips.

Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir fry for 30 seconds.

Add chicken strips and stir-fry for a further 3 minutes. Add mangetout, red pepper and spring onions and stir-fry for another 3 minutes.

Mix the cornflour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir fry for 2 minutes. Season with salt and pepper and serve.

Tip: Add more chillies if you like it hot!

Serves 4

Posted on 20 Apr 2008, 12:22 ET

Marie writes:

I made this recipe for a surprise birthday party for a college friend. For the menu we had small green salad with sesame seed dressing, simple chicken curry served over rice with a side of green beans, and for dessert fresh pineapple. It was a big hit!

Posted on 23 Jul 2008, 10:19 ET

railda writes:

i am going to make chicken curry tomorrow, sounds simple, easy and delicious.

Posted on 18 Aug 2008, 20:18 ET

sony writes:

veeeeeeeeeeeeeeeeeeeery bbbbbaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaddddddd

Posted on 06 Dec 2009, 01:10 ET

Arpi writes:

Sound great

Posted on 18 Mar 2010, 04:57 ET

Stephanie writes:

Mymum is out on vacation.... Gonna cook this recipe for my family tomoro... Trust me, I'm not that gr8 a cook, but gonna try your recipe cuz it seems simple.. Will get back to you tomorrow evening with the verdict..:-)

Posted on 14 Aug 2010, 12:09 ET

Stephanie writes:

Its me again.. The chicken curry turned out really well.. Everyone at home liked it.. A few said it would go better with chapathi or paratha.. Anyways, thank you. I loved it.

Posted on 15 Aug 2010, 09:10 ET

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