Wednesday, September 12, 2012

indian chicken curry

There are so many different ways to make curry. But it was my first time making curry from curry powder. It took 30 minutes to cook - another busy-people-friendly dish! The original recipe can be found here. I tweaked it a bit to get the 'Woo family' taste. Happy cooking!


Chicken breasts - 2 (cubed)
Potatoes - 2 sm (cubed)
Onion - 1 sm (minced)
Garlic - 2 cloves (minced)

Bay leaf - 1
Curry powder - 4 TBS (or more if you like more curry flavor)
Paprika - 1/2 TBS
Cinnamon powder - 2 tsp
Salt - 2 tsp
Sugar - 2 tsp

Plain yogurt - 1 cup
Coconut milk - 1 cup
Tomato ketchup - 3 TBS


  1. Cut onion and potatoes in small pieces. Mince garlic.
  2. Cut chicken breasts in small pieces. Set it aside.  


  1. In a pot, heat 2 TBS olive oil. Fry onion until fragrant (about 2-3 minutes) or until the edges are turning brown. Make sure to stir to get even cooking. 
  2. Add in garlic and fry for another minute.
  3. Add in curry powder, bay leaf, paprika, cinnamon powder, salt and sugar. Mix until well integrated. 
  4. Add in chicken and fry for another 2 minutes. 
  5. Add in yogurt, coconut milk and ketchup. Mix well. Let it simmer for 20-25 minutes or until potatoes are soft. Stir occasionally to avoid sticking to the pot. 


  1. Serve with rice or paratha or naan. Veggies like salad or fried green beans will be a perfect match for this dish. 


  • If you want veggies in the curry, add in carrots, celery, etc. Making it for picky eater? Just boil the veggies, blend them in the blender and add to the curry.

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