Chicken Curry

This Indian chicken curry is one of the best curries I can remember. It is well balanced quite easy to prepare and super tasty. We love curries and this chicken dish was 

really worth the work and the wait :-) 

Preparation time: 15 minutes 
Cooking time: at least 45 minutes
Resting time: 0 minutes
Total time needed: at least 1 Hour
Grade of Difficulty: standard


Serves 4

This recipe was inspired by Ayshren you can find her recipe here

Chicken Curry

  • 900 gram / 1.98 lbs. chicken breasts, skinned, deboned and cut into bite sized chunks
  • 2 tsp. coarse sea salt
  • 3 tbsp. coconut oil
  • 2 medium sized onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 x 2.5 cm / 1 inch piece of fresh ginger root, peeled and finely chopped
  • 1 red cayenne pepper, finely chopped
  • 1 shot of water
  • 100 gram / 3.5 oz. fresh mushrooms, sliced
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 3 tsp. madras curry powder, (optional - replace with hot curry powder of your choice
  • 1 x 400 gram / 14.1 oz. can peeled ripe tomatoes
  • 1/2 cup coconut milk
  • 1/2 cup yogurt
  • 1 tsp. coarse sea salt
  • 1 tsp. garam masala
  • 20 gram / 0.7 oz roughly chopped fresh coriander leaves
  • Juice of 1/2 lime


  • Turn stove to hot and add oil into a large skillet
  • Saute chicken pieces in the skillet till they are nicely browned, stirring them occasionally
  • Remove chicken and place in a bowl for the time being
  • Add onions, garlic, ginger and chilli, reduce heat to medium and saute them in the remaining oil till onions are beginning to change color, stirring them frequently
  • Add mushrooms and one shot of water and saute them for 3 minutes, stirring them a few times
  • Add turmeric, coriander powder, curry powder and cumin, and fry them for 2 minutes, stirring frequently
  • Add tomatoes, coconut milk, yogurt and water, stir well and bring curry back to the boil
  • Once the curry is beginning to boil again, add 1 tsp of salt, garam masala, chicken pieces and all the juices from the bowl to the skillet, partially cover the skillet, reduce the heat and gently simmer the curry for 15 minutes
  • Add the fresh coriander leaves, stir briefly and let the curry simmer for another 5 minutes
  • Now add the lime juice, stir the curry for a last time and serve it hot with steamed rice or garlic naan bread.

Andhra Fish Curry

Cape Town Curry

Chicken Madras

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