Curried Chicken, My Way

Millie Johnson


I was wanting to get out of my comfort zone and whip up a curried chicken recipe. I had looked at a few recipes but was usually missing an ingredient. Finally I just thought to heck with it and just threw things together. I had remembered watching a couple of chefs that were Indian and tried to emulate their cooking style.
This turned out fabulous ! I was tickled pink. My hubby really loved it. Give it a try. You won't be sorry !

★★★★★ 1 vote
1 Hr 5 Min
20 Min
Stove Top


1 c
chicken tenders (or 2 breasts)
1/2 large
sweet onion, medium diced
1 Tbsp
1/2 c
frozen green peas
2 Tbsp
curry powder (i used badia)
1 tsp
1 tsp
ground ginger
1/4 - 1/2 tsp
crushed red pepper *the more you add the hotter it will be
1 tsp
1/2 tsp
ground mustard
1/2 tsp
ground cardamon
1/4 tsp
black pepper


1In small bowl, mix all dry ingredients. Set aside.
2In a medium sized bowl add one cup buttermilk. Add dry ingredients and whisk or stir with fork to mix well. Add chicken and coat well. Cover with plastic wrap and put in fridge to marinate for at least an hour. The longer the better. I left mine in for about 3 hours.
3Get a skillet hot and melt the butter. Add onions and salt lightly. Cook on medium heat until caramelized and a golden color.
4Now add the chicken, including the buttermilk and the add the green peas. (Stir the buttermilk to remix the herbs that have sunk to the bottom.) You may need to add a splash of milk if the mixture gets too thick.
5Bring to a boil then cover and reduce heat. Cook for 15 to 20 minutes, or until done, turning once, halfway through. Stir and serve.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Indian
Dietary Needs: Gluten-Free
Other Tag: Healthy