Curried Chicken

Kyla Stuhlmiller


After I moved to Japan and got to experience Japanese curry I was very disappointed. So I called my step dad who first made me curry a few years before I moved to Japan and he told me how to make curry. I've since adapted it and made it my own so every time I get the itch for curry I can make it!

The thing I LOVE about curry is you can put ANY kind of veggies you want in it. I've had it with carrots, celery, broccoli, tomatoes and all turned out wonderful so be creative!

pinch tips: Flour, Eggs & Breading Techniques





15 Min


15 Min


1 pkg
golden curry (your spiciness level)
2 lb
boneless skinless chicken breast
1 large
red bell pepper
1 large
yellow bell pepper
1 large
yellow onion
4 clove
garlic chopped
1 can(s)
water chestnuts sliced
1 can(s)
bamboo shoots

Directions Step-By-Step

Cut and trim the chicken into 1 inch chunks. Dice bell peppers, onion and garlic. Drain the bamboo and water chesnuts.
Heat 1 or 2 tablespoons of olive oil in a deep skillet over med-high heat. Saute onions until they begin to get translucent. Then add chicken chunks salt and pepper to taste. Cook until chicken is done. Remove from heat and place in a bowl.
Return skillet to heat add 1 tablespoon of olive oil and let it get hot. Once it's hot add rest of vegetables and saute. Once vegetables begin to soften cover for approximately 5 minutes. You don't want the veggies to get mushy. You still want them to be slightly firm.
After the veggies are finished cooking, reduce heat to low and add chicken and onions back to pan. Begin to break curry into chunks and begin to mix. You will need to add a little bit of water at a time to help the curry dissolve and make a sauce. Keep adding curry and water to taste and consistency that you want. I prefer a thicker consistency so my curry is more potent. Once thickness/consistency is achieved serve over rice!

About this Recipe

Course/Dish: Chicken