Chicken Curry Recipe

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Chicken Curry

Kristi Voelker


This is the best QUICK comfort food I have ever discovered. I found this recipe in a low calorie cook book and added some of my favorite things but these items did not alter the health or fat factor in this dish. Use good quality fresh spices. You will love it.

pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


30 Min


1 1/2 lb
chicken, boneless and skinless
2 tsp
1 Tbsp
curry powder
1 Tbsp
garam masala
1 tsp
4 tsp
all purpose flour
2 Tbsp
olive oil
1 Tbsp
salt and pepper to taste
1 c
chicken stock, no salt
1 medium
onion chopped
1 c
frozen peas thawed
2 medium
carrots, peeled and slice on diagonal
2-4 clove
minced fresh garlic
fresh ginger, thumb size peeled and minced

Directions Step-By-Step

Cut chicken into 1 inch cubes. In a large skillet saute chicken in oil and butter till golden. Remove from skillet and set aside. In the same skillet saute onion until soft. Add Fresh garlic and ginger and stir. Add carrots and stir. Add curry, garam masala, cinnamon and cumin. Stir to coat. Add flour, stir and cook for 30 seconds. Add stock and stir until thickened. Return chicken to pan and simmer until carrots are tender, about 20 minutes. Add peas stir until hot. Season with salt and pepper. Serve over your favorite rice. Basmati Rice is great for this dish.

If you don't have or can't find garam masala, just double the curry powder. It is still excellent but I think the garam masala adds depth to the dish.

About this Recipe

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, Healthy