Tim's Chicken Curry

KatheyJo Hickey-Van Otten


My son loves to cook food from India and Pakistan. He experiments a lot and it turns out really good. Give it a try!!


★★★★★ 1 vote

15 Min
45 Min
Stove Top


  • 2 lb
    boneless, skinless chicken breasts, cut into 1/2 chunks
  • 1 tsp
    salt and pepper or "to taste"
  • 1 1/2 Tbsp
    olive oil
  • 2 Tbsp
    curry powder
  • 1/2 small
    onion, thinly sliced
  • 2
    garlic cloves, crushed
  • 1 can(s)
    coconut milk, (14 oas)
  • 1 can(s)
    stewed, diced tomatoes
  • 1 can(s)
    tomato sauce, (8oz)
  • 3 Tbsp
  • 3 c
    rice, any kind, follow instructions on package

How to Make Tim's Chicken Curry


  1. Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
  2. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  4. Cook rice as usual, with the instructions on the package. Place the meat mixture on the top of the rice.

Printable Recipe Card

About Tim's Chicken Curry

Course/Dish: Rice Sides
Main Ingredient: Chicken
Regional Style: Indian

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