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


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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
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


  • 1Season 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.
  • 2Add 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.
  • 3Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  • 4Cook 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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