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+ servings

Easy Chicken Curry

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 3
Author: Vanjo Merano


  • 1 1/2 lbs. chicken chopped into serving pieces
  • 1 medium potato peeled and diced
  • 3/4 cups frozen green peas
  • 2 cups coconut milk
  • 1 1/4 tablespoons curry powder
  • 2 teaspoons turmeric powder
  • 1 1/2 teaspoons ginger powder
  • 1 medium tomato chopped
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • a dash of cayenne pepper powder
  • 3 tablespoons cooking oil
  • Salt to taste


  • Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
  • Rub the mixture all over the chopped chicken pieces. Let it stay for 15 minutes.
  • Heat the cooking oil in a cooking pot.
  • Once the oil is hot, pan fry the chicken for about 2 minutes per side.
  • Remove the chicken and temporarily place in a plate.
  • Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
  • Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
  • Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
  • Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
  • Add the green peas. Cook for 5 minutes.
  • Add salt to taste. Stir.
  • Transfer to a serving plate. Serve over white rice.
  • Share and enjoy!


Serving: 3g