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Easy Chicken Curry

Easy Chicken Curry


It is not always sunny in our hearts. And it is fine. This means that we are alive. We love, hate, feel sad or crazy funny, sometimes our cheeks are flashing, at other times our souls are icy cold. When there is wind and storm in my heart, and my soul is chilled, my body needs a large bowl of homey soup or something spicy to weather it. Simple tomato soup or curry dish will help perfectly.

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This easy-peasy chicken curry is one of my weeknight favorites. Consisting from just a few ingredients the dish is also a time saver. In less than an hour (including slicing-dicing time) this fragrant delicious meal is ready for the first bite.

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It is a contemporary version of chicken curry. The dish is lighter on calories and much healthier yet very tasty. Approved for any weather!


Next recipe: Sweet-and-Juicy Simply Sunny Peach-Nectarine Salad

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Easy Chicken Curry


4 servings


  • 2-3 tbsp olive or other oil
  • 1 large onion (about 10-11 oz), Spanish or sweet, finely chopped
  • 4 cloves garlic, minced
  • 1 chile pepper (jalapeno, fresno for mild flavor, or habanero, thai – for hot), minced
  • 1-2 tbsp minced ginger
  • 1-2 tbsp garam masala (store bought or homemade)
  • 1 can (15 oz) diced tomatoes, or 2 large tomatoes, diced
  • 1 lb boneless chicken breast, cubed
  • Salt
  • Black pepper
  • fresh cilantro for garnish

Optional, if using basic garam masala, add:

  • 1-2 tsp turmeric 




In a deep skillet or Dutch oven, heat the oil.

Add the onion and cook for 5 minutes, stirring occasionally.

Add the ginger, chili pepper, garlic, and garam masala; cook for 1 minute.

Add the tomatoes, salt and pepper; cook for 2-5 minutes, breaking the tomatoes with a wooden spoon or a potato musher.

Stir in the chicken, bring to a boil, cover, reduce the heat to low and cook for about 15 minutes, checking for the sauce. If needed, add some water.

Sprinkle with fresh cilantro.

Serve over basmati or coconut rice.

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Cook with pleasure!


8 thoughts on “Easy Chicken Curry”

  • It is not always sunny in our hearts. You are right dearest Nina! When there is wind-and-storm in my heart, and my soul is chilled I go to Cooking Pallette….But nobody is there anymore… No more adventure, exploration and excitement, no historical sweep through culinary history, no delicious feasts from totally unexpected ingredients…no passion we share for excellent flavors and tastes…:((

    However, the treasures are still here at Cookingcrossroads. “It’s wonderful, it’s wonderful, it’s wonderful we dream of you (your recepies)… chips, chips, du-du-du-du…” )) :))

    Looks like we can still discover and enjoy your entertaining, sophisticated, decadent or innovative recepies. Fun goes on!


    From Mexico with love,
    Adventurous Eaters and Your Admirers.

  • So happy the cooking wonders continue here 😉 As for curry I’d recommend to try thai coriander. It gives a bit of extra spiciness to the dish and more distinct smell, though technically speaking it doesn’t go there geographically. What also works really well – mustard seeds, preferably black and a bit of peanuts, but with peanuts you’ll have to process sauce in the blender perhaps, and only then add chicken to it.

    • Thank you, Hanna.
      My idea was to offer a very light low calorie dish.
      Hm… Thai coriander… I have to investigate this 😉 I love the idea of using peanuts for the sauce – definitely will make this curry.

      • Peanuts work perfectly for curry in tikka masala style. Just not to add too much otherwise the only taste there would be a peanut taste. Very nice nuance can be added if before everything else you put cumin seeds into hot oil and wait until it opens up but not burns. That’s why olive oil doesn’t work with Indian cuisine actually – the temperature is too low to open up the seeds.

        • Thank you Hanna,
          I’m also adding spices into the hot oil. But I prefer to use olive oil – I know, I know, it is not authentic but I still like it better 😉

          • I cooked it today. Very nice indeed. What I do normally with meat for curry – I mix in a bowl a tsp of garam masala, half of tsp of turmeric, a bit of salt and then a little amount of water, in a way that it becomes kinda paste, not too liquid. Put meat in this paste, so it will cover all the piece and put away until you cook the curry base.

            P.S. What should I do with recipes now – write it down straight away? As I am scared now to lose it all again :'(

          • I think next time I’ll ‘marinate’ chicken in the spice mixture – I like this idea, thanks.
            Hopefully there is no reason to worry about Cookingcrossroads 🙂 Personally, I copy the recipes I like to my hard drive and keep them in a folder with ‘category’ subfolders.

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