Curry Chicken

Did I mention? I love curry! I have yet to try a curry dish that I have not liked. Granted, some are less superb than others… not all curries are created equal, but I love curry regardless. This is actually the very first curry dish I ever tried. My mom made it when I was probably 8 years old, and it has been a comforting and delicious food for me ever since! If you haven’t tried curry before, or you are a reserved eater, this is the dish for you to try. It is mild, and not to exotic for picky eaters. It can be easily altered or added to, once you have tried it, but this is definitely a good start.

I actually used Nigerian curry for this specific picture, so if yours turns our more yellow, don’t be alarmed. That is how mine normally is, I just happened to run out of my normal curry, hence the slightly darker curry-yellow color. If you are a spice guru, feel free to play around with different curry mixtures! As I said before, not all curries are created equal. Fun fact for those who are not very experienced in the kitchen: curry isn’t like other spices such as ginger or cinnamon. Why? Because curry is actually a combination of several different spices such as turmeric, cumin, ginger, coriander, etc. This allows for many different variations of curry as the spices and the amounts of each are changed.


1 large chicken breast, cubed
2 TBS onions, chopped
2 TBS butter
1 TBS curry powder
1/2 tsp garlic powder
1/2 cup chicken broth (or coconut milk with 1 tsp bouillon)


In a frying pan or wok, saute the chicken with the onions over medium-high heat until the chicken is cooked. Then add the butter and allow it to melt in the pan. Add the curry, and garlic to the pan and saute until fragrant, about 1 minute. Add the chicken broth (or coconut milk and bouillon), reduce the heat to medium low, and let it simmer for 10 minutes, stirring occasionally. 
Serve the Curry Chicken over rice. I hope you enjoy it as much as I do!

2 thoughts on “Curry Chicken

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