Chicken Curry

Chicken Curry

I decided to start writing down some of our favourite recipes here, for us to have a place where to keep them and for others to try. I know this is not a food blog per se, but I think it can bring more interesting content for the readers too. The recipes I’ll put here are easy-made, healthy and nutritious, even the desserts. So, here comes the first one:

Chicken Curry


400 grams of boneless skinless chicken breasts, cut into chunks
1 teaspoon salt and 1 teaspoon pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2-1 onion, thinly sliced
1 can coconut milk

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large pan for two minutes. Stir in onions, and cook 1 minute more.
3. Add chicken, tossing lightly to coat with curry oil. Cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4. Pour coconut milk into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken curry is good with rice and vegetables. We usually put some cheese and coconut flakes on top of it.

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