Chicken Curry

Chicken Curry

This simple, yet incredibly delicious chicken curry is super easy to make. You can cook it in advance and it’s also freezer-friendly. This chicken curry has lots of flavours and is also filled with spices, which have a number of health benefits, adding aroma to the curry. Making curries is just one of the ways you can add these fantastic spices to your diet. You might like to check out my article on how spices benefit our health. Enjoy!

  • 3 tablespoons olive oil
  • 1 large onion peeled and chopped
  • 1 x 2.5 cm stick cinnamon stick
  • 6 cloves
  • 1-2 bay leaves
  • 6 small green cardamoms
  • 2 teaspoons cumin seeds
  • 1 kg chicken thighs cut into bite-sized pieces
  • 1 cm fresh ginger root peeled and chopped
  • 3 cloves of garlic chopped
  • 1-2 teaspoons chilli powder
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 150 mL coconut cream
  • Salt
  • 450 mL water

To garnish

Chopped coriander leaves or mint leaves and chopped almonds.


Heat the oil in a large pan and fry the onions until it turns light brown. Stir in the cinnamon, cloves, bay leaves, cardamoms and cumin seeds, fry for 1-2 minutes. Add the chicken and fry for 1-2 minutes

Stir in the ginger, garlic, chilli powder, turmeric and cumin for 1-2 minutes. Now add the water and salt. Cover and cook for about 10 minutes then add coconut milk.

Cover and cook on gentle fire until the chicken is tender.  Taste and adjust the seasoning and add extra water if necessary.

Garnish with chopped coriander/mint and chopped almonds.

Chicken Curry

Chicken Curry

Below are some recommended saucepans to cook curries.

Disclaimer: This blog post contains affiliate links to products and services I am passionate about. Purchasing via these links won’t cost you any extra but it will help me enormously.

Dushi Lawrence

Passionate about healthy living - we help others lose weight through exercise and diet. We're also passionate about skincare, nutrition and mental health.

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