Chicken Curry

An adaptation of my dad's chicken curry recipe.

By Lewis Milburn


Chicken Curry
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Prep time: 10 minutes

Cook time: 50 minutes

2 Servings

Not Vegetarian

Not Vegan

Dairy Free

Contains Gluten


Item Amount
Tomato puree 1 tube
Tomato puree 1 tube
Coconut Milk 2
Garlic 2-3 cloves
Cumin 1 tablespoon
Curry powder 2 tablespoon
Mango chutney 240 gram
Chicken breast 4
Garam masala 1 teaspoon


Step 1

Dice half an onion and 2 or 3 cloves of garlic.

Step 2

Fry in a pan together for a few minutes.

Step 3

Add a tablespoon of cumin and 2 tablespoons of curry powder.

Step 4

Stir on low heat for a minute, add about two thirds of a tube of tomato puruee, about one and a half coconut milks, and stir together.

Step 5

Bring to a boil and stir in about three quarters of a jar of mango chutney.

Step 6

Dice the chicken breast into small cubes and add to the pan.

Step 7

Bring to a boil again, then turn the heat down and simmer until the chicken is cooked through, this usually takes around half an hour.

Step 8

Add a teaspoon of garam masala.

Step 9

Prepare any additional sides such as naan bread, etc. then serve and enjoy.


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