Curry, usually we first connect this dish with India, from where originates the name “curry”, which in literally translation from Tamil means sauce.

The recipe for a dish that originates from South Asia and Southeast Asia, varies on the basis of national cultural traditions, religion, the environment and even from family to family. But one thing is clear: it is curry dish, that contains a complex blend of spices and herbs in these categories tend forefront chili.

The recipe is very simplified, so that some of the ingredients that you can get it here, we did not include in our curry. The greatest beauty of this dish is also that you can customize it and throw in practically whatever you want. It is advisable to have a blender.


  • 500 g chicken breast or chicken thighs, boneless
  • 2 large carrots
  • courgette
  • 2 large onions
  • 6 tomatoes, peeled and cut into small cubes
  • for one inch of ginger
  • fresh chilli or a dried version
  • chili powder
  • turmeric
  • curry paste (red)
  • curry powder
  • mustard
  • 400 g of coconut milk
  • salt
  • pepper
  • olive oil
  • rice

curry chicken recipe

Serve curry with fresh yogurt and a glass of water, believe us, it is going to be hot and spicy!


  1. Take a small cup and mix in it: 2 teaspoons of curry paste, two teaspoons of turmeric, two teaspoons of curry powder, some fresh or dried chillies (depending on how robust you), a teaspoon of mustard, salt and pepper and grated ginger.
  2. Finely chop the onions and just throw it in a pan with the olive oil, over a minute add sliced or grated carrots. Cut the chicken into inch cubes, salt and pepper and add them to carrots immediately. Fry all together.
  3. When chicken is fried, add the above prepared mixture of spices, stir together and pour with two glasses of water (or with a glass of wine and a glass of water). Cook on medium heat for two minutes. Add the peeled tomatoes that have been cut into small cubes.
  4. Taste your Asia masterpiece and add to taste more curry paste, curry powder, turmeric, chilli, salt and pepper. Cook on medium heat for about 20 minutes.
  5. Meanwhile, prepare the rice according to the manufacturer’s instructions.
  6. If the curry gets too thick, you can add some more water.
  7. Add coconut milk, stir and leave it to cook 5-8 minutes more.

Serve with fresh yogurt and a glass of water, believe us, it is going to be hot and spicy!


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