• Cleveland Cooking

Chicken Curry

Updated: Apr 24

I have always wanted to make curry but never knew if my family would like it. After watching the Great British Baking Show and all the curry that was made on that show, I finally jumped on it! So here it is:


1 1/2 pounds of boneless chicken cut into bite size pieces

3 tablespoons of curry powder divided (curry powder recipe is here)

1/2 tablespoon of cracked black pepper

1/2 tablespoon of sea salt

2 tablespoons of olive oil

2 cloves of garlic minced

1 tablespoon of fresh ginger minced

1 medium onion diced

1 large bell pepper cut to around one inch pieces

1 cup of chicken broth

1-13 ounce can of coconut milk

1 tablespoon of corn starch

2 tablespoons of cold water

Place chicken in a large bowl with 2 tablespoons of curry powder, cracked black pepper, and sea salt. Mix well and set aside.

Heat olive oil over a medium heat in a large pot or dutch oven. When oil is shimmering (it won't take long) place the remaining tablespoon of curry powder in oil and mix. Once the curry powder becomes aromatic place chicken in and mix together. Place a lid on top and cook for 15 minutes stirring occasionally.

After 15 minutes, pour in the chicken broth, garlic, ginger, onion, and bell pepper and cook for another 15 minutes with the lid on.

Next, pour in coconut milk, stir until smooth, and cook for another 10 minutes with the lid on.

During the last 10 minutes of cooking, place corn starch and cold water in a small glass and mix until corn starch is dissolved.

After the final 10 minutes is up, pour corn starch mixture in and mix over low heat until the curry starts to thicken.


Here is a nice article on frying spices: https://spicesinc.com/blogs/how-fry-spices


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