The Easiest Chicken Curry Recipe
When I describe this chicken curry recipe as “the easiest,” that is not clickbait. This really is one of the easiest chicken curry recipes you may find. It is so easy, my boys make it (with me looking over their shoulders).
What’s also great about this chicken curry recipe is that it’s versatile! It’s deliciously saucy, so we have it with naan, with rice, or it serves as the curry in our bunny chows—another South African traditional food.
But it’s versatile in another way too. You can use the curry base and instead of chicken, add your choice of vegetables, beef, shrimp, ground beef, or ground turkey. You can even do a combination of your favorite ingredients. Sometimes I like to use ground beef or turkey, add in some peas, then serve it over vetkoek (also knows as fried bread)—yet another South African traditional food.
This chicken curry recipe is mild, so everyone in the house love it. Really! Even the kid who I need to beg to try food loves this.
As you’ll see from the recipe below, it’s really quick to make as well. It’s a classic 30-minute meal!
Easy Chicken Curry
Prep Time: 10mins | Cook Time: 22-24mins | Servings: 4-6 | Difficulty: Easy
1 teaspoon chopped ginger or a 2″/5cm piece
3 cloves of garlic
3 tablespoons oil (olive oil, canola, or whatever you have on hand)
1½lbs (approximately ¾ of a kilo) chicken tenders
1 tablespoon garam masala
½ teaspoon turmeric
1 teaspoon cumin
2 teaspoon paprika
1+1 teaspoons salt
1 tablespoon tomato paste
1x 28oz can crushed tomatoes (if you’re using 400g cans, you will need 2)
¾ cup heavy cream / whipping cream
bunch of cilantro (for garnish)
- Dice the onions.
- Add the onions, oil, chopped garlic, ginger, and 1tsp salt to your pot. Choose a large pot with a lid, like a dutch oven.
- Cook over low-medium heat until the onions are soft and translucent, approximately 7-9 minutes.
- While that’s cooking, cut your chicken tenders into 1″ (2½cm) pieces. Add them to a separate bowl.
- Add the garam masala, cumin, paprika, turmeric, and 1 teaspoon of salt to the chicken. Stir to coat it thoroughly.
- Add the chicken and the tomato paste to the pot. Cook for 5 minutes, stirring occasionally.
- Add the crushed tomatoes and stir well, making sure you scrape the bottom of the pot.
- Simmer for 10 minutes.
- Turn off the heat and add the heavy cream/ whipping cream. Stir to incorporate.
- Chop up your cilantro and sprinkle over the top.
- Serve with rice, naan, or bread.