Chicken Curry - My Way!

    40 min

    I know this is far from authentic but it certainly is easy and tastes delicious. Serve with boiled rice.

    30 people made this

    Serves: 4 

    • 2 tablespoons of olive oil
    • 4 large chicken breast fillets, cubed
    • 1.5 litres of chicken stock
    • 2 large onions, finely chopped
    • Madras curry powder, according to taste
    • 2 teaspoons of plain flour
    • 1 tablespoon of mango chutney
    • 1 teaspoon tomato puree
    • 150ml double cream or yogurt
    • Salt and pepper, to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat olive oil in a pan over medium heat. Cook sliced chicken breast for 8 -10 minutes, or until browned and cooked through. Remove from pan and set aside.
    2. Add chopped onions and cook to soften. Add a tablespoon of madras curry powder and stir well. Sprinkle over two teaspoons of plain flour. Add chicken stock and stir until thickened. Add one tablespoon of mango chutney and one teaspoon tomato puree and stir well. Stir in double cream or yoghurt and blend in. Season with salt to taste.
    3. Return the chicken to the pan and heat through.

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    Reviews in English (7)


    Wow! My family loved this,they declared it the best chicken curry ever  -  18 Jan 2012


    This was lovely and very easy to make but I reduced the amount of stock to about 500mls as it was more like a soup. I will make it again tho as it really was tasty.  -  04 Feb 2012


    Loved this recipe. Added chilli's because I like a hot curry. Will be making it again  -  25 Apr 2012