Skint Dad's budget chicken curry

    1 hour 5 min

    This chicken curry feeds a hungry family of four and is a really simple, no frills recipe! You don’t need to have loads of spices, create your own curry pastes or marinate anything at all. I do like making a “proper” curry but they usually take a bit more planning and time. This is a recipe that you can cook the main ingredients then just leave it simmering until your rice is done – perfect for a week night dinner when you don’t have time to mess about with intricate details.


    Kent, England, UK
    7 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 500g boneless chicken meat , diced
    • 2 teaspoons curry powder
    • 1 onion, chopped
    • 1 (400g) tin tomatoes
    • 300g frozen peas
    • 1 chicken stock cube
    • 300ml water
    • 280g plain rice

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oil in a wok or deep frying pan and cook and stir the chicken for 5 minutes, until browned on all sides.
    2. Add the curry powder and onion, stir in, then cook until the onion has softened, about 4 to 6 minutes. Mix in all the other ingredients and simmer for 40 minutes.
    3. Meanwhile, rinse the rice under the cold tap then cook according to the instructions on the packet.
    4. Spoon the cooked rice onto a plate, spoon the curry on top and serve immediately.

    See it on my blog

    See this recipe on the Skint Dad Blog

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