Easy chicken curry

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Serves: 4

By parachutes

(2 Votes) 2


  • 1 onion

  • 1 tbsp olive oil

  • 2 chicken breast (or Quorn chicken pieces)

  • 1 tsp curry powder

  • 1 pint chicken stock

  • 1 tsp turmeric

  • 1 green pepper

  • 1 tsp ground ginger

  • 2 celery stick

  • 4 handfuls basmati rice

  • 1 clove garlic

  • 1 tbsp plain flour

  • 4 naan breads (optional)


  1. Cook chicken and finely shred (or use leftovers).
  2. Make 1 pint of chicken stick (Kallo cubes are good).
  3. Chop onion, pepper and celery finely.
  4. Heat oil in pan and slowly book onion, pepper and celery until softened, then add garlic.
  5. Add shredded chicken.
  6. Take pan off heat and stir in flour, curry powder, turmeric and ginger.
  7. Pan back on a medium heat and stir well.
  8. Add a small amount of stock and stir well.
  9. Add remainder of stock, stir well, bring to boil and leave to simmer for 10 mins.
  10. Cook enough rice for 4 people and serve with naan breads.

Handy Hint

This is always gorgeous but even more so if made in advance (morning/night before).
Quorn chicken pieces also work really well with this recipe (they can be stirred in from frozen after stage 9).

Additional Information

  • Main Course

  • Chicken

  • indian

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Your comments

  • PDR 03/09/09 21:35

    Yummy and very easy! I didn't need all the stock though and I would use more chicken for 4 people.

  • parachutes 10/11/08 14:15

    Everybody loves this!