Easy chicken curry

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Prep time:

Cook time:

Serves: 4

By LoveAngel



  • 1 yellow pepper sliced thickly

  • 1 tbsp tomato puree

  • 1 tin chopped tomato

  • 1 green pepper sliced thickly

  • 1 red pepper sliced thickly

  • 1 courgette cut into rounds about 1cm thick

  • 1 green chilli (optional)

  • 1 tbsp garam masala or medium curry powder

  • 1 tsp paprika

  • 1 cinnamon stick

  • 1 bay leaves

  • 1 tbsp cumin seeds

  • 2 cloves garlic crushed

  • 2 large potatoes peeled and cut into quarters

  • 4 skinless chicken breasts cut into pieces

  • 1 large onions half diced and half sliced


  1. Soften the diced half of the onion in a large frying pan.
  2. Once the onion begins to go translucent, add the crushed garlic, cumin, garam masala and paprika and stir rapidly, coating the onion in the spices. Add a diced + de-seeded green chilli at this stage if you like it hot.
  3. Add the chicken. Stir around to coat the chicken in the oil and spices, and 'seal', so that the chicken is white or even slightly browned on the outside. Transfer to a large saucepan.
  4. Add the vegetables and the potatoes, the rest of the onion, the tin of tomatoes, the cinnamon stick, the tomato paste and the bay leaf. Top up with a large glass (about 3/4 pint) of water, put the lid on the pan, bring to the boil and then leave to simmer gently for about an hour.
  5. Serve with basmati rice and home-made Raita (plain yoghurt, diced cucumber, a sprinkle of paprika).

Handy Hint

Cut the peppers and courgette fairly thick or they will dissolve while the curry is cooking. Check the curry every 20 minutes or so while it's simmering and top up with more water if it's looking a bit dry.

Additional Information

  • indian

  • tomato

  • pepper

  • Can Freeze

  • Make Ahead

  • Potato

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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