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Chicken Curry

You might as well face it — everyone in the world is going to make a curry at least once in their lives.  It’s just a rule of cooking, and there’s good reason — a well-spiced homemade curry is one of the nicest things you can make, not only filling your home with the warm aromas of mixed spices but providing a wholesome, healthy, natural meal that is easy to make! The hard part is usually dealing with nearly two dozen spices, but I’ve already done the work with my famous Curry Powder.

Chicken Curry

Course Main Dish
Cuisine Eastern, Indian
Servings 2 people


  • 1 pound chicken boneless, cut into 1-inch chunks
  • 1 cup onion sliced
  • 1 cup crushed tomatoes
  • 1 tbsp garlic fresh minced
  • 1 tsp ginger fresh minced
  • 6 tbsp cooking oil (vegetable, usually)
  • 2 cups cold water
  • 3 tbsp curry powder
  • 2 tsp salt (Himalayan pink recommended)
  • 1 tsp garam masala (optional)


  • Heat the vegetable oil in a large skillet over high heat; add garlic, stir and cook until light brown, 1-2 minutes.
  • Add the onion, stir in, and cook until translucent, 1-2 minutes.
  • Add ginger and crushed tomatoes, and stir in curry powder and salt.
  • Add chicken and cook, stirring constantly, until the liquid has cooked off and the sauce has thickened — be careful not to burn it!
  • Pour cold water into the mixture, bring to a boil and cook, uncovered, for 10 minutes.
  • Stir in garam masala at the last minute, just before turning off the heat (optional).
  • Serve over rice or grains, and enjoy!