Print Recipe

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!