Indian Chicken Curry

Indian Chicken Curry


  • ½ kilo chicken breast cut in cubes and marinated with salt and pepper
  • 1 medium minced onion
  • 2 minced garlic cloves
  • 3 medium fresh tomatoes peeled and squeezed
  • 2 tablespoons tomato sauce
  • 2 tablespoons curry
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons grated coconut
  • ½ cup of milk
  • ¼ cup of cooking cream
  • 1 tablespoon melted butter



  1. Heat a large skillet or a wok over a high heat, put 2 tablespoons of vegetable oil in the skillet then add the onion, garlic and curry for 2 minutes.
  2. Add the chicken and stir it will with the onion, garlic and curry till it’s partially cooked; until the chicken breasts are no longer pink in the center.
  3. Then start adding the fresh squeezed tomato, tomato sauce and all the rest of the ingredients and cook it for another 20 minutes over a medium low heat.














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