Homestyle Chicken Curry Recipe

Name: Homestyle Chicken Curry Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 1 large red bell pepper; 2-3 fresh hot red chilies; 1 large onion; 6 cloves garlic; 1 tablespoon fresh minced ginger; 12 ounces tomatoes; 2 tablespoons curry powder; salt and pepper to taste; 3 tablespoons vegetable oil; 2 pounds boneless chicken breast; 1-2 cups chicken stock; For Serving. Cooked rice

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
434 kcal
Course
Main Course
Cuisine
Indian

Homestyle Chicken Curry Recipe

Winston Rice

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You'll love this homestyle chicken curry recipe, with tender chicken simmered in a rich and spicy curry sauce, easy to make and done in under 30 minutes!

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Ingredients

Servings

1 large red bell pepper chopped
2-3 fresh hot red chilies chopped (See Recipe Notes for fresh and dried options)
1 large onion chopped
6 cloves garlic minced
1 tablespoon fresh minced ginger
12 ounces tomatoes chopped (or use 1 can fire roasted)
2 tablespoons curry powder See Recipe Notes
salt and pepper to taste
3 tablespoons vegetable oil
2 pounds boneless chicken breast chopped into bite-sized pieces (or use chicken thigh, or bone-in)
1-2 cups chicken stock or water – See Recipe Notes
For Serving. Cooked rice naan, red chili flakes, fresh chopped parsley

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Instructions

To a food processor or blender, add the bell peppers, chilies, onion, garlic, ginger, tomatoes, curry power, and salt and pepper taste. Process to form a paste. Add a few tablespoons of water or stock if needed to loosen it up.
Heat the oil in large pan or pot to medium heat. Add the curry paste and cook for 10 minutes, stirring a bit.
Add the chicken pieces and cook for 2-3 minutes, stirring.
Add the chicken stock (1 cup for thicker gravy, 2 cups for thinner sauce) and reduce heat. Cover and simmer for 10 minutes, or until the chicken cooks through completely.
Garnish and serve.

Notes

Hot Chilies. Use any of your favorites. Kashmiri chilies are preferred, but any work here, like Fresno, jalapeno, serrano, or hotter like red habanero. You can also use dried pods, but rehydrate them in hot water first before pureeing.
Curry Powder. Use your favorite. This recipe works with any general brand, any type of homemade, or any specific curry powder. Experiment to find your favorite.
Chicken Stock. You can use water instead, or try coconut milk or a mix of water/stock with yogurt for a creamier version.
You can easily add in your favorite vegetables to make this a fuller dish.

Nutrition Information

Show Details

Calories 434kcal (22%) Carbohydrates 15g (5%) Protein 52g (104%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 147mg (49%) Sodium 360mg (15%) Potassium 1.351mg (0%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1.955IU (0%) Vitamin C 89mg (99%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Calories	434kcal	22%
Carbohydrates	15g	5%
Protein	52g	104%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	7g	35%
Trans Fat	0.03g	2%
Cholesterol	147mg	49%
Sodium	360mg	15%
Potassium	1.351mg	0%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1.955IU	0%
Vitamin C	89mg	99%
Calcium	56mg	6%
Iron	3mg	17%