Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is the best curried chicken recipe I have ever tasted. It was taken from an old"My Favorite Recipe" card that I had. I just doubled the recipe to allow for more sauce.

Ingredients Nutrition


  1. Melt butter in large frying pan and cook chicken until brown on both sides.
  2. Remove chicken and place aside.
  3. Sautee onions until almost brown.
  4. Then place garlic and curry and cook for 1 minute.
  5. Then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly.
  6. Place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes.
  7. When done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly.
  8. Garnish with parsley and serve with rice.


Most Helpful

This was very tasty. I used one large skinless chicken breasts as I was reducing the recipe to serve two people. I didn't use the cornstarch as the sauce was just right and I didn't want it thicker.Just before serving I stirred some plain yoghurt through the dish as I felt it rounded out the flavours. I served this over brown rice with broccoli.

dale! November 18, 2002

I've been making this dish since I first found it in 2008. Originally I followed it to a T, and it was so good. I've since doubled the curry and added cumin and coriander to it and it was to die for. I encourage you to try this if you like curry dishes.

Mary K. March 29, 2014

This was great. I upped all the spices and added a little cumin and coriander for good measure. Used chicken thighs--trimmed the excess fat to cut back on the grease. Served with naan and a green salad.

KWB April 19, 2011

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