Curried Chicken

READY IN: 1hr 5mins
Recipe by Mike Matta

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.

Top Review by dale7793

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.

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.

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