Simple Chicken Curry

  wpcrualaoi   No Comments


  • 4 Chicken Breast Fillets (cut in large dice – six to a fillet)
  • 2 Large Onions, Peeled and Sliced
  • 3 Cloves of Garlic, Crushed
  • Pinch of Sugar and Salt
  • 3 Tbsps Curry Powder (you can choose mild/Medium or Hot)
  • 1 Tbsp Chinese Five-Spice Mix
  • 1 Litre Chicken Stock (a stock cube is fine, or just water)
  • 1½ Tbsps of Corn Flour (softened with a little water)
  • 1 Bunch Fresh Coriander Leaves, Chopped
  • 2 Tbps Sunflower Oil


  1. Put Onions, Garlic, Oil and Chicken in pot.
  2. Sweat on medium heat for a couple of minutes.
  3. Add spices, seasoning and then the stock. Bring to a boil and simmer for 10 minutes or until the chicken is cooked.
  4. Thicken with the corn flour mix and simmer for another 3 minutes.
  5. Finish with the chopped coriander and season to taste.
  6. Serve with Steamed Basmati Rice.

Chefs Tip
Add a few tablespoons of Coconut milk at stage 4 for a richer creamier curry. The Curry will taste better the next day as the flavours will infuse overnight.