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Chicken Curry is on the Menu Today!!!


Here is a list of ingredients you will need to make this delicious meal…your family will love it…


Chicken (I am using organic), onions, curry powder, olive oil, tomatoes, cilantro,  chicken broth (or water), worcestershire sauce, salt, pepper, habanero pepper (optional)


For the marinade, you will need onions, tomatoes, olive oil (though you could use canilla or vegetable oil), bunch of cilantro (love, love, love Cilantro), vinegar, loads of garlic, salt, pepper.  Make sure the chicken is dry before adding the marinade. Put all ingredients in a food processor and roughly chop.


Take that beautiful mixture, coat the chicken — make sure the chicken is well coated.  Put in refrigerator and marinate for at least 2 hours, preferably overnight. Reserve about 2-3 tablespoons of the marinade for later.


In the meantime, make a slurry with 2-3 tablespoons of curry powder and 3/4 cup of water.  Set aside.


Heat up a large skillet with olive oil, add the slurry and let cook for a few minutes.  I usually add a tablespoon of Worceshire sauce for color.


Then add the chicken, let it cook for about five minutes.  Then add broth (you can add water, about 2 cups).  Once it comes to a boil, lower the heat to medium-low and let cook for about 20 mns.  At this point, your house smells heavenly and your family can’t wait to start eating.


After 20 minutes, this is what it should look like…beautiful, delicious, and yummy — can’t wait to eat it…YUM, YUM, YUM…

Chicken Curry

Chicken Curry

Serve on a bed of rice with more cilantro and a dash of lemon juice…ENJOY till your heart content…CURRY doesn’t get any better than that.

Chicken Curry


  1. 4 lbs of Chicken, thighs and legs (Organic)
  2. 2 teaspoons of Salt
  3. 1 tablespoon of Dijon Mustard
  4. 2 whole Medium Onions, halved
  5. 2 whole Tomatoes, quartered
  6. 8-10 cloves of Garlic
  7. 8 springs of Cilantro
  8. 2 tablespoons of Red Curry Powder
  9. 3 tablespoons of Olive Oil
  10. 1 teaspoon of Worceshire Sauce
  11. 1/4 cup of Tomato Sauce (I am using Homemade)
  12. 1 Habanero Pepper (optional)


Place chicken in a bowl. Sprinkle with salt and mustard.

Chop onion, tomato, cilantro, garlic,black pepper, habanero (optional) in a food processor. Reserve about 1/4 cup of the mixture for later.

Add mixture to the bowl. Stir the chicken pieces. Make sure they are well coated. Cover and allow to marinate for at least 2-4 hours. Preferably overnight.

In the meantime, make the curry slurry, by adding 3/4 cup of water to the curry power until dissolved.

Heat a large skillet under medium-low heat. Pour in the slurry and cook for about 5 minutes. It should a nice deep brown color.

Add the chicken pieces to the slurry. Stir to coat the chicken, then cook half covered for 5 minutes. Stir the chicken. Then add 2 cups of chicken broth and let cook for about 20 minutes, stirring every 10 minutes and making sure the chicken is cooked. Stir in the leftover marinade during the last 5 minutes of cooking.

Serve over rice.

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