Chicken Curry by AB


3 tbsp Oil

1.5 lbs Chicken Breasts cut into 2 inch cubes

3 tbsp curry powder, divided ( 1/2 tbsp for seasoning chicken)

Salt and Pepper to taste

1 cup Yellow Onion, chopped

3 Cloves Garlic

2 tbsp fresh Ginger

6 oz can Tomato Paste

1 tsp Cumin

1 tsp ground Coriander

1 tsp Ancho Chili Powder

1-15.25 oz can Coconut Milk

1 cup Chicken Broth or Stock

1 tbsp Brown Sugar

Rice for serving

Chicken Curry

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Indian subcontinent

Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.  In south India, coconut and curry leaves are also common ingredients.  Chicken curry is usually garnished with coriander leaves, and served with rice or roti.

In south India, chicken curry may be thickened using coconut milk.


This dish was introduced to the Caribbean by indentured Indian girmitya workers. At that time, the dish was very similar to the chicken curry dish of India, consisting mostly of sauce with few chicken pieces. However, poultry in Trinidad and Tobago was so readily available, the dish began consisting of mainly chicken, flavoured with curry spices. Typical preparation include washing and then seasoning and marinating the chicken meat in a green seasoning consisting of bandhania, dhania, pudina, thyme, scallion, onion, garlic, and peppers. Then the curry is prepared by first adding oil to the pot and then adding the phoran, which in the Caribbean consist of caripoulé, cut-up onions, peppers, and tomatoes, and garlic paste (some add ginger too). Some may also add saunf, jeera and meethi seeds along with the phoran. Then Madras curry powder (some also additionally add garam masala or any other masala they wish), mixed with water and green seasoning is added to the pot and fried up with the phoran in the oil, in a process known as bunjay or bujna. Then the marinated chicken is added to the pot and salt, black pepper, and sometimes roasted jeera powder is added. At this point aloo, pigeon peas, channa, or baigan is sometimes added. Then it is left to cook for 15–20 minutes on medium heat. Afterwards, water (some additionally add coconut milk) is added to make the soorwah or sauce/gravy and it is brought to a boil on lower to medium heat for 5–10 minutes. It is usually served with paratha or dalpuri roti or with dal bhat (dal and rice).  Curry chicken and its derivatives are also popular in Suriname, Guyana, Jamaica, and other Caribbean territories with Indian and South Asian influence.

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