Chicken Curry


2 tbs. veg. oil
1 tsp. brown mustard seeds
10-12 curry leaves (optional)
1 med onion, chopped
1 tbs. finely chopped ginger
1 tbs finely chopped garlic (you can substitute 1 tbs. ginger-garlic paste (total) for these two if you have it)
3 lbs. raw boneless chicken in 1 1/2 inch cubes
2 tbs. Madras Curry paste
2 tbs. Mild Curry paste
3 med. tomatoes diced or 1 large can diced tomatoes


Heat oil to near smoking point in skillet or wok. Toss in mustard seeds and cover immediately–they pop! When popping stops, toss in curry leaves and cover again–they sizzle like crazy. When the sizzling stops add chopped onion and saute until edges just begin to turn golden. Add ginger and garlic and saute for a minute or two (if you use ginger garlic paste, it, too, can sizzle like mad, so keep the cover handy). Add cubed chicken and stir a few times. Add both curry pastes and stir to coat chicken pieces. Add diced tomato and bring to a boil. Reduce heat, cover, and simmer gently until tomatoes break down completely and chicken is thoroughly cooked, 20 minutes. Taste for seasoning–you can add more of either curry paste at this point, depending on flavor. Uncover and reduce sauce to preferred consistency. Serve with white rice.


6 servings

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here is another recipe of

here is another recipe of chicken curry hope you like it

3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast

I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.

Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.

Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.

Serve hot with rice or rice noodles.

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