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My favorite chicken curry recipe

Most of my day is spent away from home, so I tend to not cook a lot. But when I do, it's a grand time. My favorite thing to cook is this chicken curry dish because it's yummy, simple to make, healthy, and makes me feel cozy after a long day outside.

This recipe is a combination of a random recipe I found online, plus my neighbor's chicken curry recipe, plus my own weird cooking style modifications. So you can probably change some stuff around if you felt like it. Feel free to reach out and ask me whether a substitute works.


2-3 tbsp olive oil (you can probably use another, slower-burning type of oil, that's just what I use)

2 tbsp curry powder (doesn't matter what kind)

one large onion, peeled, cut in half and sliced

one large head of garlic, peeled and minced

1-2 lb boneless chicken breast, diced and marinated with salt and pepper for 30 minutes (or less. no one will know)

3 large tomatoes or 5 medium tomatoes, diced

1 can chickpeas (cans usually about 1 lb/16 oz)

1 can coconut milk

1 can tomato sauce

1/2 cup sugar (or more. or less. honestly sometimes I forget about the sugar)

Rice or riced cauliflower, depending on how healthy you want to be


Chicken curry

1. In a large pot over medium heat, heat up the olive oil and add the curry powder. Let the powder cook until it dissolves into the oil, perhaps sliding it around to catch all the grains.

2. Add the minced garlic and sliced onion and sauté until they're soft and cooked together with the curry powder/oil mix.

3. Add the diced + marinated chicken and using a spatula or spoon, keep mixing it with the garlic+ onion + oil + curry mix and letting it cook until there are no more pink parts left to the chicken.

4. Once the chicken is fully cooked, add the coconut milk, tomato sauce, chickpeas, diced tomatoes, and sugar. Mix it and leave it to cook on low/simmer for about 30 minutes.

Rice/riced cauliflower

In a small pot over medium heat, boil water for the rice/riced cauliflower. The cooking method for both of those things are the same and simple-- you just boil water, mix in the rice/riced cauliflower, and add olive oil and salt. Let it cook on your stovetop until the rice/riced cauliflower looks soft and cooked. Then drain whatever water is left.

You're going to eat the rice/riced cauliflower together with your chicken curry recipe, on the side or blend in if you're that kind of monster. I like to have it on the bottom of my bowl and pour the chicken curry on top and eat them together, the same way I'd eat mashed potatoes and gravy.

Also, I pulled the picture above off the internet. It's the closest image to what my chicken curry looks like. It should look orange and soupy. I don't know the difference between Thai and Indian curry so it may just be a combination of the two. And if you really want it to look like the picture, you can probably sprinkle some chopped cilantro over it.


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