Posted by on Nov 2, 2012 | 0 comments

chicken curry

I do! I do!

Hahaha… all along I thought Chicken Curry is an Indian food.

I read, chicken curry definitely NOT an Indian food like what I used to know.  The curry powder is more of a generic term for a blend of different spices  primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southern and Southeastern Asian cuisines according to Wikipedia.

Chicken curry is one of my husband’s favorite dishes, I usually cook it when I run out of ideas what to serve for the day.  I’m in expert level when cooking that dish, I can even have my eyes closed while cooking it.  😛

I use fresh coconut milk, I read that you can use yogurt too, instead of coconut milk, like how Indian cook it.  I have not tried using yogurt but will definitely experiment soon.

Here’s a close up look:

chicken curry and rice

Did that make you salivate? Scroll down and get my recipe and start cooking!

Have a nice November everyone!!!










Chicken Curry Recipe



  • 4 pounds Chicken – Thigh and Legs, cut into serving sizes
  • 1 tablespoon Curry Powder
  • 1 cup red and green bell peppers, cut in thick strips
  • 2 cups fresh coconut milk
  • 3 medium potatoes, cubed
  • 4 cloves garlic, minced
  • 1 medium onions, chopped
  • salt and pepper to taste
  • 2 tablespoons cooking oil, for sauteing



1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.

2 Add the curry powder. Cook for a minute before stirring in the coconut milk.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with salt and pepper.

5 Serve with rice.

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