Best Chicken Curry

5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 21 kcal


  • 4 Pc. Red onions
  • 4 Toes Garlic
  • 4 Toes Ginger
  • 3 Pc. Carrots
  • 1 kilogram Chicken Burst Fillet
  • 3 tablespoon Tomato paste
  • 1 tablespoon Mango chutney (optional)
  • 800 Milliliters Coconut milk
  • 1 tablespoon Curry powder
  • Salt and pepper
  • 1 Cans Chickpeas
  • 2 Pc. Ripe mango
  • 4 tablespoon Sweet Chili Sauce
  • Oil


  • Preparation: Cut the chicken into bite-sized pieces. Peel and finely chop the ginger. Peel the garlic and crush it with a garlic press. Peel the onions and cut into fine cubes. Peel the carrots and cut into thin slices. Remove the peel from the mango and cut into small cubes.
  • Fry the chicken in a little oil or butter and set aside.
  • Put onions, garlic, ginger and carrots with a little oil in a large pan or wok and fry for a few minutes.
  • Add the tomato paste and the mango chutney and fry both until the mixture is uniform. Then put the chicken back in the pan.
  • Deglaze everything with the coconut milk and add the curry powder, salt and pepper.
  • Finally add the chickpeas, the mango pieces and the sweet chili sauce and let everything simmer for at least 15 minutes. It goes well with rice or Indian naan bread. Good Appetite!


Serving: 100gCalories: 21kcalCarbohydrates: 3gProtein: 0.7gFat: 0.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Braised Rabbit Leg on Vegetables

Portuguese Duet: Aletria & Mousse De Bolacha