Chicken Curry

The best thing about this recipe is that if you aren't a fan of curry, substituting few extra ingredients will transform it. If you are planning to shop cheaply and use less ingredients, you can make up for flavors with a good array of spices and herbs. This recipe is extremely versatile and requires very few ingredients if you choose to make a stew rather than a curry. Regardless, the ease of the recipe speaks for itself.

Chicken Stew



Flour: The flour can be left out entirely. It is only used as a coating on the chicken and is completely superfluous if you don't want to or cannot do it. However, it can help thicken the curry, as it will most definitely fall off the chicken during the cooking process.

Spices: The turmeric, cardamom, coriander, and cumin all will help achieve an Indian flavor. If you are attempting to make a different type of stew, simply substitute the spices with any other spice you have or like.

Garam masala paste: You could use garam masala powder if you happen to have it. You could make your own garam masala since it is just a spice mixture but I like buying the blend from a local Indian market. If there is a different masala you prefer you could always use that as well.

Rice: It can be left out if you don't have any. Any rice you have will work, basmati being t he most authentic. Rice is definitely a cheap ingredient and helps make this a more filling meal. Even if you skip the rice, the curry should still be very filling.


  1. Dice onions into cubes, finely chop garlic, then cut chicken into large chunks.
  2. Saute the onions on medium heat until tender.
  3. Add chopped garlic and saute 1 minute.
  4. Dredge chicken in flour and add to the onions. Cook until lightly browned.
  5. If using garam masala paste, add to pan and cook for 1 minute.
  6. Add 1 can diced tomatoes and 2/3 cup water.
  7. Add cloves, turmeric, cardamom, coriander, and cumin and stir to combine.
  8. Cover with lid and simmer until chicken is thoroughly cooked, approximately 25 minutes.
  9. If you are looking for a restaurant style curry - lower the heat, allow curry to cook on low heat until chicken begins to fall apart.

Every bachelor should invest in a rice cooker. It will be one less thing you have to watch when cooking. One easy thing to remember is that for perfectly tender rice, always use a 2:1 ratio of water to rice. In the last 20 or so minutes before serving the curry, start the rice in a rice cooker and allow to cook. Serve the curry over rice and enjoy.