Prep Time: 20  minutes

Cooking Time: 40 minutes

Serves: 4 servings

Chicken Curry Recipe

Did you know:
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chilli peppers in their blends.


  1. 500g boneless, skinless chicken breasts cut into strips
  2. 2½ teaspoons curry powder, divided
  3. 3 tablespoons vegetable oil, divided
  4. 1 medium onion, finely chopped
  5. 4 garlic cloves, minced
  6. 1 tablespoon grated fresh ginger
  7. 2 cups chicken stock
  8. 2 teaspoons sugar
  9. 1 cup frozen peas
  10. ¼ cup plain yoghurt
  11. ¼ cup chopped fresh coriander
  12. 1 tablespoon Maizena
  13. Salt and freshly ground black pepper


  1. Sprinkle the chicken evenly with salt, pepper and 1 teaspoon curry powder.

  2. Heat 1½ tablespoons of oil in your Pineware electric frying pan until just smoking.

  3. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned.

  4. Transfer the partially cooked chicken to a clean bowl.

  5. Add the remaining 1½ tablespoons of oil to the electric frying pan.

  6. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.

  7. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant.

  8. Whisk the chicken stock and Maizena together, then add to the pan with the sugar and 1/8 teaspoon salt.

  9. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

  10. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

  11. Off the heat, stir in the yoghurt and coriander; then season with salt and pepper, to taste.

  12. Serve with rice.