Chicken Curry

Chicken Curry

Curry recipes can basically be divided into two categories: Indian curries based on dried spices and the Thai versions with curry paste and coconut milk. For my personal favorite, which is a mixture of both approaches, here is the recipe today.

An essential component of this dish is the spice blend. For this you will need: Curry powder, paprika powder, salt, chili and the magic ingredient garam masala. This Indian spice mixture, literally translated into German as “hot spice”, gives the curry a distinctive taste and aroma. In a well-stocked supermarket (e.g. Edeka or Rewe) you will find Garam Masala in the international or Asia section in a spice shaker.

The rest of the preparation can be done without problems even for novice cooks: Sauté the onions, brown the meat, add the spices, deglaze and simmer for a few minutes. All in all, a real express recipe: the dish needs no more than 20 minutes from pot to plate!

A large bowl of basmati or jasmine rice goes particularly well with the curry. Another typical Indian side dish would be naan bread. But that’s a recipe for another post.

Until then, I wish you lots of fun cooking!

Chicken Curry

Course: Main Course
Cuisine: Indian
Keyword: Chicken, Curry


  • 500 g chicken cutlets or turkey
  • 1 can coconut milk
  • 1 onion chopped
  • 1 tsp ginger paste
  • 1 tbsp tomato paste
  • 2 tsp paprika powder
  • 1 tsp curry powder
  • 2 tsp garam masala
  • ½ tsp. chili powder
  • 1 tsp salt
  • 60 ml water


  • In a wide pot, sauté the onion in a little oil. Add ginger paste, tomato paste and all spices and sauté for 2 minutes. Add chicken and cook for about 7 minutes until meat is cooked through.
  • Add water to dissolve the paste a bit. Stir in coconut milk and simmer for another 5minutes. Serve with rice.