This Easy Chicken Curry is delicious no matter which type of chicken you use! Full of flavor, as hot as you want, this is the perfect weeknight dinner!
My friend Annette showed us how to make Jamaican Curried Chicken easily and properly! She said that we would love it, and she was correct!
This chicken dish is packed full of great curry flavor. I love how you can customize this dish to suit your families tastes.
We have used every kind of chicken you can imagine in this dish. They all taste great! We seem to prefer skinless chicken thighs and legs when we make this. If you prefer chicken breasts, they work great too!
If you haven’t a lot of curry dishes, this one would be a great one to try. We note in the recipe that you can use mild or hot curry powder when preparing this dish. If you’re new to curry, or don’t like too much heat I suggest a mild curry powder. If you want a good kick, try the hot!
The other spices that we use in the seasonings add some really great flavor notes too.
The vegetables are my son’s favorite part of the dish. We’ve included scotch bonnet peppers, onions, carrots, potatoes, and sweet peppers.
We serve this entire dish over rice. After the chicken is cooked through, you add a little more water to the pan. Depending on how thick you want the gravy, you can add more or less water.
The gravy is delicious over the chicken and vegetables when you serve the dish over rice!
Enjoy this, easy to prepare, Chicken Curry.
Ingredients in Easy Chicken Curry
- chicken thighs or drumsticks
- chicken seasoning
- meat seasoning or seasoned salt
- salt
- pepper
- curry powder
- thyme
- onion
- scotch bonnet pepper
- sweet pepper
- carrot
- potato
- garlic powder
- ginger
- water
- oil
How to make Easy Chicken Curry
Rinse and dry chicken pieces with paper towel. Remove skin and any fatty like bits from your chicken pieces. Chop thighs or legs in half, across the main bone, if desired. We usually throw the chicken pieces into a large resealable bag.
In a small bowl combine meat seasoning, chicken seasoning, garlic powder, curry powder, ginger, thyme, salt and pepper.
Dump seasoning into your resealable bag and make sure all of the chicken is coated. You can leave the chicken in your fridge, coated in seasoning, until you are ready to cook it.
In a large saucepan or skillet, over medium, heat oil until it shimmers or a drop of water flicked in it dances.
When the oil is hot we add a pinch of curry powder to the oil.
Then we add the chicken mixture. Stir regularly, once per minute, for about 5 minutes covered.
Next, remove cover and add ½ cup of water and your vegetables.
Cover again and reduce heat to simmer for between 45 minutes and 1 hour, depending on the size of your chicken thighs or chicken legs or chicken breasts.
Stir periodically and make sure your chicken is 180 degrees before removing from heat. Reduce your cooking time if using boneless chicken, including chicken breast, only about 40 minutes.
Add more water if desired or required, maybe ½ cup for the gravy. A little more or a little less depending on how thick you like your gravy. Serve with rice. Enjoy!
Easy Chicken Curry
Equipment
- large skillet
Ingredients
- 6 chicken thighs or legs, bone in or boneless, skin removed or boneless, skinless chicken breasts
- 2 tablespoons chicken seasoning
- 2 tablespoons meat seasoning or 1 tblsp seasoning salt
- ¼ teaspoon salt -
- ½ teaspoon pepper -
- 3 tablespooons mild or hot curry powder more or less to taste
- ½ teaspoon thyme, dried or 2-3 stalks of fresh thyme
- 1 medium onion, sliced or diced
- ¼ scotch bonnet pepper, diced
- ½ medium sweet pepper, any color, cored, seeded, thinly sliced or diced
- 1 medium carrot, peeled, sliced or diced
- 1 medium potato, sliced or diced
- 1 teaspoon garlic powder
- ¼ teaspoon ginger, ground or thumb of fresh ginger, minced
- ½ cup water -
- 2-3 tablespoons olive or another vegetable oil
Instructions
- Rinse and dry chicken pieces with paper towel. Remove skin and any fatty like bits from your chicken pieces. Chop thighs or legs in half, across the main bone, if desired. We usually throw the chicken pieces into a large resealable bag.
- In a small bowl combine meat seasoning, chicken seasoning, garlic powder, curry powder, ginger, thyme, salt and pepper.
- Dump seasoning into your resealable bag and make sure all of the chicken is coated. You can leave the chicken in your fridge, coated in seasoning, until you are ready to cook it.
- In a large saucepan or skillet, over medium, heat oil until it shimmers or a drop of water flicked in it dances.
- When the oil is hot we add a pinch of curry powder to the oil.
- Then we add the chicken mixture. Stir regularly, once per minute, for about 5 minutes covered.
- Next, remove cover and add ½ cup of water and your vegetables.
- Cover again and reduce heat to simmer for between 45 minutes and 1 hour, depending on the size of your chicken thighs or chicken legs or chicken breasts.
- Stir periodically and make sure your chicken is 180 degrees before removing from heat. Reduce your cooking time if using boneless chicken, including chicken breast, only about 40 minutes.
- Add more water if desired or required, maybe ½ cup for the gravy. A little more or a little less depending on how thick you like your gravy. Serve with rice. Enjoy!
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