Curry Chicken: The Best Way To Spice Up Your Dinner Table

Alright, buckle up folks, because I’m about to divulge the secret to making a killer curry chicken. And no, it’s not adding a pinch of unicorn dust or chanting ancient incantations. It’s all about seasoning and marinating the chicken properly- yup, you heard that right. Here’s the deal: take your chicken pieces (thighs or breasts work best) and generously rub them with a mixture of curry powder, garlic powder, cumin, paprika, salt, and pepper. Then, let them sit in the fridge for at least three hours.

And no, staring at the fridge door won’t make the chicken marinate faster, so don’t bother. Trust me, the longer you let those flavors mingle, the more tender and flavorful your curry chicken will be. So, go ahead and binge-watch your favorite show while the fridge does its thing. You can thank me later. Now, if you’re anything like me, you’re probably thinking, “Who has time for all this marinating nonsense?” Well, my friend, let me tell you, the secret to a good curry chicken is worth the extra effort. Plus, think of all the bragging rights you’ll have when your family and friends are scarfing down your delicious curry chicken and asking for the recipe.

You’ll be like, “Oh, it’s just a little something I whipped up while binge-watching ‘The Office’ for the 10th time.”

curry chicken

Prep Time: 45 mins

Cook Time: 30 mins

Total Time:1 hr 15 mins

Course: Meats

Cuisine: East Indian

Servings: 12


  • 2 1/2 lbs. chicken
  • 1 small onion chopped
  • 5 cloves garlic chopped
  • 1 pimento pepper
  • 1 chive chopped
  • 6 leaves chadon beni chopped
  • 2 sprigs fine leaf thyme chopped
  • 2 tsp. amchar masala powder
  • 2 tbsp. curry
  • Salt to taste
  • Pepper to taste
  • 2 tbsp. oil


  • Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
  • Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
  • Heat oil over medium flame and add the curry. Cook for 1 minute. Add the onion and garlic. Cook until it gets sticky in the pot.
  • Add the chicken and stir. Let the curry evenly coat the chicken. Add the amchar masala powder.
  • Let cook for about 5 minutes. Note: During this time the chicken will exude it’s own “water” as it cooks. What we want is most of the water to evaporate while the chicken cooks. Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 – 15 minutes). Note: Check the water level occasionally.

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Recipe © Simply Trini Cooking. All rights reserved.

Curry Chicken

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Meats
Cuisine: East Indian
Author: Felix (Simply Trini Cooking)


  • 1 lb or 2 packs chicken parts
  • 1 tbsp. curry powder to season
  • 1 tsp. salt to season the meat
  • 3 cloves garlic chopped
  • 1/2 tbsp. curry & 1 tbsp. green seasoning* to cook
  • 4 tbsp. oil
  • 3 tbsp.water
  • Pepper to taste
  • Note: If you do not have green seasoning you can use: 1 onion chopped 1 sprig thyme and 1 chive chopped


  • Cut the chicken into small pieces. Season well. Allow to marinate for about 30 minutes.
  • Heat oil and add the garlic. Mix 1/2 tbsp. curry powder with 1 tbsp. green seasoning, and 3 tbsp. water.
  • Add to hot oil and cook for approximately 2 minutes. Allow to curry and reduce to a thick paste. Stir constantly to avoid burning.
  • Add the seasoned chicken to the pot. Stir to coat with the curry. Add water salt and pepper. Cover and leave to simmer for about 20 minutes or until tender. Serve hot.
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