A Very Simple Chicken Curry Recipe – My Favorite Chicken Dish!

Simple Chicken Curry Recipe Chef Jean-Pierre Today I’m sharing one of my favorite chicken dishes. I love all kinds of chicken dishes, but this is one of my favorites, Chicken Curry!

There are a number of different types of curries, and wherever you go throughout Asia you are going to find different ways of preparing it. Every place in the world where you find curries you are going to find that every family has their own different way of preparing it. There is no one right way of preparing curry, except for preparing it the way that is right for you.

This simple chicken curry recipe is how I prepare my curry, I hope you enjoy it as much as my family, friends, and I do. It is a very simple recipe to make. So let’s do it!

Simple Chicken Curry Recipe

Simple Chicken Curry Recipe

Hello friends, today I'm going to step a little outside of my comfort zone and make a homemade Chicken Curry for you! Check out this super easy recipe It's a lot easier than you may think!
4.86 from 14 votes
Servings 4 Servings

Recipe Video


  • 2 tablespoons Roasted Garlic Olive Oil or your favorite cooking oil
  • pounds Boneless and Skinless Chicken Breast - cut into 1” pieces
  • ½ of a Red Onion cut into julienne
  • 1 large Sweet Potatoes cut into small dice
  • 1 green bell pepper cut into julienne
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Curry Powder, more if you like
  • Grated Ginger to taste, the Chef used about 1 tablespoon
  • 1 tablespoon Garlic chopped
  • ½ cup Cashews blanched
  • 2 cups Chicken Stock
  • 2 tablespoons Corn Starch diluted into cold water
  • ¼ cup Cilantro Leaves roughly chopped
  • Salt to taste

For the Curry Powder:

  • 3 tablespoons Cumin Seeds
  • 2 tablespoons Coriander Seeds
  • 1 tablespoons Mustard Seeds
  • 1 tablespoon Ginger ground
  • 1 tablespoon Red Chili Pepper ground
  • 1 tablespoon Turmeric ground
  • 2 teaspoons Red Chili Flakes


  • Heat oil in wok or a large sauté pan on high heat.  When hot add the chicken and sauté until light golden brown on all sides.  Add red onion, Sweet potatoes, Bell peppers, drizzle the toasted sesame oil, ginger, Garlic, Cashews and the chicken stock.   Add corn starch to adjust consistency if necessary.
    Adjust seasoning with salt and serve on top of rice.

For the Curry Powder:

    Enough Curry for about 4/5 dishes

    • Sauté the seeds in a frying pan for 4/5 minutes and let them cool on a cookie sheet.
    • For the rest of the ingredients, use a coffee grinder and grind until very smooth and all are well blended.
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

    Join the Chef Jean-Pierre community!

    Get his Best Recipes and Product Offers Delivered Right to Your Inbox!


    Top of Form

    Sign Up Today!

    Bottom of Form

    By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

    Thank You! You have been successfully subscribed!

    Pin It on Pinterest