Chicken Curry

Curry Chicken

Rice and Curry Chicken

Today, I’m adding something little different to the Table

I have been cooking this meal for years. I’ve also been asked for a recipe. Well, I don’t necessary have a recipe because it’s a combination of different steps throughout the years, omitting and adding to based on my preference, but I’ll try to explain it the way I do my recipes, pay attention !

-Our Families Favorite, Recipe Makes for 4, lunch, and leftovers.

I don’t measure seasoning, I literally use my gut feeling when it comes to seasoning. Some people like mild seasoned, while others extra spicy. I also don’t have the exact portion of ingredients. You may have to add, or omit and ingredient depending on your family size, and based on your taste buds, everyone is different. I Apologize in advance !


5 medium sized potatoes sliced

5 medium sized variety of peppers, I like different colors in the mix, sliced

1 medium onion, round cut

5 peices of chicken thigh cut med chuncks

Seasonings ( Salt, garlic, black pepper, Creole seasoning, the original, Curry Powder)

1/2 stick Butter

2 Table Spoon Flour for thickening sauce

Water about 2 glass cups depending on how liquidy you like it.

Here we go

Step 1 : Cut up all the ingredients, add seasoning, drizzle oil, mix, then put it in the fridge for 20 minutes covered.

Step 2: Warm up medium size pot on medium heat, oil/butter.

Step 3: Boil 1 Cup water, season to your liking, plus 1 Table spoon Curry Powder add flour to thicken sauce, whisk the sauce. Omitted in the video, but added in the end.

Step 4: When cooled, add the mixed Ingredients from the fridge to the pot, cook on medium heat for 10 min, add potatoes, water, thickening sauce, cook another 10, cover the pot and let it simmer on low heat, until well done.

And VOILA, Bon Appetit

If you enjoyed this recipe, let me know how it turned out, bon Appetit!

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