Curry Chicken

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

I have been cooking this meal for years. Easy to make, simple ingredients. I’ve also been asked for a recipe many times. 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 put together a list for you to follow, so pay attention !

Disclaimer: I don’t measure seasoning. I use my gut feeling when it comes to measuring of seasoning. Some people like mild seasoned, while others extra spicy. 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 !

Rice & Curry Chicken

Serving Size:
Meal for 6
40 min


  • 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 cuts
  • 1/2 stick Butter
  • Seasoning to taste ( Salt, Black Pepper, Creole Original Seasoning, Garlic Powd)
  • 2 Table Spoon Flour for thickening sauce. Whisk until smooth
  • hot water (about 2 cups ) depending on preferred thickness.

Let’s Cook!

  1. Slice potatoes, sweet peppers, onions in rings, chicken, add seasoning, plus 1 Tbs CURRY Powder, little bit oil, mix, cover it, cool it in the fridge for 10 minutes.
  2. Drizzle Oil to start, mixed with butter, add cooling mix, sauté. 
  3. Add 1 cup hot water, and flour to thicken sauce, whisk the sauce until smooth. 
  4. Cook on medium heat for 15 min, add potatoes, cover the pot and let it simmer on low heat, until well done.

Bon Appetite!

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

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