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Recipe of the Week: Chicken Curry

Emily Dawson

Thursday, 10 November 2022

Recipe of the week with @ems.homecooking will teach you a new dish from around the world. This week's dish is chicken curry, a traditionally Indian recipe that can be made student friendly.

Serves: 4

Difficulty: 2/5

Time: 40 minutes

Origin: India


Originally a dish cooked for celebrations within family homes, chicken curry is now a well-known dish across the world. This simple version can be combined with different vegetables to lift the dish even further. Usually served with traditional breads, such as rotis or chapatis or with rice, this meal can be enjoyed at any time of day.




  • 1 medium onion

  • 3 cloves of garlic

  • 3 chicken breasts, cut into about 1-inch cubes

  • 1 tin of coconut milk

  • 1 tin of chopped tomatoes

  • 1 jar of chickpeas (optional)

  • 1 aubergine (optional)

  • 2 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp chilli powder

  • 1 tsp ginger

  • Chopped coriander

  • Salt and pepper




On a medium heat, cook all the chicken until brown.

Add in the aubergine and cook until soft.

Chop the onion and crush the garlic and slowly soften on a medium heat.

Once softened, add in all the spices and mix to form a paste with the onions and garlic. Cook for a few minutes.

Add in the tin of chopped tomatoes and the coconut milk. Season with salt and pepper and add in the coriander.

If you’re not adding any vegetables, leave this to simmer on a lower-medium heat for about 20 minutes. Stirring every so often.

If you are adding in vegetables, add them now. I added in the chickpeas at this point and left it to simmer on a low-medium heat for about 20 minutes. Stirring every so often.

Serve and enjoy!


For more savoury and tasty treat recipes, follow @ems.homecooking on Instagram.


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Emily Dawson Cooking Cuisine World Food Curry


Culture Recipe of the Week



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