Chicken Curry

This is the quickest curry you’ll ever make. Use tons of curry powder and make a paste with warm water. To keep in line with lighter fare, there are no potatoes, but plenty of onions and peppers.


  • 1 tbsp olive oil
  • 8 boneless, skinless chicken thighs
  • 2 onions, peeled and cut into bite sized pieces
  • 2 peppers – red or green, cut into bite sized pieces
  • 2 tbsp curry powder mixed into a paste with water
  • 1 cup water
  • Salt and pepper


  1. In a large pot, over high heat, add the olive oil and all 8 chicken thighs. Sear thighs for 2 minutes, turn and sear the other side. Remove from the pot to a plate.
  2. Turn heat to medium and add a bit more oil if needed, along with onions and peppers. Saute for 10 minutes, using a wooden spoon so as not to burn the onions.
  3. Meanwhile, make curry slurry (Nice sound to that) in a large bowl. Cut the chicken thighs into large bite size pieces, and add them to the curry to coat. Now add thighs back to the pot, along with the water.
  4. Turn heat back up to medium-high, and bring to a bubbling boil. Cook ten minutes.
  5. Turn heat down to low, cover and cook for 10-20 more minutes before serving.
  6. This serves serves as a meal, served in a bowl with fresh coriander on top of roasted cauliflower or sautéed zucchini.

So what do you think?