Simple Chicken Curry

Simple Chicken Curry

Simple Chicken Curry

Simple Chicken Curry can be made in less than 30 minutes.  Mild heat, loaded with vegetables and served over rice.

What a perfect week night meal. Recipe uses items that you have stored in the freezer and in the pantry. 

I happened to be cleaning out the freezer and found a small baggie of frozen something? It looked like chicken or maybe pork?  I almost hate to admit that I had forgotten that I had placed and quickly buried it in the freezer.  Not a great example I understand, but who’s really perfect 100 % of the time? Unfortunately not me.

I threw it into the microwave for a quick defrost to identify it more thoroughly.  It was not freezer burnt  and it ended up being little bite sized pieces of chicken.

I had been craving Chicken Curry for about a week. Wahoo! I secretly screamed! Ingredients for Simple Chicken Curry practically fell into my lap screaming make me out of this!  So I just had too! Besides, it was much easier and took less time than driving to my favorite curry restaurant and ordering take out.

Fresh/ frozen Vegetables are easy additions to this curry dish. Use what you have. I used fresh from the garden zucchini, green bell pepper and  Schwann’s delivery frozen vegetables. Stir fry the chicken and vegetables together.  To make the curry sauce I used curry powder, garlic, onion and salt and pepper.  It may not be authentic but gave me a quick curry flavor.  I made a quick batch of plain white rice in the pressure cooker.  Voila! dinner was on the table in less than 30 minutes.

Add this great recipe to your weekday menus. It ‘s a quick, simple way to serve up Indian Food.

Simple Chicken Curry is at the top of my list for a flavorful weeknight dish.


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Simple Chicken Curry
Serves 6
Easy chicken curry with vegetables right from the pantry in less than 30 minutes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
62 calories
4 g
21 g
2 g
7 g
1 g
67 g
416 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 62
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 21mg
Sodium 416mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars 1g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup diced chicken
  2. 1/2 diced bell pepper
  3. 1/2 cup diced, peeled zucchini squash
  4. 1 tablespoon dried curry powder
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. 1/2 cup water
  10. 1 tablespoon cornstarch
  1. In a large fry pan or wok cook chicken until browned. Add vegetables and cook until tender. Add curry, garlic, and onion powder over the top of the vegetables and chicken. In a cup mix together water and cornstarch to make a slurry. Add water and slurry to the chicken and vegetable mixture in the wok. Stir together.
  2. Serve over rice.
  1. Top with coconut flakes. Add a little heat by adding red pepper flakes to mixture while cooking.
Pantry Friendly Cooking

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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