Easy Curry Chicken Recipe

Chicken Curry with rice
The Results :)
The Results :)
The Results 🙂


As a fellow student I know for a fact that majority of us are always tired and don’t always feel like cooking. Takeaways are a much easier solution however for those of us looking to eat healthy and for us “gym heads” we don’t have many other solutions other than to make home-cooked meals so we know exactly what is going into our food so here I am with a quick, easy and yummy curry chicken recipe. I love spice so I do use hot curry powder as well as black pepper but you can alter the recipe to your own taste. Enjoy!

What you will need:

  • Chicken breast (cut into pieces)
  • Black Pepper
  • Garlic
  • Salt
  • Curry Powder
  • Onion
  • Ball Pepper (I use x1 Red)
  • Oil
  • Creamed coconut and or coconut milk


  1. Marinate your chicken breast with black pepper, garlic, salt and curry powder. Leave overnight if you want extra flavour but I always leave mine to marinate for a couple minutes.
  2. Cut up your ball pepper, onion and garlic and put in a bowl on the side (you will use this later.)
  3. Turn your stove on high and add about two tablespoons of oil into a large pot (I use olive oil) and add about a level tablespoon of curry powder to the oil and wait for it to heat up. (Once the curry powder starts to boil it’s hot enough.)
  4. Add the chicken to the oil and stir constantly to avoid the chicken burning.
  5. After five minutes, add your bowl of pepper, garlic and onion to the chicken, stir in, add a little bit of water and stir once again then leave to cook.
  6. Once the water starts to build up and the chicken is almost cooked, add about a 1/4 of the creamed coconut to the curry chicken and or half a can of coconut milk (I use both). Stir in and leave the curry chicken to cook for a further 10 minutes.
  7. Serve with Rice or Roti (A West Indian delicacy)