chicken curry

various dates

Very popular worldwide. Curry is not a single spice, but a spice mix that can vary from green (parsley, spinach a.o. green herbs) to yellow (turmeric) to red (paprika) and from mild to extremely hot. (hot peppers)

You can make the curry as mild or as hot as you like by adjusting the individual spices that make up the curry mix. I like my curry hotter than most available commercial powders and with a hint of sweetness. To obtain that, I add some chile powder, ground white pepper, powdered ginger and turmeric and only just enough sugar or sucralose to get that shadow of sweet.

A. curried chicken


This is a very simple recipe with loads of flavor.  

Pic1: simmering
Pic2: served over curried rice


This is what you need for 2 servings:

  • 2 chicken breasts, diced
  • ½ cup of rice
  •  S&P


  • 1 can coconut milk
  • 2 tbsp. curry powder
  • ¼ cup fresh parsley, finely cut


  • Optional:
    • Stir-fry the chicken until dark brown for extra flavor.
  • Cook the rice according to the recommendations on the package.
    • Add S&P taste, 1 tsp. curry powder to the cooking water.
  • Mix coconut milk and curry powder in a small saucepan.
  • Simmer over medium heat,
  • Add the diced chicken breasts.
  • Simmer until the chicken is fully cooked, about 10 minutes.
  • Mix in the parsley (Pic1)
  • Serve immediately over the rice. (Pic2)

B. curried chicken with potatoes & pineapples

One-skillet meals are quite easy to prepare if the ingredients have similar cooking times. This is one of the quicker ones at about 45 minutes.

Didn't I just say I like my curry with a hint of sweetness? This recipe is not that subtle. This is sweetness overload.


This is what you need for 4 servings:

  • 1 chicken, 4-lb , parted
  • 4 large potatoes, peeled, quartered
  • 24-oz. jar pineapple pieces in juice
  • paprika, curry powder
  • 2 tbsp. dried parsley flakes
  • S&P
Pic3: curried chicken with pineapple


Pic4: load that pot
Pic5: simmer
Pic6: all done