Curry Chicken Recipe

CK Curry Chicken Recipe

Our Method: Do you want some finger licking curry chicken? We have a recipe for you that will warm your heart and your belly. Our method is a little different from the traditional way of cooking curry. Our recipe uses a two-step approach to seasoning curry chicken to deliver the best results. Enjoy!


Round 1. Prepare your spices for marinating the meat:

3 pounds chicken

1/4 cup vegetable oil

4 Tsp CK Curry Blend

2 Tsp CK Mild Curry

1-2 Tsp CK Chicken Seasoning (optional)

1 small onion, chopped

1 head of garlic, peeled and chopped

1 tbsp chopped thyme

1 Tbsp chopped scallion

1 Tbsp chopped bell peppers

3-4 cups water


Round 2. Prepare your spices to wrap up the cooking phase:

1/2 small onion, chopped

1/2 head of garlic, peeled and chopped

1/2 Tbsp chopped thyme

1/2 Tbsp chopped scallion

1 Tsp CK Curry Blend (optional)

1 Tsp CK Mild Curry (optional)

1 Tsp CK Tsp CK Chicken Seasoning (optional)


Round 1.

1. Cut and season the meat:

Cut the meat into large chunks of about 2-3 inches across. Massage dry spices and chopped vegetables into the meat for 1-2 mins. Set aside to marinate for about 30-60 minutes.

2. Heat the curry powder in oil:

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of CK Mild Curry in the oil and stir for 20-30 seconds.

 3. Add meat in curried oil and add water:

Gently add the meat to the oil and stir until all areas of the meat take on the color of the oil. Add 4 cups of water and cook on medium heat for 40 minutes. Monitor the cooking process every 10-15 minutes to add more water if needed. Add a ½ cup or of water to ensure you have enough gravy (sauce).

Round 2.

4. Add the second round of seasoning:

At the 30-minute mark, add the second round of seasoning and cook for another 20-30 minutes. Check the meat for tenderness and flavor. You can add more CK Curry Blend if more flavor is desired.

 5. Final stage:

Check for tenderness to see if the meat is falling apart. Cook longer at a lower temperature and check every 10 mins until you achieve the desired tenderness. Let the meat rest for 15 minutes before serving (optional).

You may need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.