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Easy Homemade Chicken Curry

by Ellie Holland

Inspired by


for 4 servings

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon turmeric
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • ½ tablespoon ground ginger
  • 2 tablespoons white wine vinegar
  • oil, for frying
  • 1 red chili, chopped
  • 400 g (2 cups) tomatoes, chopped
  • 100 mL (½ cup) water
  • salt, to taste
  • pepper, to taste
  • rice, to serve
  • fresh coriander, to serve, chopped


  1. Cut the chicken into bite-size pieces.
  2. Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  3. Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  4. Add the chili, chopped tomatoes, water, salt, and pepper.
  5. Mix well and bring to a boil.
  6. Simmer for 1 hour, until the sauce has thickened.
  7. Serve with rice and chopped coriander.
  8. Enjoy!
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