Quick Chicken Curry Recipe

Name: Quick Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp mustard (regular); 2 tbsp sweet chili sauce; 2 tbsp soy sauce; 1 1/2 tsp powdered garlic; 3 tsp dried basil; 2 tsp curry; 1/2 tsp ground black pepper; 2 piece chicken breasts; 3 tbsp olive oil; 80 ml hot water

Servings: persons

4 tbsp mustard (regular)
2 tbsp sweet chili sauce
2 tbsp soy sauce
1 1/2 tsp powdered garlic
3 tsp dried basil
2 tsp curry
1/2 tsp ground black pepper
2 piece chicken breasts
3 tbsp olive oil
80 ml hot water

1
Mix all the ingredients for the marinade together.
2
Chop the chicken breasts into small cubes.
3
Put the chicken breasts into the marinade.
4
Let them rest there for 10 minutes (or until you need them).
5
Warm up the olive oil in a pan and add the chicken marinade in.
6
Fry until the all meat turns white.
7
Add the hot water in the pan and gently stir so you get a smooth sauce.
8
Do not let it boil too long or you will loose the sauce.
9
When done serve with white rice.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tbsp mustard (regular), 2 tbsp sweet chili sauce, 2 tbsp soy sauce, 1 1/2 tsp powdered garlic, and more.

Yes, Quick Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Chicken Curry

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