Cooking On The Dime | Chicken Curry

Cooking On The Dime | Chicken Curry

Introducing Cooking on the Dime, our new recipe segment geared towards students. Each month, our resident chef Chev will be taking you through quick and easy recipes which you can use to impress your peers! Cooking for yourself can be stressful but necessary when preparing for University or just life! Don’t worry though, we’re here to help. 

Kicking off by celebrating National Curry month with a Chicken Curry (you can also create a delicious vegetable curry- just switch out the chicken for your favourite veg.)

Serves 4 / Estimated time 35 minutes


  • 2 Large Chicken Breasts

  • 300g Rice (75g per person) 

  • Curry Powder

  • 2 Potatoes

  • Cooking Oil

  • 2 Cloves of Garlic

  • 1 Chicken stock cube

  • Chickpeas (optional)


  • Add 2 teaspoons of curry powder to a mug and fill halfway with hot water. Stir the curry powder into the hot water.

  • Bring a saucepan to the hob on medium heat and add 1 tablespoon of oil. When the oil is hot, add the curry powder mix to the pan. Leave on medium heat until the water evaporates (this should take 2-3 minutes). 

  • Whilst waiting, grate 2 cloves of garlic. When the water is almost completely evaporated add the garlic to the pan and mix in. Be careful not to let the curry burn. The water will need to evaporate to maximise the curry flavour.

  • After the garlic is mixed in add a cup of water to the pan. 

  • Dice your chicken into cubes and add seasoning (Add salt and pepper to your taste. I recommend all-purpose seasoning from your local store).

  • After the chicken is seasoned add to pan and allow it to simmer within the curry sauce (Optional: you may wish to add chickpeas or veg). Then add your chicken stock.

  • In a separate pan, put the rice to boil.

  • Cut two potatoes into small cubes and add a handful to the pan. The potatoes will totally dissolve which will thicken the curry sauce. Stir the pan regularly to prevent any sticking.

  • After 10 minutes add the rest of your potatoes. If the sauce gets too thick add more water to your preference. 

  • Once your rice is ready, strain the water. 

  • Finally, when the potatoes have been cooked your dish is ready to be served. Plate up on a bed of rice and enjoy!

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