Ready in 20 minutes. A quick and easy from-scratch Curry recipe.

I think most people like a good curry, especially in the winter season or in general when its cold and wet outside and you need something to warm you up. You clearly could just go and buy curry paste or ready meal after a long day at work, but let me tell you it’s so easy to just pick a couple of spices from your spice rack, and cook from scratch something that will make you feel good. Adding that the shelf bought items usually have loads of sugar added to them.

Now this curry is so easy and I literally just winged it after work and I was not sure what to cook for Mr G and me. He is usually a meat eater. So, my recipe idea was perfect because it can be veggie or with meat if needed.I added chickpeas to it, because i just love having chickpeas in my meals and they are adding such nice texture and flavor and are good for you as well.

I am not too good with hot curry’s, this one is mild and even suitable for kids. You can of course spice it up to your liking. As for leftovers, those can be stored in an airtight container for up to 2 days in the fridge. Or you can freeze it of course and keep it for longer for another day.

I am usually cooking Basmati rice for curry’s, but any other type of rice will be just fine, depending on what you have at home. This recipe will also keep well in the fridge for up to 2 days. I often find that curries taste even better reheated the next day!


  • Gluten free, Paleo conform
  • Serves up to 4 hungry people

What you need


  • 500 g Chicken breast
  • 2 Garlic cloves (finely chopped or crushed)
  • 1/2 tsp Ginger, fresh (either grated or finely chopped)
  • 2 Tomatoes (diced)
  • 1 White onion (finely chopped)
  • 400 ml Coconut milk
  • 1 can Chickpeas (for veggie version or both)
  • 150 g Tomato puree
  • 1 tsp Curry powder
  • 2 tsp Garam masala
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 1 ½ tsp Ground Coriander (I am using a handful of fresh Coriander)
  • 1 ½ tsp black pepper
  • 1 tsp ground Cardamom (I only had Cardamom pods and ground the seeds instead)
  • ½ tsp ground cloves (I had to ground these also)
  • 1 1/2 tbsp Coconut oil (or any other oil that you have in the house)

What you need to do:

  1. Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 2-5 minutes or until softened.
  2. Add the garlic, ginger, and all spices and cook for another 1-2 minutes, stirring continuously.
  3. Add the coconut milk and tomato paste, stirring everything until it has combined.
  4. Add the chicken and simmer for 15 minutes.
  5. Finally, add the tomatoes and continue to simmer for another 2 to 3 minutes.
  6. Serve with rice and all things nice

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