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  • Looks a bit weird at this point but it will be delicious

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Chicken Curry to Die For


Easy Peasy Chicken Curry to Die for!!!!

Divine. This recipe is probably my favourite all time quick dinner. It’s so tasty I have not met anyone yet who doesn’t like it. Give it a go. You can make it quite low if you do a few switches, like use skimmed milk and fry lite spray. AND whatever you do – DO NOT skip the fresh coriander! It is probably the most popular recipe on Easypeasylemonsqueezy Blog! And it come close to being MY personal most made dish.

It’s made it 30 minutes, I tend to make a big batch and pop some portions in the freezer and then I’ve always got a dinner to bang in the oven or microwave. My very own ready meal, but it’s home made :-) and you must try it’s little sister Banging Veggie Curry so lovely too!

Let’s have your comments if you try this Easy Peasy Chicken Curry to die for!  please, just a quick note below the recipe would be great

Many Thanks Clare x


Serves 4

  • 5 sprays of fry light or – glug of olive oil
  • Squirt of Fresh garlic and ginger purée or 2 cloves garlic crushed
  • 2cm Fresh ginger, grated
  • 2 White Onions, chopped into large pieces as below sort of size
  • 4 Chicken breasts (boneless and skinless) cut into 3 cm bits ish
  • 2-3 heaped teaspoons Madras curry paste (Pataks best) (don’t worry about the fact it’s madras, it’s the flavour profile you are looking for not the heat – I’ve tried all sorts trust me and this one is the best for this recipe)
  • 200g closed cup Mushrooms or button (don’t use flat field mushrooms they make it go a bit grey )
  • 1/2 pt Skimmed or Semi skimmed milk
  • Bag of FRESH Coriander torn up – this is one of the most important ingredients !!!!
  • 3 tablespoons extra light/or just light Elmlea single cream or single cream
  • Salt and freshly ground Black Pepper
  • Rice

Preparation Method

  1. Spray large frying pan with oil or pour in olive oil
  2. Fry off garlic, ginger, onions and chicken pieces for 5 minutes
  3. Add curry paste and coat chicken and onions, add mushrooms fry approx. 5 minutes
  4.  Add milk – simmer for 12- 15 minutes – Stirring occasionally (looks a bit thin and weird at this point, but trust me it will be divine, you will end up reducing the milk over the 12- 15 minutes simmering)
    (Remember to put rice on, I use Basmatti but whatever will do)
  5.  Add the torn coriander and finally the cream. Stir through bring to simmer
  6.  Taste and season with Salt & Freshly ground Black pepper
  7. Serve with rice and naan. Enjoy! Cx


Charlotte Oates says:
This sounds delicious and really simple to make, perfect for a quick midweek dinner. Thanks for joining #FoodYearLinkup x
    Clare x says:
    I will be linking lots of others - Thanks Cx
Wheelie Good Meals says:
Great recipe and great idea to use cheats ingredients #FoodYeaRLinkUp
    Clare x says:
    Thanks Richard - you should give it a good - it's so good Cx
Chris Edwards says:
So easy!! So delicious!! If you don't make it, you don't know what you're missing!!
    Clare x says:
    Thanks Chris - so glad you enjoyed it x
Andrea woodward says:
I made this tonight. It's amazingly simple & delicious. Fab! X
    Clare x says:
    Great to here Andrea and thanks for your comment Cx
Sally Lampitt says:
I have a mushroom hater in the house (doesn't know what he's missing) so I swap for peppers. I work away in the week so make in advance & leave for a quick reheat with a sachet of microwave rice ,so I know they are well fed while I am away
Rachael says:
Another dinner time hit!
    Clare x says:
    Good to hear! Oh it's probably my favourite recipe - its one of my best I think Cx
Steph Fulton says:
3rd time making this. First time forceldest son. Huge thumbs up from us all 👍🏻 I leave out the onion and add a can of drained chickpeas. Fantastic!
Nicola Rayner says:
So quick to make! First time making it and even my fussy 7 year old loves it!