Chicken Curry… or Something Like It

Alright, I admit it. I have no idea how to make a proper curry, and based on my research I probably don’t have the best tools or the most authentic ingredients. But I decided to throw together a random assortment of things found in my kitchen and it turned out surprisingly well. It had a great flavor, the perfect consistency, and to top it off the chicken was actually cooked well.


  • Oil
  • Cumin
  • Bay leaves
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 lbs of boneless, skinless chicken breast, chopped
  • Curry Seasoning
  • Ginger
  • Tomato sauce
  • Cayenne Pepper
  • Sriracha
  • White wine (optional)

Step by step…

  1. Season the chicken with curry seasoning, ginger, and salt a few hours before cooking.
  2. Heat oil in a large skillet with cumin and bay leaves.
  3. Add the onion and green pepper and cook until soft.
  4. Mix in chicken and cook until seared.
  5. Pour in a little white wine to deglaze the bottom of the skillet (optional).
  6. Add tomato sauce (or paste). I was concerned the sauce would be too thin but it thickened up to the perfect consistency. It also had ‘roasted garlic’ in it, which added a great flavor.
  7. Let the mixture simmer before mixing in Sriracha and cayenne pepper until you reach your desire heat intensity.
  8. Serve over whole grain rice.