Curry Chicken


  • Chicken
  • Curry
  • Onion
  • Salt
  • President’s Choice Indian Tikka Masala cooking sauce
  • Club House Lemon and Herbs
  • Matous Hot sauce


  1. Slice the chicken, chop the onions, cut the potatoes and garlic
  2. After you cut them, coat them in 2 tablespoons of curry and a teaspoon of Kosher salt, and keep them all separate so the curry can season the ingredients independently
  3. Marinade for an hour
  4. Brown the garlic in a few tablespoons of oil
  5. Add the potatoes to slightly brown
  6. Add the remaining ingredients, you should have added curry to the three individual ingredients (chicken, onions, potatoes) – add two more tablespoons for the pot
  7. Add two tablespoons of the Lemon Herb
  8. Cover with water and simmer
  9. If you’re looking for something a little thicker then make a rue, but be careful, the potatoes will thicken the sauce as you move along
  10. Serve on rice

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