Basic Chicken Curry

This is a recipe for standard chicken curry.

Enjoy this easy but authentic spiced curry!

Cooking time│About 30 minutes

Ingredients│4 servings

・Chicken Curry Kit 1 set (5 bags: blue, yellow, red, white, and no seal)
  *There may be a 4 bag kit without the white seal bag.

・Chicken (Thigh or Drumstick) 400〜500g 
・1 Onion (about 250〜300g)
・1 Tomato (about 250〜300g)
・2 cloves of grated garlic (about 1/2 tbsp.) *not absolutely necessary
・50ml of Vegetable Oil or Rice Bran Oil
・500ml of hot or cold water
・Vegetables for your choice 

*For those who don't like spicy foods and children
 You can reduce the amount of water and add milk, yogurt, or coconut milk to relieve the spiciness.


Roughly chop the onion and tomatoes, and cut the chicken (if using thighs) into bite-sized pieces. Grate the garlic.
*If you like, you can season the chicken with salt and pepper (not included in the amount) or add a roast.


Remove the spices (cinnamon, cardamom, and cloves) from the blue seal bag. Put 50ml of vegetable oil and the spices in a large frying pan or pot and place over medium heat.


When the spices start to bubble and become fragrant, add the onions and saute.

★Point① How to saute

Saute the onions thoroughly over medium to high heat until they become golden brown. If the water content is too low and the onions burn, lower the heat a little, add water, and saute while covering with a lid to successfully saute the onions.


When the onions are golden brown, reduce the heat to low and add the spices from the yellow seal bag and garlic together to the pan.


When fragrant, add the tomatoes and saute over high heat, crushing them until they form a paste.


When the mixture becomes a paste, turn the heat down to low, add the spices from the red seal bag, and stir to knead. At the same time, add the spices in the white seal bag in the following amounts.
None: no spice, 1/3: small spice, 1/2: medium spice, all: large spice.
*If the kit does not have a white seal bag, use milk or yogurt to adjust the spiciness.


Add 500ml of hot or cold water, tossing, and comes to a boil, then add the chicken. If you want to add vegetables of your choice, do so at this time as well. Simmer over medium heat for about 15 minutes.

★Point② How to simmer

The longer you simmer the chicken, the more flavor will transfer to the curry itself, but the less flavor the chicken itself will have. The recipe calls for 15 minutes, but try to find the time you like.


Check the taste and add salt (extra) if the taste is bland. Add the desired amount of spices from the unsealed bag and adjust to taste. If it is not spicy enough, add the rest of the spices from the white seal bag, adjusting the spiciness as needed.

Plate on the plate and voila!


The key to making a good curry is the amount of water and salt. If the taste or aroma is lacking, add salt. If it is too watery, burn off the water and adjust the taste. Since the ingredients are simple, the taste will change greatly depending on the amount of salt and water. Try to find your favorite flavor!