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Chicken Curry


  • 2 lbs. chicken pieces
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp medium curry powder
  • 1 heaping tbsp thai red curry paste
  • 1 large can diced tomatoes
  • 1 can coconut milk
  • 1 zucchini

Temperature: 340F ° F


Chicken curry for the tagine Brown chicken pieces of your choice either in the tagine or a separate pan. If you use the tagine, after browning the pieces,set them aside. Add 2 tablespoons of olive oil to the tagine and sauté one large onion diced up for about 3 minutes stirring constantly. Add 2 tablespoons of medium curry powder and a heaping tablespoon of Thai Red Curry Paste to the onions continuing to stir for a couple of minutes. To this mixture add 1 large can of diced tomatoes and 1 can of coconut milk. Mix well and add the chicken pieces. Season with salt and pepper. On top of the chicken cut up a large zucchini or any vegetables of your choice and bake in the oven at 340 degrees for 2 hours. Serve with rice or couscous . Notes I have added potatoes and eggplant. Also spinach. If you add spinach don't add until an hour before taking out of the oven. I add couscous to the tagine about 20 minutes before taking out of the oven if you don't want to cook separately.

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