Tested till perfect Easy Chicken Curry
Easy Chicken Curry
Photography by Matthew Kimura

Easy Chicken Curry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspvegetable oil
  • 12 12chicken thighchicken thighs
  • 4 cups 4cupsthinly sliced onion
  • 1/2 cup 1/2cuporange juice
  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 2 tbsp 2tbspmild curry paste
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspgrated gingerroot
  • 3 tbsp 3tbspall-purpose flour


  • 2/3 cup 2/3cupthinly sliced red onionred onions
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbsplime or lemon juice
  • 3/4 cup 3/4cupplain Balkan-style yogurt
  • 2 tbsp 2tbspchopped fresh coriander
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In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to slow cooker.

Drain fat from skillet. Fry onions over medium heat, stirring occasionally, until almost softened, about 10 minutes. Transfer to slow cooker.

In skillet, bring orange juice, broth, curry paste, garlic and ginger to boil, blending curry paste into liquid and scraping up brown bits from bottom of skillet. Scrape into slow cooker. Stir to combine.

Cover and cook on low until juices run clear when chicken is pierced, about 4 to 6 hours. Skim off fat.

Scrape onions off chicken and back into sauce. With slotted spoon, transfer chicken to platter. Cover and keep warm.

In small bowl, whisk flour with 1/4 cup (50 mL) water; whisk into liquid in slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt and red onion mixture. Sprinkle with coriander.

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