Chicken Tikka Curry

  • Servings
  • Cook Time
    45 Min

Cooking Directions

  • Grind one cube of House Foods Java Curry.
  • Put chicken, grind roux and yogurt into a re-sealable bag. Mix and marinade for 15 minutes.
  • Heat vegetable oil in a large stockpot and sauté onion, garlic, ginger, and mustard until fragrant.
  • Add sliced onions and sauté until translucent.
  • Add water and bring to a boil, skim off any white foam from the top of the liquid. Once water starts boiling, reduce heat and simmer at medium-low heat for 5 minutes.
  • Meanwhile, in a skillet, heat ½ tablespoon of vegetable oil and cook green bell pepper. Once done, remove from skillet and set aside.
  • In the same skillet, heat 1½ tablespoons of vegetable oil and cook marinated chicken.
  • Remove stockpot from heat and stir in remaining curry roux. Simmer and stir for 5 minutes, add green bell pepper and continue simmering for a little longer.
  • Serve over hot cooked rice and garnish with spices over curry.

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  • ½ pkg. House Foods Java Curry Med Hot
  • 1 lb. chicken thigh (cut into bite-size pieces)
  • 3 Tbsp. plain yogurt
  • 1 large onion, chopped
  • 1 green bell pepper, cut into bite-size pieces
  • ½ Tbsp. ground garlic
  • ½ Tbsp. ground ginger
  • 1 Tbsp. ground or coarse grain mustard
  • 3 Tbsp. vegetable oil
  • 3 cups water


  • basil, chopped
  • garam masala
  • onion powder