This a funny story that most cooks out there can relate to. I bought chicken breast purposing on making sweet and sour Chinese stir fry with it. I hence brought out all my ingredients then realized that it was indeed 7 pm. For those that know me and my household know that we have our dinners early;say before 8 pm. Long story short, this is what birthed the curry instead of the stir fry that would have taken longer to prepare.

Chicken curry served with Pilau (See pilau recipe in previous post.)


  1. Chicken breast (4 pieces, cut into small chunks)
  2. Soy sauce (about 5 tbsps)
  3. Olive oil (2 tbsp)
  4. 1 Chopped onion
  5. Garlic and ginger paste (2 tbsp)
  6. 2 Tomatoes
  7. Brown sugar/honey (1tbp)
  8. Spices (1 tbsp each): Turmeric, white/black pepper, chicken masala, cayenne powder, chilies, coriander powder and garam masala.
  9. Tomato paste (2 tbsps)
  10. All purpose flour (3 tbsps)
Marinating the chicken.


  • In a bowl, mix in the chicken with the oil, soy sauce, honey, flour and the spices. Combine them evenly, cover with cling film, then let it marinate in the fridge for 30 minutes.
  • In a pan, fry the onions with the garlic and ginger paste until golden brown then stir in the marinated chicken. Cover and let it simmer until the chicken is partially cooked.
  • Stir in the tomato paste and more soy sauce until you achieve a thick paste. Cover the pot again until the meat is fully cooked.
  • Serve with a starch of your choice and enjoy.

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