Dinner Ideas, Main

Creole Chicken Curry


Two worlds combined. I was feeling creole and at the same time curry-ish, so the mash up came to fruition. Creole chicken curry. Now, don’t you go worrying this recipe is SIMPLE! I’m a huge lover of many flavors and ingredients and long strolls in the kitchen. But I’m taking it easy with this recipe you’ll have this whipped up in about 30-35 minutes tops!

I’m a dive into the recipe kind of gal, and I want you shopping for your ingredients rather than hear me go on and on. I’ll save a good story for another day. However, what I will discuss with you is my Creole New Orleans blend spice. Yes, your girl has a spice blend and Tony’s don’t have nothing on it! Just hit up the shop and get it delivered right to your door. Oh, and the Masala Curry can be found in my Batch Spice Bundle its truly a beautiful curry.

The ingredients list is short and you most likely have these ingredients on hand. If not, get that list going and let’s make this Creole Chicken Curry.

This is a good benchmark for those who are starting out in the kitchen. I believe this will be your go-to meal for family night, date night, or when you just want a quick no fuss dinner. layer it over some basmati rice or eat it with some warm pita bread. Or if you’re a low carb eat a fresh salad on the side. You have options boo! Let’s make a meal shall we?

Creole Chicken Curry

Recipe by Bonita ApplecrumbCourse: MainCuisine: Creole-IndianDifficulty: Easy


Prep time


Cooking time






  • 1 pound of chicken breast

  • 2 tablespoon of creole seasoning

  • 1 tablespoon of EVOO (extra virgin olive oil)

  • 4 tablespoons of butter

  • 1/2 Vidalia onion chopped

  • 1/2 cup of carrots (from a bag is perfect)

  • 1 red bell pepper sliced thin

  • 1 small sweet potato chopped

  • 2 tablespoons of curry powder

  • 1 tablespoon of ginger paste*

  • 1-1/2 cup of chicken stock

  • teaspoon of kosher salt

  • 1/3 cup of coconut milk (in the can)

  • 1 bay leaf

  • a few sprigs of fresh basil for garnish


  • Clean chicken and pat dry with paper towels. Season chicken with creole seasoning, coating very well. Set aside.
  • Heat pan with oil and butter on medium high heat, once hot add onions, carrots, pepper, sweet potato and cook until tender. Add Masala Curry to veggies stir to coat.
  • Add Chicken and cook for 5 minutes, add chicken stock and coconut milk. Add 1 tablespoon of ginger paste, bay leaf and salt stir. Cover pot and lower to simmer and let cook for 25 minutes until chicken is tender. Taste and add salt if you needed.
  • Serve with rice and enjoy!


  • You can find ginger paste in the produce aisle, usually next to the fresh herbs. Or you can use 1 tablespoon of powdered ginger.

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