If you’ve been to my house, I have probably served you this family favorite curry chicken dish – and maybe more than once! It is often something I will serve when having company because it can easily be prepped ahead of time and popped in the oven while we’re driving back from the airport, getting guests settled, setting the table, etc.

In addition to the chicken, there are five key ingredients. Most of these you probably already have on hand in your kitchen, with the exception of the malt vinegar. I don’t use it in any other recipe except this curry chicken, but it is an essential ingredient!


The malt vinegar is what makes this dish so flavorful. It has a distinct taste and combining the malt vinegar and the curry together creates a very pungent scent while the curry chicken is cooking.

The original recipe came from my sister-in-law and called for chicken thighs. If you’re trying to keep the fat content down or if you have picky chicken eaters, like I do, boneless skinless chicken breasts work well too.

This is also an easy dish to transport, which is convenient. I’ve delivered it to friends’ houses after the birth of their babies and while one was recuperating from surgery.


Here is the ingredient list:

1 cup of ketchup

1 cup of sugar

1/2 cup of malt vinegar

2 tablespoons of curry powder

1 tablespoon of Worcestershire Sauce

large package of chicken thighs or boneless breasts (sliced)


Combine ingredients together in a casserole dish, toss in chicken and cook in the oven for 60 minutes. I’ve also done this in my crockpot on high for 4 hours.

We love to serve this with some basmati rice, but any rice, couscous or even quinoa will do!

I hope you enjoy this curry chicken dish as much as we do. It really is an easy, one pot meal for those busy weeknight dinners. Serve it with a salad or a side or broccoli to get those veggies in.

Happy Hump Day everybody!



Author Michelle

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