Cookin’ with Culinary, ft: Doug’s Curry

October 9, 2020
Indian Curry Chicken Dish

Are you looking to master your skills in the kitchen? SSU Culinary Services introduces Home Cookin’ with Culinary! Throughout this video series, your favorite chefs and department director, Nancy Keller, will be teaching new recipes, kitchen hacks, and cooking tips.

Follow along with Chef Doug as he makes the ultimate curry dish! By giving you step by step instructions, it is easy to follow along.

Chef Doug’s Curry

Serving Size: 4


  • 1 package of “Golden Curry” mix

  • 1 pound of chicken (I like boneless, skinless chicken thighs cut into 3rds, but you can also use two chicken breasts)

  • 1 cup carrots cut in half-inch pieces 

  • 1 cup potato cut in half-inch pieces (peeled Russet, unpeeled red, and unpeeled Yukon potatoes all work well) 

  • 1 tablespoon of oil (coconut oil can add a fun twist!)

  • 2 1/4 cups of water


  1. In a large skillet, saute the meat and veggies in oil for about 5 min, or until brown. 

  2. Add water and bring to a boil

  3. Reduce heat to simmer and cook until veggies are tender and chicken is at 165 degrees

  4. Remove from heat and add “Golden Curry” mix 

  5. Stir until melted and simmer for about 5 min

Serve with steamed rice, noodles, riced cauliflower, or rice noodles!


Tip from Doug: leftovers make for a great breakfast over scrambled eggs!

Your kitchen is waiting for you to put your cooking skills to the test and give Doug’s Curry a try!