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Easy Chicken Curry

This low-country dish gets a fresh makeover with delicious tomato curry sauce from BonGiovi. 

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • Kosher salt
  • Freshly cracked black pepper
  • Extra virgin olive oil
  • 2 chickens cut into 6 pieces each (breast-wing, thigh, and leg)
  • 3 (9-ounce) pouches of Bongiovi Curry Pasta Sauce whisked with 2 cups chicken broth
  • Garnishes: toasted coconut, chutney, toasted sliced almonds, cilantro leaves


1. Preheat oven to 325°F.

2. Pat dry chicken pieces and season with salt and pepper. Heat a large saute pan, lightly coated with evoo, over medium-high heat. Brown chicken, in batches, until medium brown. Place browned chicken in Dutch oven.

3. Spoon sauce over chicken, cover and braise for 50-60 minutes or until chicken is cooked through.

4. Transfer chicken to a platter and spoon sauce over chicken. Serve with desired garnishes.