There are different types of chicken curries, each tasty and unique in its own right. Curry is a traditional recipe, in
which the chicken is marinated in yoghurt and spices. This is probably the simplest among most of the popular curries.
Preparation time: 40 minutes (excluding marinating time.)
- Chicken (diced boneless pieces) – 1 kg
- Natural plain yoghurt – 6 tablespoon
- Turmeric – 2 teaspoon
- Ground cumin – 2 teaspoon
- Ground coriander – 1 teaspoon
- Chilli powder – 1 teaspoon
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Garam masala – 2 teaspoon
- Salt – 2 teaspoon or to taste.
- Oil – 125 ml
- Onions, chopped – 2 big
- Tomato puree – 2 teaspoon
- Green chillies, finely chopped – 2
- Warm water – 1 mug
- Fried Onions – ½ mug
- Coriander, freshly chopped – 1 small bunch.
- Put the chicken pieces, 6 tablespoon yoghurt, 1 teaspoon turmeric, 2 teaspoon ground cumin, 1 teaspoon ground
coriander, 1 teaspoon chilli powder, 1 teaspoon ginger, 1 teaspoon garlic, 2 teaspoon garam masala, 2 teaspoon salt into
a large mixing bowl and mix well. Allow to marinate for at least one hour or more if possible.
- Heat oil in a frying pan; add 1 teaspoon of turmeric powder followed by the onions. Lower heat and fry the onions for a
minute; then add 2 teaspoon tomato puree, 2 green chillies and fry for another one minute.
- Add the marinated chicken pieces to the pan, few at a time. Fry with occasional stirring for 7 - 10 minutes or until they
- Add 1 mug warm water and mix well. Cover the lid and simmer heat, allowing it to cook thoroughly for 5 minutes. Add
½ mug of fried onions and stir well.
- Remove from heat. Garnish with fresh coriander and serve hot with rice or naan.
You can use chicken curry masala (around 5 teaspoon) as a substitute for all the spices mentioned above. You can use
lamb, pork or beef instead of chicken. You can add peppers, potato, dried fruits like cashew nuts and raisins to it. The
same recipe can also be used to make a vegetable curry, substituting the chicken with skinned vegetables.
Chicken curry tastes a lot better when left in the fridge overnight after cooking! Use chicken on the bone and taste the
difference in flavour! Add a few potatoes to your curry as they taste divine!