This easy staple halal chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is based on a traditional Pakistani recipe.
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DifficultyIntermediateYields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
1whole chicken
5tbspolive oil
2diced onions
2pinchesfennel seeds
2finely chopped garlic cloves
2chopped tomatoes
1tspkashmiri chilli powder
1tspground corriander
1tspturmeric (optional)
1tbspgaram masala
½cupfresh coriander chopped
2pinchessalt
1
Heat the oil in a cooking pot over medium heat. Add the onions and fennel seeds and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Then add the garlic, cooking for a further minute. Add salt and the Kashmiri chilli powder.
2
Wash and remove fat/blood from the chicken then add to the pan and fry for 5 mins on high heat then add in the salt, spices (ground coriander, garam masala, turmeric) as well as the tomatoes.
3
Cook on medium heat for a further 20 minutes, regularly stirring the chicken and using water to prevent burns. You don't want to burn out the spices and masala.
4
Add 2 glasses of water and let it infuse with the mixture.
5
Finally, add fresh coriander and serve with rice, chappati or naan.
Ingredients
1whole chicken
5tbspolive oil
2diced onions
2pinchesfennel seeds
2finely chopped garlic cloves
2chopped tomatoes
1tspkashmiri chilli powder
1tspground corriander
1tspturmeric (optional)
1tbspgaram masala
½cupfresh coriander chopped
2pinchessalt
Directions
1
Heat the oil in a cooking pot over medium heat. Add the onions and fennel seeds and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Then add the garlic, cooking for a further minute. Add salt and the Kashmiri chilli powder.
2
Wash and remove fat/blood from the chicken then add to the pan and fry for 5 mins on high heat then add in the salt, spices (ground coriander, garam masala, turmeric) as well as the tomatoes.
3
Cook on medium heat for a further 20 minutes, regularly stirring the chicken and using water to prevent burns. You don't want to burn out the spices and masala.
4
Add 2 glasses of water and let it infuse with the mixture.
5
Finally, add fresh coriander and serve with rice, chappati or naan.
