Chicken Curry

Chicken Curry

Category

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yoghurt.

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DifficultyIntermediateYields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 1 kg Whole Chicken
 3 tbsp Olive Oil
 2 diced onions
 2 chopped garlic cloves
 5 g ginger finely chopped
 2 Chopped tomatoes
 1 tbsp Kashmiri Chilli Powder
 1 tbsp Ground Corriander
 1 tbsp Turmeric
 1 tbsp Garam Masala
 ½ cup Fresh coriander chopped

1

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

2

Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Ingredients

 1 kg Whole Chicken
 3 tbsp Olive Oil
 2 diced onions
 2 chopped garlic cloves
 5 g ginger finely chopped
 2 Chopped tomatoes
 1 tbsp Kashmiri Chilli Powder
 1 tbsp Ground Corriander
 1 tbsp Turmeric
 1 tbsp Garam Masala
 ½ cup Fresh coriander chopped

Directions

1

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

2

Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Chicken Curry

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