Chicken Curry
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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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.
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.
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.
Add 2 glasses of water and let it infuse with the mixture.
Finally, add fresh coriander and serve with rice, chappati or naan.
Ingredients
Directions
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.
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.
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.
Add 2 glasses of water and let it infuse with the mixture.
Finally, add fresh coriander and serve with rice, chappati or naan.