Chicken Curry

Chicken Curry

Category,

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 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 whole chicken
 5 tbsp olive oil
 2 diced onions
 2 pinches fennel seeds
 2 finely chopped garlic cloves
 2 chopped tomatoes
 1 tsp kashmiri chilli powder
 1 tsp ground corriander
 1 tsp turmeric (optional)
 1 tbsp garam masala
 ½ cup fresh coriander chopped
 2 pinches salt

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

 1 whole chicken
 5 tbsp olive oil
 2 diced onions
 2 pinches fennel seeds
 2 finely chopped garlic cloves
 2 chopped tomatoes
 1 tsp kashmiri chilli powder
 1 tsp ground corriander
 1 tsp turmeric (optional)
 1 tbsp garam masala
 ½ cup fresh coriander chopped
 2 pinches salt

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.

Chicken Curry

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