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Curried Chicken

Curried Chicken

This is an authentic Indian curried chicken made with all the original spices. When entertaining, it can be made ahead and then simmered at an extremely low temperature until time to serve - this actually will enhance the flavor. Be sure to serve with Naan bread and yogurt salad (raita), along with lots of basmati rice. We like to serve at least two curried meat meals and a vegetable dish such as alu mattar, along with as many side-dishes as possible.

Curried Chicken Recipe


  • 400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
  • 1/4 cup olive oil or ghee (60ml)
  • 2 onions
  • 4 cloves garlic
  • 1" (2.5 cm) piece peeled fresh ginger root
  • 2" (5 cm) cinnamon stick
  • 2 dried red chilies
  • 1 tsp turmeric powder (5ml)
  • 5-10 cardamom pods - seeds only, discard shells
  • 5 whole cloves
  • 14 ounce (400ml) can tomato sauce
  • 1/2 cup water (125ml)
  • 1/2 cup (125ml) plain yogurt
  • 1 tbsp lemon juice (15ml)
  • chopped fresh coriander leaves (cilantro)

    Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.

    Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.

    Pour spice mixture over the chicken and onions and bring to a boil, stirring well.

    Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.

    Add lemon juice, and garnish your curried chicken with fresh coriander leaves.


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