Chicken Curry

 500 g chicken (on and off the bone)
 2 large onions chopped
 1 tsp ginger paste
 1 tsp garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp tumeric
 ½ tsp red chilli powder or to taste
 1 tsp paprika powder
 ½ tsp salt or to taste
 2 chopped tomatoes
 3 tbsp vegetable ghee or sunflower oil
 2 green chillies (optional)
 2 tbsp chopped coriander leaves
 250 ml of water
1

Cut the chicken into medium sized pieces. Heat the vegetable ghee or oil in a large saucepan. Add the chopped onions and fry until golden.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices, stirring to make sure the mixture does not stick to the bottom of the pan, add a few drops of water and fry for 2-3 minutes to lose the raw aroma. Add the chopped tomatoes and cook for a further 2 minutes.

3

Add the chicken, water and salt to taste. Cover pan with a lid and simmer over a low heat for 15 minutes.

4

In the meantime, pierce the green chillies, this will release their flavour during cooking.

5

After 10 minutes, add the green chillies, replace the lid and continue to cook for a further 15 minutes or until the chicken is tender.

6

When the chicken is cooked, uncover and reduce any excess water over a high heat to leave a thicker sauce, stir frequently.

7

Add the chopped fresh coriander.

8

Serve hot with plain boiled rice or chapattis.

CategoryCuisineCooking Method

Ingredients

 500 g chicken (on and off the bone)
 2 large onions chopped
 1 tsp ginger paste
 1 tsp garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp tumeric
 ½ tsp red chilli powder or to taste
 1 tsp paprika powder
 ½ tsp salt or to taste
 2 chopped tomatoes
 3 tbsp vegetable ghee or sunflower oil
 2 green chillies (optional)
 2 tbsp chopped coriander leaves
 250 ml of water

Directions

1

Cut the chicken into medium sized pieces. Heat the vegetable ghee or oil in a large saucepan. Add the chopped onions and fry until golden.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices, stirring to make sure the mixture does not stick to the bottom of the pan, add a few drops of water and fry for 2-3 minutes to lose the raw aroma. Add the chopped tomatoes and cook for a further 2 minutes.

3

Add the chicken, water and salt to taste. Cover pan with a lid and simmer over a low heat for 15 minutes.

4

In the meantime, pierce the green chillies, this will release their flavour during cooking.

5

After 10 minutes, add the green chillies, replace the lid and continue to cook for a further 15 minutes or until the chicken is tender.

6

When the chicken is cooked, uncover and reduce any excess water over a high heat to leave a thicker sauce, stir frequently.

7

Add the chopped fresh coriander.

8

Serve hot with plain boiled rice or chapattis.

Chicken Curry
Nutrition Facts

Servings 4

Ingredients

 500 g chicken (on and off the bone)
 2 large onions chopped
 1 tsp ginger paste
 1 tsp garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp tumeric
 ½ tsp red chilli powder or to taste
 1 tsp paprika powder
 ½ tsp salt or to taste
 2 chopped tomatoes
 3 tbsp vegetable ghee or sunflower oil
 2 green chillies (optional)
 2 tbsp chopped coriander leaves
 250 ml of water

DIRECTIONS

1

Cut the chicken into medium sized pieces. Heat the vegetable ghee or oil in a large saucepan. Add the chopped onions and fry until golden.

2

Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices, stirring to make sure the mixture does not stick to the bottom of the pan, add a few drops of water and fry for 2-3 minutes to lose the raw aroma. Add the chopped tomatoes and cook for a further 2 minutes.

3

Add the chicken, water and salt to taste. Cover pan with a lid and simmer over a low heat for 15 minutes.

4

In the meantime, pierce the green chillies, this will release their flavour during cooking.

5

After 10 minutes, add the green chillies, replace the lid and continue to cook for a further 15 minutes or until the chicken is tender.

6

When the chicken is cooked, uncover and reduce any excess water over a high heat to leave a thicker sauce, stir frequently.

7

Add the chopped fresh coriander.

8

Serve hot with plain boiled rice or chapattis.