Chicken curry

    50 min

    A classic and easy chicken curry that's better than any takeaway. Serve hot with naan or rice.

    325 people made this

    Serves: 5 

    • 1 tablespoon poppy seeds
    • 2 onions, chopped
    • 4 green chillies, chopped
    • 4 tablespoons vegetable oil
    • 1 tablespoon minced fresh ginger
    • 2 cloves garlic, crushed
    • 500g skinless chicken breast fillets, diced
    • 1 to 2 tablespoons cayenne pepper
    • 450ml water
    • 1 tablespoon garam masala powder
    • 1 pinch turmeric
    • salt to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Grind poppy seeds into a paste. Set aside.
    2. In a large frying pan, sauté onions and green chillies in oil until golden brown. Add ginger and garlic and continue to sauté. Add poppy seed paste and chicken, continuing to sauté. Stir all together; after chicken is well mixed with the sauce, add the cayenne pepper and pour water over the mixture. Cover frying pan and let simmer about 15 minutes, until chicken is cooked through.
    3. After chicken is 'well-boiled' (the oil should be floating on top of the frying pan liquid), add the garam masala and turmeric and turn off the heat. Season with salt to taste. Stir all together and serve.

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    Reviews in English (62)


    Altered ingredient amounts. This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chilli powder, twice the garlic, twice the garam masala (available from the grocery) and I have had RAVE reviews when I made it served over rice --in fact, when I made it for a friend from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated the next day for a little less spicy taste. We loved it!  -  18 Jul 2008


    Something else. This was my first attempt at a curry dish, but it was incredibly easy and didn't take as long to prepare as I thought it would (I should have prepared the dough for the naan way in advance!). I couldn't find the ginger garlic paste, so I made a paste using ginger powder, garlic and a little bit of olive oil. It worked out really well, although I will still try to find the more authentic ingredients. I served this for guests with basmati rice and naan. Excellent, excellent meal that received great reviews. Thanks so much for submitting the recipe. Do you have any recipes that are strictly vegetable?  -  18 Jul 2008


    I also found this too hot and very watery. I reduced the heat by adding some honey and made it thicker by adding some milk. Even so, I don't plan to use this recipe again.  -  25 Oct 2009