Chicken curry

    50 min

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

    212 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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