About this recipe:An authentic and delicious chicken curry recipe that I had almost every day growing up. If you don't have ginger-garlic paste, simply use half grated root ginger and half grated garlic. Also, if you want a smoother sauce, blend the onions and tomatoes before adding the chicken and potatoes.
2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast fillets, cut into bite-size pieces
2 large red-skinned potatoes, chopped
8 tablespoons chopped fresh coriander
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Heat the olive oil in a large frying pan over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes.
Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric and cumin; cook and stir another 5 minutes.
Add the chicken and potatoes to the mixture in the frying pan; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the centre, about 20 minutes.
Sprinkle the coriander over the mixture and continue simmering another 10 minutes. Serve hot.