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About this recipe:
This Indian chicken curry is not only easy to make, but it also tastes fantastic. Enjoy with freshly cooked basmati rice and naan bread, if desired.
2 large skinless chicken breast fillets, cut into 2.5cm dice
3 medium onions, finely chopped
4 cloves garlic, crushed
1 (3.5cm) piece fresh root ginger, peeled and grated
2 ripe tomatoes, diced
1 1/2 teaspoon salt, divided
1/2 teaspoon ground turmeric
1 level teaspoon chilli powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin
1 teaspoon Patak’s mild curry paste
fresh coriander leaves, finely chopped
2 green chillies, halved lengthways (optional)
20 min › Cook:
40 min › Ready in:
Heat 2 tablespoons oil in a non-stick pan over high heat. Add the onion and 1 teaspoon salt and fry until brown and soft. Stir in garlic and ginger and turn the heat down to low.
Pour in a little hot water to soften onions further, cover and cook for an additional 10 minutes.
When all the water has evaporated from the onion paste, add all the spices and cook over high heat for 5 minutes. Stir in chillies. Add tomatoes, cover and cook over low heat for 5 minutes.
Add chicken and brown over high heat for 5-8 minutes. Add curry paste and stir well. Reduce heat, cover and cook for 5 minutes more. Add a little water if necessary.
Remove from heat. Sprinkle with coriander leaves and serve with a rice dish of your choice. See it on my blog
Check this recipe out on deshigrub!
This was a really tasy curry and sooo easy to make. Only thing it was a little salty so I would only use 1/2tsp next time. I also used 1/2 tin of chopped tomatoes instead of fresh. In all it was great and just as good as from my local indian restaurant!!
- 31 Oct 2011
I have not tried the recipe but surely the salt and pepper should always be added to taste
- 14 Nov 2011
Hi um me and squaw make today, you very crafty you got plenty good recipe. Really good grub, I tell tribe, thank you very glad.
- 06 Jul 2012
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