Curry for chicken, lamb or beef

    1 hour

    A hot and spicy curry recipe that works for chicken, lamb or beef pieces. Best served with zeera rice.

    West Midlands, England, UK
    10 people made this

    Serves: 4 

    • 2 tablespoons oil, or as needed
    • 1 tablespoon cumin seed
    • 4 whole cloves
    • 1 small cinnamon stick
    • 1 bay leaf
    • 4 cardamom pods
    • 200g chopped onions
    • 2 green chillis, chopped in big pieces, or to taste
    • 200g chopped tomatoes
    • 1 tablespoon red chilli powder, or to taste
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1/2 tablespoon ground turmeric
    • 1 tablespoon garam masala
    • 1 tablespoon ginger and garlic paste, or chop root ginger and garlic gloves very finely
    • 1 tablespoon lemon juice
    • 1kg chicken, lamb or beef, cut into medium sized pieces
    • 200g natural yoghurt
    • 100g coriander leaf, finely chopped
    • salt to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Base: In oil first fry whole cumin, cloves, cinnamon stick, bay leaf and cardamom pods. When cumin start popping add onions and green chillis and fry till golden brown. Then add tomatoes fry for 3 minutes. Now add the red chilli powder, ground coriander, ground cumin, turmeric, garam masala and ginger and garlic paste, and lemon juice and fry for 2 more minutes.
    2. For Chicken Curry: Add chicken, cover and cook on medium heat for 10 minutes. Mix occasionally with gentle motions. Add yoghurt and mix and leave to cook for 5 more minutes with lid closed. Now add coriander leaves, mix and allow cook in low heat till you see oil floating on surface. This indicates that all the ingredients are cooked.
    3. For lamb or beef curry: Boil lamb/beef first with onions (100g), black pepper (1tbsp), salt (to taste) then follow procedure as followed for chicken curry but totally skipping the part involving adding yogurt.

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