Chicken spicy curry

    Chicken spicy curry

    20saves
    4hr5min


    5 people made this

    About this recipe: Now Indian dishes are part of English traditional cooking, so it really makes sense for this recipe to appear here. There are lots of Indian restaurants over here that are really good, but if you want to make your own chicken curry, here is one recipe we have tried and loved (though a little bit too spicy for me).

    Ingredients
    Serves: 4 

    • Marinade
    • 2 tablespoons ginger paste
    • 2 tablespoons garlic paste
    • 1/2 onion, finely chopped
    • 4 tablespoons yoghurt
    • 1 teaspoon tumeric
    • 4 chicken breasts, cut in small pieces
    • 1 cinnamon stick
    • 2 whole cloves
    • 5 to 6 tablespoons oil
    • 2 red onions, chopped
    • 2 red or green chillies
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 teaspoon tumeric
    • 2 teaspoons chilli powder
    • 2 tablespoons ginger paste
    • 2 tablespoons garlic paste
    • 3 tomatoes, chopped

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:3hr marinating  ›  Ready in:4hr5min 

    1. Combine all marinade ingredients in a bowl or plastic bag. Wash the chicken and add to the marinade. Leave to stand for a few hours or overnight in the fridge.
    2. Put the cinnamon and cloves in the pan and roast this dry until they become fragrant. This will take a few minutes. Make sure not to burn them.
    3. Add the oil to the pan and as soon as the spices begin to sizzle, add the chopped onions, chillies and the sugar. Stir this on high until the onions begin to caramelise and colour lightly brown.
    4. Remove the chicken pieces from the marinade and add them to the pan. Keep the marinade. Cook the chicken, stirring every once in a while until light brown.
    5. Add salt, turmeric, chilli powder, ginger paste, garlic paste, the rest of the marinade and the tomatoes to the pan. On medium fire continue to cook for 15-20 minutes. Stir regularly.
    6. As soon as the oil separates add a small glass of water, stir to mix. Cover with a lid and cook for another 15 to 20 minutes or until the chicken is done. Serve with rice or naan bread.

    Chilli tip

    This recipe is fairly spicy so omit or lessen the amount of the chilli if the heat bothers you.

    See it on my blog

    See this recipe on my blog

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