Indian chicken curry, fit for a king

Indian chicken curry, fit for a king


13 people made this

About this recipe: A long time ago, an Indian lady taught me how to make this recipe. It's simple and tastes delicious with rice. You can use mutton instead of the chicken.

jane Gibraltar

Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper or to taste
  • 1 teaspoon garam masala
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 5 tomatoes, peeled, seeded and chopped
  • 450g skinless, boneless chicken breast fillets, cubed

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

  1. Heat oil in a large frying pan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant.
  2. Puree the mixture with the tomatoes in a liquidiser until smooth. Return the puree to the frying pan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

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Reviews (2)


Can anyone suggest the best suitable rice to have with this, I heven't made it as yet - 04 Aug 2014


I have just this second made this recipe. So quick and simple, even more so if my blender hadn't broken half way through. Absolutely delicious! Next time im going to add a chilli or two as i personally love spice, but im going to sit and enjoy this curry so much right now! - 10 Jan 2014

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