Authentic Chicken Curry Recipe at MyDish

Authentic Chicken Curry

4 stars based on 6 reviews Rate this Recipe

Method

  • 1. Firstly fry the onions in small amount of oil, this can be done in a saucepan or large sided frying pan at medium to high heat.
  • 2. Add the desired amount of chicken to the onions, (alter the amount depending on the number of people)The chicken should be diced into medium sized pieces or whole legs can be added however about 10 minutes should be added to the cooking time if this is done. Also add the peeled and diced potato at this point.
  • 3. Once the chicken is sealed add the spices (the amounts stated are just guidelines and should be altered to taste). Turn the heat down to low.
  • 4. In a separate saucepan add a suitable amount of coconut milk powder (or paste if the powder is not available) along with a cup of water and a teaspoon of salt and bring to the boil.
  • 5. Once the milk powder or paste is fully dissolved in the water pour the mixture into the sealed chicken and turn the heat back up to medium.
  • 6. Leave the mixture to simmer for around 20 minutes - half a cup of cold water may need to be added as the resulting curry should have a reasonable amount of thin sauce.
  • 7. serve with basmatti rice and nan or chippatti if desired.

    • Tips

    • 1.Good quality garam masala is always a benefit, indian supermarkets or spice markets are good places to start.
      2.Coconut milk powder is far less sweet than a coconut paste but still gives the curry a delicious creamy sauce.

    Comments Add your comment

    • i love the look of this recipe very simple
      i do make my own curry from scratch so i must put my recipe on

      by justalli on Fri Nov 13 2009   reply to this comment

    • And how hungry you are I guess as well, I made this as i said previously and it only fed me and in one sitting! Lovely!

      by CurryMaster on Mon Sep 21 2009   reply to this comment

    • It does say two but it all depends on the amount of chicken you use. I made this for 14 last night and happily fed them with 8 chicken breasts.

      by Oliverrs on Mon Sep 21 2009   reply to this comment

    • says 2!

      by CurryMaster on Sun Sep 20 2009   reply to this comment

    • How people does this serve?

      by Mullarkey on Sat Sep 19 2009   reply to this comment

    • Mmmm, just made this for lunch. I added a tablespoon of palm sugar and a used sweet potato to give it that sweet taste before the after-burner of the chili kicked in! And served it up with my Ultimate Pullao Rice

      I made my own Masala Spice mix, so I must upload that recipe to.
      cheers

      by CurryMaster on Wed Sep 9 2009   reply to this comment

    Ingredients

    • 1-2 onions finely diced
    • 2 chicken breasts and/or legs
    • 2 tbsp Garam masala
    • 2 tsp chilli powder
    • 1 tsp corriander powder
    • 2 potatoes
    • 1 tsp pepper
    • 1-2 tbsp coconut milk powder
    •  salt

    By Views 8910  Added Fri Aug 21 2009


    A chicken curry with an amazing aroma and taste that is as suitable for lunch the next day as it is for dinner the previous night.

     

    As a child i had a housekeeper who made this curry for me after school on a regular basis, I developed quite a taste for this and when the housekeeper moved back to India i insisted she teach her replacement how to cook it. The recipe was passed thro Read More

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