Authentic Chicken Curry
Ingredients
- 5 cloves
- a couple of cardamin seeds
- 1 Cinamon stick
- 5 peppercorns
- 1 tsp salt
- 1 tsp tumeric
- 2 large onions
- 2 inches ginger
- 4 cloves garlic
- 2 green chilies
- 1 tin chopped tomatoes
- 2 chicken breast fillets
- 1 tablespoon Garam masala
- 1 handful chopped corriander leaves
- 1 small onion sliced
- 2 tsp cumin powder
Method
- 1. Cover the base of a large frying pan with oil and heat.
2. add cloves, cinamon stick, cardamin, cumin, peppersorns, salt and tumeric and stir.
3. Grind the 2 large onions in a blender and then add to the frying pan and cook on a low heat until golden.
4. Meanwhile peel the ginger, skin the garlic cloves and take the chillies grinding all in the blender and then once the onions are golden and these to the mix and stir.
5. Take the tim of chopped tomatoes and grind the mixture in the blender and then add this to the frying pan and cook continually on a low heat.
6. When the oiil has rised to the top it is ready to add the chicken breasts.
7. Take the skinned chiken fillets chopped into small cubes and put into the frying pan cooking until white through. This will take 10 - 15 minutes.
8. Add a tablespoon of Gram masala and stir in thouroughly.
9. Serve
Tips
- 1. The secret of a great curry is the mixture and waiting until the oiul rises to the top of the sauce before you put in the chicken
2. This should be served with slices of onion and chopped coriander on top - with a pot of yoghurt on the side.
Recent Comments Add your comment
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Thanks for this one Anita - I made it as an apology to my husband for flying off the handle (unreasonably) - I have never made an Indian Curry before and he loved it - and forgave me!
by carolsavage on Wed Sep 23 2009 reply to this comment
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Excellent curry - very authentic, had to exercise some patience waiting for the oil to rise to the top, but worth the wait.
by Kaybl on Sun Oct 4 2009 reply to this comment
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one tip i would add is to take the seeds out of the chillies (not mentioned above) so I doubled the recipe and blended 4 whole red chilies and it was incredibly hot - helped that i served with sauted onions, potatoes and spinach - a kind of sag aloo - still a great curry but I will tone it down next time
by carolsavage on Sun Nov 1 2009 reply to this comment
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Great recipe, by far the best curry i have cooked so far. Would love to see more recipes from you thanks
by vickyhandley88 on Sun Nov 1 2009 reply to this comment
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Wow...my wife dont usually eat spicy..she loved it...i loved it... and the only down side was that a close friend turned up and ate most of it....she helped herself to seconds....
thanks anitaby yummybaba on Thu Feb 18 2010 reply to this comment
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This is fabulous curry made from scratch