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Authentic chicken curry recipes

Our top 3 of 7 Authentic chicken curry recipes

Authentic Chicken Curry Recipe at MyDish

4
based on 6 reviews

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Authentic Chicken Curry

by Oliverrs

by OliverrsViewed 11470 times


    Description

    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.

    Method

    1. 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. 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. 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. 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. 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. 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. 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.

    6 Comments

    • by justalli

      justalli  Fri Nov 13 2009   • Reply

      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 CurryMaster

      CurryMaster  Mon Sep 21 2009   • Reply

      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 Oliverrs

      Oliverrs  Mon Sep 21 2009   • Reply

      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 CurryMaster

      CurryMaster  Sun Sep 20 2009   • Reply

      says 2!

    • by Mullarkey

      Mullarkey  Sat Sep 19 2009   • Reply

      How people does this serve?

    • by CurryMaster

      CurryMaster  Wed Sep 9 2009   • Reply

      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

    Add 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
    Authentic Chicken Curry Recipe at MyDish

    4
    based on 13 reviews

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    Authentic Chicken Curry

    by AnitaK

    by AnitaKViewed 15597 times


      Description

      This is a basic Indian curry recipe made from scratch - My easy chicken curry

      Method

      1. 1. Cover the base of a large frying pan with oil and heat.

      2. 2. add cloves, cinamon stick, cardamin, cumin, peppersorns, salt and tumeric and stir.

      3. 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. 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. 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. 6. When the oiil has rised to the top it is ready to add the chicken breasts.

      7. 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. 8. Add a tablespoon of Gram masala and stir in thouroughly.

      9. 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.

      6 Comments

      • by Dave Winter

        Dave Winter  Mon Oct 25 2010   • Reply

        Made this today.For those that don't like a hot curry take the seeds out of the green chillies.The remaining curry left in the pan I have frozen and got 3 meals to look forward too.Usually the flavour gets better after freezing.

      • by yummybaba

        yummybaba  Thu Feb 18 2010   • Reply

        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 anita

      • by vickyhandley88

        vickyhandley88  Sun Nov 1 2009   • Reply

        Great recipe, by far the best curry i have cooked so far. Would love to see more recipes from you thanks

      • by carol savage

        carol savage  Sun Nov 1 2009   • Reply

        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 Kaybl

        Kaybl  Sun Oct 4 2009   • Reply

        Excellent curry - very authentic, had to exercise some patience waiting for the oil to rise to the top, but worth the wait.

      • by carol savage

        carol savage  Wed Sep 23 2009   • Reply

        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!

      Add comment

      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
      A Tasty Chicken Curry Recipe at MyDish

      0
      based on 0 reviews

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      A Tasty Chicken Curry

      by Brian Nottingham

      by Brian NottinghamViewed 1447 times


        Description

        A Curry that tastes very authentic

        Method

        1. Cut each Chicken Breast into large pieces (3/4 pcs from each Breast)
        2. Leave Shallotts Whole
        3. Finely chop each Garlic clove
        4. Roughly Chop all Coriander
        5. Peel and dice (Largish Chunks) the Carrots
        6. Cut Mushrooms in Half (If using Mushrooms)

        7. Using either a WOK or large frying pan ……. Heat some Olive oil until your Smoke alarm triggers (ie HOT) Throw in the Shallots (or Onions) and the garlic ……….. Stirring until slightly golden brown. Move to a cooler part of the pan ………. Pour in more Olive Oil and heat until the Smoke Alarm nearly triggers again and throw your breasts in ………… brown off each side then add directly to the chicken the Curry PASTE, keep on Stirring, bringing the previously heated Garlic and Shallots into the mix!

        8. Turn heat down to 2-3 and add 75% of the coriander and the tinned Tomatoes, the Yogurt and the Mushrooms (If using Mushrooms) Add the Optional dried Apricots (A Handful) ………… Transfer all the content of your WOK (or Frying Pan) into a large lidded cooking Pot add the Carrots and Stir in ………….. Add Water if the mix is looking dry ……… Add the Water to just cover all the ingredients ,,,,,,,,,,,,, Water is not necessarily required if the Curry appears to be quite “Saucy” Place in Oven @ 160 – 180 degrees. This should take 75 – 90 minutes (Check every now and then to ensure the curry is not too dry and also stir)!

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        Ingredients

        • 4 Chicken Breasts
        • Half a Jar of Your Choice of Curry PASTE (Not Curry Sauce)!
        • 6-8 Shallots
        • 6 Cloves of Garlic
        • 1 Tin of Chopped Tomatoes
        • 2 Handfuls of Fresh Corriander
        • 4-6 M/Lg Carrots
        • 8 Mushrooms (Optional)
        • Handful Dried Apricots (Optional)
        • 6 x Cups of Basmati Rice
        • 1 Small pot of Natural Yogurt
        •  Olive Oil
        •  Pickled Limes
        Chicken and Potato Curry Recipe at MyDish

        5
        based on 3 reviews

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        Chicken and Potato Curry

        by Phil Morrison

        by Phil MorrisonViewed 1851 times


          Description

          This is an adaption of Achari Murgh that I enjoyed in the distant past. I'm sure my version is still pretty authentic.

          Method

          1. First, par boil the potatoes.

          2. In a pan heat the oil over medium heat. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to pop and crackle for a minute or so. Also add the whole red chillies, stirring to make sure they don’t burn.

          3. Add the sliced onion and cubed par boiled potatoes, fry until light brown in colour and have softened. Add the ginger and garlic paste. Mix well stirring in the tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.

          4. Add the chicken pieces cooking on high heat to make sure the pieces are sealed and coated in the mixtures for several minutes. Add the water and bring the pan to a boil, then simmer covered on a low heat cooking for 30 minutes until the chicken is cooked through, stirring a few times.

          5. At this stage, add the yoghurt and stir, making sure not to let it cook for too long just a couple of minutes. Add salt and lemon juice to taste.

          6. Garnish with coriander.

          7. Serve hot with naan bread.

          Tips

          It is fine to use fresh ginger and garlic instead of the paste. And I've made this with fresh chillies too.

          3 Comments

          • by Team MyDish

            Team MyDish  Wed Feb 29 2012   • Reply

            Hi Phil - thanks for sorting that out. We are investigating what happened with the ingredients input in the first instance - a technical glitch we suspect. Regards, Team Mydish.

          • by Phil Morrison

            Phil Morrison  Mon Feb 27 2012   • Reply

            I logged back in to add something but somehow the ingredient list has disappeared. I am actually cooking this dish now so I'll do it later. Phil

          • by Team MyDish

            Team MyDish  Mon Feb 27 2012   • Reply

            Hi Phil, Can't see any ingredents on this recipe - was this intentional or have you had any technical issues uploading the ingredients? Regards. Team Mydish.

          Add comment

          Ingredients

          • 8 Chicken thighs, bone in skin off
          • 1 large Potato, cubed and par boiled
          • 3 tbsp Vegetable oil
          • 1 tsp each Fenugreek, mustard, cumin, fennel seeds
          • ½ tsp Nigella (onion) seeds
          • 4 whole Dried red chillies
          • 2 tbsp Ginger and garlic paste
          • 1 large Onion, finely sliced
          • 2 tbsp Tomato puree
          • 2 tsp Red chilli powder
          • 100ml Water
          • 100ml Plain Yoghurt
          • Squeeze Lemon juice
          •  Coriander to garnish