View this Article in Magnus
Edit this Article in Magnus
 

Easy chicken curry

A classic chicken curry recipe that's bound to become a favourite

Be the first to rate this recipe

Submit your version
Cancel

You must be logged in to use this feature.

Username:
Password:
Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Calories473
Total Fat26g

Saturated Fat

11g
Total Carbohydrate--

Sugars

--
Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again
Chicken curry recipe - easy chicken recipes - food - allaboutyou.com

Serves: 4

Edit

Total Time:

Prep Time:

Cook Time:

Ingredients

U.S. U.K. Conversion chart



HAIRY BIKERS CHICKEN BALTI RECIPE
SEE MORE EASY CURRY RECIPES
FIND A GREAT RECIPE

  • 2 tablespoon(s) ghee or clarified butter
  • 1.8 kilogram(s) chicken, jointed, or a packet of mixed chicken thighs and drumsticks
  • 2  onions, chopped
  • 2 clove(s) garlic, chopped
  • 2  red chillies, finely chopped
  • 1 teaspoon(s) each fenugreek seeds and garam masala (alternatively, use 2tsp curry powder)
  • 1 teaspoon(s) coriander seeds, lightly pounded
  • 1 teaspoon(s) dried mint
  • 6  green or black cardamom pods
  • 1 teaspoon(s) turmeric
  • 1 small piece of tamarind
  • 1  pickled lemon, chopped (optional)
  • 600  chicken stock

Method

  1. Heat the ghee or butter in a sauté pan, add the chicken joints and brown them all over. Transfer to a large cooking pan. Fry the onions, garlic and chillies in the sauté pan.
  2. Add all the spices (including the mint, cardamom pods, turmeric and tamarind) and allow the onions to soften. Stir so that the spices are well mixed in.
  3. Add the spice mixture to the cooking pan with the chicken, along with the pickled lemon, if using. Pour in the stock, stir well and bring to the boil. Cover and simmer gently for about an hour or until the chicken is cooked.
  4. Uncover for the last 10 minutes of cooking so that the sauce reduces slightly. You may want to remove the cardamom pods before serving. Serve with rice, a cucumber raita and a tomato and onion salad.

    EASY INDIAN RECIPES
    DELICIOUS INDIAN RECIPES FROM ANJUM ANAND
    OUR LATEST RECIPES

     

    QUICK AND EASY RECIPES

    Easy chicken recipes

     

    Easy sponge cake recipes

     

    Easy leftovers recipes

     

    Quick and easy dessert recipes

     

    Easy healthy recipes

     

    Quick and easy noodle recipes

     

    Easy low-calorie recipes

     

    Quick salad recipes

  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people
COMMENT PRINT

Loading photos...

Add your own comments


Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Prima
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >

Community

MORE FROM ALLABOUTYOU

View by magazine : View by magazine Prima
hideAdvertisement
production
Page built from scratch in 1 wallclock secs ( 1.18 usr + 0.03 sys = 1.21 CPU) (click to hide)