Indian Chicken Curry this is a very easy and quick to make recipe but still gives all the flavours of a traditional Indian curry.


2 lb. chicken cut into bite sized chunksIndian Chicken Curry
¼ tsp. garlic powder
¼ tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. ground ginger
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
1 bay leaf
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. vegetable oil
2 tsp. salt
1 tsp. paprika
1 handful coriander leaves

A little salt to taste


Heat the oil in a large pan and gently fry the onions until soft and golden brown

Add the spices and the bay leaf and fry gently for about ½ a minute then add the yogurt and  tomato paste add a little salt at this stage.

Let this mixture simmer very slowly for 15 minutes

Remove the bay leaf

In a frying pan brown the chicken then add it to the sauce

Let the curry cook at a very low heat for 30 minutes, with pan lid on, stirring occasionally if the sauce dries up add a little water or chicken stock

Sprinkle with the coriander leaves and serve with rice and naan bread





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{October 28, 2011} {Tags: , , , , , , }