Chicken Curry

    Chicken Curry


    71 people made this

    About this recipe: A classic and easy chicken curry that's better than any takeaway. Serve hot with naan or rice.

    Serves: 5 

    • 500g skinless, boneless chicken breast fillets, diced
    • 1 tablespoon poppy seeds
    • 2 onions, chopped
    • 4 green chillies, chopped
    • 4 tablespoons (60ml) vegetable oil
    • 1 tablespoon finely grated fresh ginger
    • 2 cloves garlic, crushed
    • 1 - 2 tablespoons cayenne pepper
    • 500 ml (2 cups) water
    • 1 tablespoon garam masala powder
    • 1 pinch turmeric
    • salt to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Rinse chicken pieces and pat dry. Set aside.
    2. Grind poppy seeds into a paste.
    3. In a large frying pan, cook onions and green chillies in oil until golden brown.
    4. Add ginger and garlic and cook.
    5. Add poppy seed paste and reserved chicken pieces and continuing cooking.
    6. Stir all together then add the cayenne pepper and water.
    7. Cover and simmer about 15 minutes or until chicken is cooked through. The oil should be floating on top of the frying pan liquid.
    8. Add the garam masala and turmeric powder and turn off the heat.
    9. Stir all together and serve.

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