Chicken Curry

    (68)
    50 mins

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


    71 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (68)

    Reviews in English (59)

    by
    49

    This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chili powder, twice the garlic, twice the garam masala (available from the grocery) and one half the chili's to the recipe. I have had RAVE reviews when I made it served over rice --in fact, when I made it for a person from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated up the next day for a little less spicy taste. Weloved it!  -  11 Apr 2003  (Review from Allrecipes US | Canada)

    by
    25

    This is an excellent, easy to make chicken curry with great flavor, and better yet, it doesn't require the laundry list of ingredients that some other recipes do. For those experimenting with Indian cooking for the first time, I have a few tips and suggestions, as one who makes Indian food more often than not: First of all, the poppy seeds are used to achieve a slightly creamy texture. If you don't have them, use a little more than a tablespoon of unsalted cashews (or use salted and reduce the salt a little) and grind to a coarse powder. You'll get the same effect, and cashews are frequently used in Indian recipes, so the flavor will be great. Second, ginger garlic paste is a shortcut used in Indian cooking for peeling and chopping fresh garlic and ginger. It can be replaced by fresh grated, pressed, or chopped ginger and garlic in a 1:1 ratio for the same total volume. You're better off not using powdered spices here. Finally, you'll get the best flavor using fresh chilies, not canned. If you like a little less spice, use 1-2 jalapenos rather than 4 small hot chilies and reduce the chili powder. Garam masala is not the same as curry powder - it's a less pungent mixture including cloves, cinnamon, mace, pepper, and other spices. I try to avoid substituting the two, and find that garam masala has a milder, less overpowering flavor. It's worth the effort to find it, but you can make your own from commonly available spices. I hope this helps! Happy curry making!  -  16 Jul 2010  (Review from Allrecipes US | Canada)

    by
    15

    Altered ingredient amounts. This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chilli powder, twice the garlic, twice the garam masala (available from the grocery) and I have had RAVE reviews when I made it served over rice --in fact, when I made it for a friend from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated the next day for a little less spicy taste. We loved it!  -  18 Jul 2008  (Review from Allrecipes UK | Ireland)

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