Stir-fried Indian Curry Chicken

    25 mins

    Quick and easy, this hot Indian dish is great served with basmati rice.

    28 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 onion, sliced
    • 1 teaspoon ginger garlic paste
    • 2 green chillies, chopped
    • 1 tablespoon ground coriander
    • 1 teaspoon garam masala
    • 500g skinless, boneless chicken breast fillets, diced
    • 1/2 teaspoon ground turmeric
    • 1 pinch ground nutmeg
    • 1 teaspoon chilli powder
    • handful chopped fresh coriander, for garnish
    • salt to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat oil in a large frying pan. Add onion, ginger/garlic paste, chillies, ground coriander and garam masala, and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg and chilli powder and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with coriander if desired, and serve.

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    Reviews in English (24)


    This recipie went well beyond my expecations. It was very easy, however, could definately use more flavor, salt definately helps. Also, it would be wise to use a little water when cooking chicken, it tends to become a bit dry (as ususal). I will try to marinade the chicken first, next time, I am sure it would be much more tender if that were done. Don't forget the Basmati Rice!  -  29 Sep 2001  (Review from Allrecipes US | Canada)


    This is a great recipe for those who love spicey food! I served it to 3 of our east Indian friends and they loved it!  -  23 May 2000  (Review from Allrecipes US | Canada)


    It would be better to add cooked chicken pieces rather than adding much water to the chicken dish, as it is a dry side dish! And another suggestion would be to saute the onions first and then add the other ingredients as there are chances of the masala/powders getting burnt!  -  13 Oct 2008  (Review from Allrecipes US | Canada)