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Chicken Curry

Chicken Curry — a curry recipe, 29 ingredients, about 90 min.

Serves 8 · 90 min · Curry

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 lb chicken
  • 1½ teaspoon salt
  • ½ teaspoon red chile powder
  • 1 pinch of turmeric
  • 100 ml coconut yogurt
  • 1½ teaspoon ground coriander
  • ½ teaspoon garlic paste
  • 1½ teaspoon ginger paste
  • 1 teaspoon chile powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon curry powder
  • Juice of ½ lemon
  • ½ teaspoon mint
  • 1 tablespoon coconut oil
  • 500 g tomatoes, diced
  • 150 ml coconut yogurt
  • 200 g potatoes
  • 2 teaspoons curry powder
  • 1 medium onion
  • 1 teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons curry powder
Make it lactose-friendly
  • 100 ml coconut yogurt → lactose-free or coconut yogurt
  • 150 ml coconut yogurt → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
  2. Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
  3. Add garlic and ginger paste and fry.
  4. Chop the onions into small pieces and fry in the pan.
  5. Add the potatoes and fry.
  6. In a separate pan, sear the chicken in batches and add it to bowl separately.
  7. After the onions turn golden brown add the marinated chicken.
  8. Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.
  9. Finely chop fresh coriander and a dash of lemon juice to the curry.
  10. Serve with rice or naan bread

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0