Everyday Chicken Curry

By • January 21, 2018 0 Comments

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Author Notes: This is weeknight-dinner easy (and delicious) which is what makes it perfect for impressing everyone at your next dinner party. Jahan Lakhani

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Serves 6-8

  • 1 medium onion, minced
  • 1 red or green chilli (optional)
  • 1 tablespoon minced garlic
  • 1 tablespoon oil (olive or cooking)
  • 1 chicken, skinless and cut into small pieces
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon paprika
  • 1/2 tablespoon salt
  • 1 tablespoon lemon juice (preferably fresh)
  • 2 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 3 cups water
  • Chilli powder, to taste
  1. Place minced onion and oil into a large saucepan and sauté over medium heat until brown.
  2. Add garlic, ginger and chicken to pot and continue to sauté.
  3. Using a blender, mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.
  4. Add the blended mixture to the pot.
  5. Add 1 cup of water to the pot. As the curry cooks, you may want to add a second cup to get the desired consistency or to allow it to cook longer.
  6. Add chilli powder.
  7. Simmer the curry on low heat until chicken is cooked, stirring occasionally (approximately 30 minutes).
  8. Peel 3 potatoes, cut into half lengthwise and then cut each half into quarters, ensuring they are all equal in size.
  9. Parboil potatoes in a separate pot until fork tender (or just before).
  10. When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes.
  11. Serve with rice (cauliflower or regular) or roti and enjoy!

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