Chicken Curry

Recipe by Aamna

A nice homely curry.

Top Review by Syrinx

This makes a delicious five-star curry, but I'm afraid I can't give it five stars because there are some minor problems with the recipe. The ingredients list calls for several whole spices (cardamom, cinnamon, peppercorns, cloves and cumin) which don't appear in the method - given their nature, I suspect that they are intended to flavour rice during cooking (although rice isn't listed in the ingredients, and is only an option for serving). 3 to 4 tsp of salt looks excessively high, so I cut the amount down drastically. Those reservations aside, the curry is good. Rather than make separate garlic and ginger pastes, I whizzed up all the sauce ingredients (yoghurt, coriander, salt, turmeric, garlic, ginger and tomato) together in the food processor, which was very simple and easy. I noticed that the green chillis were only for decoration, which seemed a bit of a waste, so I blitzed them up as well, replacing the chilli powder. The curry was easy to cook, and ready within half an hour (my chicken was still raw in the middle after 10 minutes cooking, so do make sure you cook it right through). Very tasty. Reviewed for Pick A Chef, Fall 2007.

Ingredients Nutrition


  1. Fry onion paste in oil to light brown.
  2. Add ginger, garlic paste, yogurt, coriander seeds powder, chili powder, Turmeric powder, tomato, and salt.
  3. Mix and fry briefly and then add the chicken.
  4. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency).
  5. Garnish with green chilies, green coriander (dhaniya) leaves and garam masala.
  6. Serve with naan or boiled rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a