Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is as the title implies HOT. A curry I had in India years ago on a warm summer evening. This is a serious cooks curry.

Ingredients Nutrition

Directions

  1. Melt the ghee in a large heavy pan, and fry half of the onions till golden.
  2. Liquidise the ginger garlic and the rest of the onions with the water.
  3. Add the liquid to the pan of fried onions and cook for 10 minutes.
  4. Now add all of the spices to the pan and cook for a further 10 minutes.
  5. Add the chicken and yogurt, cook slowly till the chicken is very tender.
  6. Serve with rice, dhal and a cooling side dish.
Most Helpful

Wasn't as hot as I Would have liked so I added extra chilli. The biggest problem was the amount of Ghee I had to use. Omg it was swimming in fat - I just could only eat a tiny bit because the rice soaked up all the fat and it was horrible - is that amount of ghee right ? It's an awful lot. I wouldn't give my huge amount of leftovers to any of my family because of this - sorry. The flavour was lovely

sally.rominski May 19, 2016

Not very hot at all as stated. Also takes far more than 10 minutes to prepare.

Complaining over - in spite of above this is the most simple, aromatic and gorgeous curry recipe ever!

Dead easy to spice up a bit (I add 5 - 7 hot chilies).

Otherwise - THANK YOU for an excellent, simple and 'use time and time again' recipe.

Yum!

Tim1958 October 20, 2011

This is an absolutely great curry. We changed it by using a little oil instead of the ghee. Also increased the spice, especially the chilli as we like it very spicy and hot. It was best the next day, after heating it from the fridge. We found that the quantity serves more than 4, more like 6 to 8. Served it with brown & white rice, plain naan and cucumber raita. We enjoy Indian very much and will use this as our chicken base curry. Please try it, it is a great receipe.

Jackson S & P April 15, 2010