Maharaja Curry

READY IN: 1hr
Recipe by Jane Gib

"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken."

Top Review by BonnieZ

Tender chicken in a lovely rich smooth and aromatic sauce, what could be better. The only change I made to this recipe was to reduce the oil to 1 tsp without a problem. Used plum tomatoes which I had canned over the summer and dinner was ready in thirty minutes. Served over basmati rice with naan. Thank you Jane for sharing this quick easy and delicious recipe.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
  2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

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