A unique style curry recipe combining bitter gourd and chicken. This karela with chicken curry recipe pairs the bitter taste of the gourd vegetable with succulent pieces of chicken in a spicy onion and tomato masala. A twist on the traditional chicken curry that everyone will be guaranteed to love. A karela chicken masala curry that will pair perfectly with garlic naan or boiled basmati rice. Serve with homemade chapatti or basmati rice and each bite will be guaranteed to be full of flavour!
- 50 ml Vegetable Oil
- 3 Onions/Pyaz finely diced
- 3 Tomatoes chopped
- 6 Garlic Cloves/Lehsan chopped
- 2 Green Chillies/Hari Mirch finely chopped
- 2 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Dried Fenugreek Leaves/Methi
- 450 g Bitter Gourd/Karela
- 800 g Chicken
- Coriander/Dhaniyaa finely chopped
In a large pan heat up the vegetable oil on medium heat until hot then add the finely diced onions, garlic cloves and salt into the pan then cook on medium heat for 3-4 minutes until softened
Remove the ends of the bitter gourd and cut into half then use a teaspoon remove the seeds and cut into 1cm thick slices then add into the pan before covering and cook for 10 minutes
As the bitter gourd is cooking chop the tomatoes then add into the pan and cook for a further 3-4 minutes
Add the chilli powder, turmeric powder, and dried fenugreek leaves then cook the spices for 6-8 minutes
Add the chicken and the finely chopped green chillies then cook for 4-6 minutes until the chicken changes colour
Cover and cook on low heat for 20 minutes
Remove the lid and cook on medium heat for 15 minutes until the water dries up
Add the finely chopped coriander and cook for 1-2 minutes
Your karela chicken curry is ready!
Calories: 462kcal
