Name: Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 50 ml Vegetable Oil; 1 kg Chicken; 2 Onions/Pyaz (finely diced); 3 Tomatoes (chopped); 10 Garlic Cloves/Lehsan (minced); 1 inch Ginger/Adrak (crushed); 2 tsp Salt/Namak; 2 tsp Turmeric Powder/Haldi; 1 tsp Chilli Powder/Laal Mirch Powder; 1 tsp Cumin Powder/Jeera Powder; 1 tsp Coriander Powder/Dhaniyaa Powder; 1 tsp Dried Fenugreek Leaves/Methi; 2 Green Chillies/Hari Mirch; 1 tbsp Tomato Purée; 500 ml Water (warm); 1 tbsp Cumin Seeds/Jeera (crushed); Coriander/Dhaniyaa

Chicken Curry

A simple Pakistani chicken curry that will leave everyone wanting more. A quick and delicious mild chicken recipe with bags of flavour and aroma for the perfect mid-week meal.

4 from 6 votes

Print Pin Rate

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course Main Course

Cuisine Indian

Servings servings

Calories 522

Ingredients

50 ml Vegetable Oil
1 kg Chicken
2 Onions/Pyaz finely diced
3 Tomatoes chopped
10 Garlic Cloves/Lehsan minced
1 inch Ginger/Adrak crushed
2 tsp Salt/Namak
2 tsp Turmeric Powder/Haldi
1 tsp Chilli Powder/Laal Mirch Powder
1 tsp Cumin Powder/Jeera Powder
1 tsp Coriander Powder/Dhaniyaa Powder
1 tsp Dried Fenugreek Leaves/Methi
2 Green Chillies/Hari Mirch
1 tbsp Tomato Purée
500 ml Water warm
1 tbsp Cumin Seeds/Jeera crushed
Coriander/Dhaniyaa

Instructions

In a large pot heat up the vegetable oil on medium heat until hot
Add the finely diced onions, garlic cloves, crushed ginger and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
Add the chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
Add the chilli powder, turmeric powder, cumin powder, coriander powderand the dried fenugreek leaves then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
Add the finely chopped green chilies, coriander and tomato purée and cook for another 1-2 minutes
Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
Add the warm water and allow it to come to a gentle simmer then cook for 6-8 minutes or until thickened to your personal preference
Add the crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
Your chicken curry is ready!