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اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Chicken Curry

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4.25 from 12 votes
A simple Pakistani chicken curry that will leave everyone wanting more. Soak up the flavours and aroma with rice or chapatti for a delicious mid-week meal for the whole family!
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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.
4.25 from 12 votes
Print Pin Rate
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course Main Course
Cuisine Indian
Servings 6 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!

Video

Nutrition

Calories: 522kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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Aisha
Aisha
7 months ago

5 stars
My new go-to chicken curry recipe!!

Ameer Hamza
Ameer Hamza
13 hours ago

5 stars
Thank you so much sister. I have never tried to cook anything let alone the Chicken. I was constantly doubting myself thinking I would mess something up. But thanks to you I surprised even myself.
Thanks you so much again for this article.

The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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