Chicken
Curry Recipe
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!
Time Required
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 50 ml Vegetable Oil
- 1 kg Chicken
- 2 Onions finely diced
- 3 Tomatoes chopped
- 10 Garlic Cloves minced
- 1 inch Ginger crushed
- 2 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Dried Fenugreek methi
- 2 Green Chillies
- 1 tbsp Tomato Purée
- 500 ml Water warm
- 1 tbsp Cumin Seeds crushed
- Coriander
Directions
1. 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!
