Spicy Indian Chicken Curry

Tender and juicy Indian-style Chicken Curry always goes well with rice or flat breads, especially on a rainy day!
Spicy Indian Chicken Curry

Serves 2 people
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients
  • ½ chicken, chopped
  • 4 onions, finely chopped
  • 2 tomatoes, mashed
  • 2 green chilies, sliced
  • 2 red chillies, sliced
  • 1 bay leaf
  • 3 cloves
  • 2 cinnamon sticks
  • 3 cardamom pods
  • ½ tsp cumin seeds
  • 1 Tbsp ginger paste
  • 1 Tbsp minced garlic
  • 2 tsp chilli powder
  • 2 tsp oil
  • 1 ½ tsp garam masala
  • ¼ tsp turmeric powder
  • ½ cup hot water
  • Salt, to taste
  • Coriander, chopped, to garnish
  • Cashew nuts (optional)
Method

Create the curry mixture

Chef’s Tip
  • For added creamy richness to the curry, grind some cashew nuts to a paste and add it into the pan together with the mashed tomatoes.

Heat oil in a pan. Toss in bay leaves, cloves, cinnamon sticks, cardamom pods, cumin seeds. Fry it for 1 minute or until fragrant.

Add in 2 tsp oil, onions, green and red chillies, 1 Tbsp ginger paste and 1 Tbsp minced garlic. Fry until onions are soft and translucent.

Create the curry mixture

Add in mashed tomatoes, ¼ tsp turmeric, 2 tsp chilli powder and salt. Cook till tomatoes turn soft. Let the mixture simmer on low heat.


Fry chicken and simmer

Fry chicken and simmer

Add in chicken, garam masala and coriander. Fry the chicken on high heat until paste is simmering. Switch to low heat until the chicken is cooked through.

Bring sauce to a boil and then cover with lid and let it simmer for 5 minutes.

When the gravy thickens, add half a cup of hot water.

Cover with lid and simmer for another 5 to 8 minutes or until everything is well seasoned. Add salt to taste.


Garnish and serve

Garnish and serve

Garnish with coriander and serve with rice or flat bread.