Chicken Curry
My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊
The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.
Served best with rice and yoghurt. Can also be served with Roti.
This recipe can serve 4-6 people.
Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.
Chicken Curry
My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊
The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.
Served best with rice and yoghurt. Can also be served with Roti.
This recipe can serve 4-6 people.
Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.
Cooking Instructions
- 1
Remove skin from the medium size whole chicken and cut it into medium size pieces or get your butcher to cut up the whole chicken
- 2
Apply the lemon juice to the cut chicken pieces and coat well, and wash off. This will remove the smell from the chicken
- 3
Dry the chicken pieces with dry paper towel and marinate the chicken with the 1/2 of the powdered spices with some oil. Mix well.
- 4
Rest Marinated chicken for 3-4 hours by placing the bowl in the fridge, if in a hurry then 30 mins is fine.
- 5
Take a large heavy based pot and put it on the stove with low to medium heat
- 6
Add oil and ghee and all whole spices and gently fry them for about 2-3 minutes along with one branch of coriander and one branch of mint
- 7
Now add the diced onions and sauté them until they are light brown
- 8
Add garlic and ginger paste and sauté until golden brown
- 9
Add the marinated chicken pieces to pot and toss them in the pot so that the onion and whole spices get applied the chicken.
- 10
Turn the heat down to low. Once the chicken is light brown, add the tomato purée and mix it in with the chicken
- 11
Add in the other half of the spices and mix them in to the contents of the pot
- 12
Put a lid on the put and simmer on low heat for around 20 mins
- 13
Taste the curry for flavour and see if anything needs adjusting. If required add in more powdered ingredients according to taste.
- 14
Put the lid back on the pot and Let the curry simmer for another 30 mins, stirring the curry every 10 mins
- 15
Taste the curry and see the flavour, check if the chicken is nice and tender
- 16
Optional, add 2 tablespoons of cream and cook the curry for another 5 mins
- 17
Remove the pot from the stove
- 18
Add the remaining mint and coriander to the curry
- 19
Daddy’s Chicken Curry is ready to served 😊
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