Basic chicken curry

Recipe from: 25 February 2011

Ingredients 18
Servings 1
Minutes 10 mins


Serving Change
  • 850
    chicken pieces, rinsed and to which 2 tsp ground ginger and garlic paste is added
  • 1/2
    large onion, sliced finely
  • 2
    medium bay leaves
  • 2
  • 1
    cumin seeds
  • 1
    cinnamon stick, broken in half
  • 2
    cardamom pods
  • 1
    star anise (optional)
  • 1
    green chilli, sliced in half
  • 2-3
    medium- hot masala (adjust according to taste)
  • 1/2
  • 2
    large tomatoes, chopped or 1/2 can chopped tomatoes
  • 6
    small potatoes (or 3 large ones cut in chunks), cut in half
  • 1/2
  • 2
    garam masala
  • 1.5
  • salt to taste
  • 15
    olive oil


10 mins
In a large enough pot or saucepan, heat onions in oil till translucent.
Add the bay leaves, cumin, cloves, aniseed, cardamom and cinnamon and chilli- flash fry on high heat for 3-4 seconds.
Turn heat down to medium.
Add turmeric and  masala and stir, so that it doesn't burn but that the spice "cooks" for 10 seconds.
The masala is your heat or fire component of the dish and only you can determine how much or how little you prefer.
Add the tomatoes and cook for a minute or two.
Add chicken and turn to coat in spicy tomato gravy, for 10 minutes.
Lower heat slightly, if necessary.
Add potatoes, water and salt to taste and partially cover with a lid.
Cook for 20minutes, stirring frequently.
Uncover and cook for 10 minutes or until chicken and potatoes are done and the gravy has thickened.
If you prefer a thinner gravy add a little more water and adjust the salt.
Add garam masala and peas during the last 5 minutes of cooking.
Serve with rice, sambals and pickles.

Reprinted with permission of The Food and The Fabulous.
To visit The Food and The Fabulous’ blog, click here.



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