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Hot Chicken Curry

Hot Chicken Curry

Ingredients (Serves 8)                                                                                 

1800g skinless chicken, boned and cubed

225g onion, sliced

1 tbsp. oil

100g fresh ginger, grated

8 garlic cloves, crushed

475ml water

2 tsp turmeric

2 tsp garam masala

3 tsp ground cumin

ground black pepper

1 tsp hot chilli powder

10 green cardamoms, open at one end

10 cloves

4 bay leaves

5 inch cinnamon stick, broken up

250g low fat yoghurt




  • Add oil to a non stick pan and fry half of the onions till golden, add some water if the onions are catching on the bottom of the pan
  • Liquidise ginger, garlic and the rest of the onions with water
  • Add the liquid to the pan of onions and cook for 10 minutes, stirring continually
  • Now add all the spices to the pan and cook for a further 10 minutes again stirring continually to prevent from sticking
  • Add the chicken and yoghurt, cook slowly till chicken is very tender

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