An authentic chicken curry recipe, Pakistani-style. Not too spicy, but still full of Eastern flavour!

Serves 6 | Preparation Time: 15 minutes | Cooking Time: 1 hour 10 minutes

Ingredients Required:

750g Chicken (Whole, in pieces, skin off)
1⁄2 Oil (Sunflower/Olive)
2 Onions (Medium, sliced)
3 Tomatoes (Sliced)
1⁄2 cup Plain Yoghurt (Beaten)
1 cup Coriander (Chopped)
1 1⁄2 tablespoon Garlic & Ginger Paste
2 teaspoon Salt
1 tablespoon Ground Coriander
1 tablespoon Ground Cumin (Jeera)
1 tablespoon Garam Masala
1 teaspoon Red Chilli Powder
1 teaspoon Turmeric Powder (Haldi)

Method:

  1. Heat oil in pan on a high heat, and add the onions.
  2. Fry onions for 5-10 minutes or until they are brown, moving them around the pan regularly using a large spoon.
  3. Mix in the garlic and ginger paste and leave on high heat for 2 minutes.
  4. Add the salt and spices, mix well to get a deep brown mixture, and continue to leave on high heat for 2 minutes.
  5. Add the tomatoes, and cook for 5-10 minutes on high heat until the tomatoes soften and the oil separates from the tomato mixture. Stir regularly, and add a dash or two of cold water if the contents of the pan become too dry or stick to the pan.
  6. Add chicken to the pan, mix into the sauce and cook on high heat for 10 mins, turning chicken regularly.
  7. (Optional) Mix in the yoghurt and cook on high heat for 10 mins, turning chicken a few times.
  8. Add 2 cups of cold water (or pre-boiled water), bring to the boil, then allow the chicken curry to simmer for 30-35 minutes on a low to medium heat, with lid on.
  9. Sprinkle coriander over curry, cook for a further 5 mins and then remove from heat. Serve with rice/chappati/naan and salad.

4 thoughts on “How to make authentic Chicken Curry

  1. Asalamu Alaykum Shamsa,

    Does this recipe also work as well with chopped chicken breasts?

    Also is there any way I can buy all these seasonings in one? If so, what is it called?

    JazakiAllahu Khairan

    1. Wa alaikum salaam Zainab! So sorry for replying after ages, just checked my comments! Chicken breast should be fine. You can get boxes of mixed spices, I think if you bought a Chicken Karahi Mix, it would give you a great curry! Hope you have fun with it 😀

  2. Salaam Shamsa! I’m a new fan and I love your YouTube channel! I really enjoyed making this curry, however my curry came out a really dark colour? Do you know where I would of gone wrong with this? I’m married to a Pakistani man who loves Asian food, which is all new to me! Xx

    1. Wa alaikum salaam Isabel, so sorry for the late reply!I’m not too sure why your curry came out quite dark…maybe you browned the onions too much, or overcooked the tomatoes? Or you could have added a spice with a dark colour. My best guess is that the curry base overcooked and cause the entire curry to go darker. Keep trying and let me know how it goes 🙂 xxx

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