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
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)
- Heat oil in pan on a high heat, and add the onions.
- Fry onions for 5-10 minutes or until they are brown, moving them around the pan regularly using a large spoon.
- Mix in the garlic and ginger paste and leave on high heat for 2 minutes.
- Add the salt and spices, mix well to get a deep brown mixture, and continue to leave on high heat for 2 minutes.
- 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.
- Add chicken to the pan, mix into the sauce and cook on high heat for 10 mins, turning chicken regularly.
- (Optional) Mix in the yoghurt and cook on high heat for 10 mins, turning chicken a few times.
- 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.
- Sprinkle coriander over curry, cook for a further 5 mins and then remove from heat. Serve with rice/chappati/naan and salad.