Chicken Curry

Chicken Curry

This recipe is all about authentic pakistani cooking, using fresh ingredients.  All of my dishes are based on using fresh ingredients, usually everything that you would have in your fridge or cupboards.  If you haven’t cooked a curry before and don’t have the spices you can purchase them off me or from any grocery shop.

Prep time: 10 – 15 mins

Cooking time:  1 hour


  • 5 tbsp of oil
  • 1 green chilli
  • 2 garlic cloves crushed
  • 1 tbsp fresh ginger, peeled and finely chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp whole seeds – (i make my own mix of various seeds)
  • 1 medium onion, halved and finely sliced
  • 1 medium tomato, finely chopped (can use two to give more sauce)
  • 1 whole chicken breast cut up into bite size pieces
  • handful of coriander leaves, finely chopped
  • ½ or a cup full of water


  • Set a medium size pan over a medium heat. When it’s hot, pour in the oil. 
  • Tip in the onions and sauté until soft and golden. Add splashes of water to prevent any sticking. 
  • Add the tomatoes and cook them down.
  • Add the ginger, garlic, chilli & spices and let it cook down. ( if you’d like a mild curry omit the chillies)
  • Mix well, then add the chicken pieces
  • Cook the chicken for about 10-15 minutes.
  • Add ½ or cup of water and combine well. (if you wish for a thicker sauce add less water)
  • Let the sauce come to a boiling point, boil for 5 minutes, cover and cook over a low heat for 20 minutes. 
  • Add the coriander leaves and mix well.
  • Serve immediately with steamed rice and if you fancy a side dish then why not try my recipe for Bombay Aloo

| Safina Sarang

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