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Masala Chicken Curry
Recipe by:
SAI
This is a classic masala chicken curry recipe that uses a combination of fresh flavours such as garlic, ginger and chilli as well as a garam masala curry powder.
Ready in 50 minutes
Saved as a favourite by 107 cook(s)
Ingredients
Serves: 5
- 500g skinless, boneless chicken breast fillets, diced
- 1 tablespoon poppy seeds
- 2 onions, diced
- 4 green chillies, diced
- 4 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, crushed
- 1 - 2 tablespoons cayenne pepper
- 2 cups water
- 1 tablespoon garam masala powder
- 1 pinch turmeric
- salt, to taste
Similar Recipes
Preparation method
Prep: 15 minutes | Cook: 35 minutes1.
Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2.
In a large frying pan, cook onions and green chillies in oil until golden brown. Add ginger and garlic and cook. Add poppy seed paste and reserved chicken pieces and continuing cooking. Stir all together then add the cayenne pepper and water. Cover and simmer about 15 minutes or until chicken is cooked through. The oil should be floating on top of the frying pan liquid. Add the garam masala and turmeric powder and turn off the heat. Stir all together and serve.
Provided by: Allrecipes
Last updated:
13 May 2013
Reviews
Has anyone tried omitting the onions in this?
Posted:
24 Jul 2011
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Bland and tasted like chicken simmered in caynne pepper and water. Very disappointed.
Posted:
17 Apr 2011
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Easy
I found it a tad hot so I will half the cayenne pepper next time and also add some vegetables. It was very nice but a bit watery.
Posted:
31 Dec 2010
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Something else.
Used some coconut milk
Posted:
31 Dec 2010
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Easy
Loved this recipe, was a hit. Great flavour.
I left it simmering for 1.5 hrs so it was tender and rich. Couldn't get my poppy seeds to form a paste but still added them.
Added potatoes and green beans.
Posted:
29 Aug 2009
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2 users found this review helpful
Altered ingredient amounts.
This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chilli powder, twice the garlic, twice the garam masala (available from the grocery) and I have had RAVE reviews when I made it served over rice --in fact, when I made it for a friend from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated the next day for a little less spicy taste. We loved it!
Posted:
18 Jul 2008
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4 users found this comment helpful
HALLY_C
Something else.
This was my first attempt at a curry dish, but it was incredibly easy and didn't take as long to prepare as I thought it would (I should have prepared the dough for the naan way in advance!). I couldn't find the ginger garlic paste, so I made a paste using ginger powder, garlic and a little bit of olive oil. It worked out really well, although I will still try to find the more authentic ingredients. I served this for guests with basmati rice and naan. Excellent, excellent meal that received great reviews. Thanks so much for submitting the recipe. Do you have any recipes that are strictly vegetable?
Posted:
18 Jul 2008
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GochisosamaDeshita
Easy
Extremely good, and very authentic tasting.
Posted:
18 Jul 2008
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BURCK
Easy
Wow talk about a delicious, fun fast recipe. It will definitley go into my permanent recipe drawer!!
Posted:
18 Jul 2008
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MAXGRL
Easy
This was an excellent recipe!! Once you have the ingredients the cooking is remarkably quick and easy for such a tasty dish. I'm eager for more recipes and hope they are as tasty as this one. It's just spicy enough without being overwhelming.
Posted:
18 Jul 2008
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1 users found this review helpful
KITTRELLE
