Quick Indian Chicken Curry

    Quick Indian Chicken Curry


    28 people made this

    This curry is lovely and fragrant with ginger, garlic, chilli, coriander, garam masala, turmeric and nutmeg. Serve over steamed white rice with roti bread.

    Serves: 5 

    • 2 tablespoons vegetable oil
    • 1 onion, sliced
    • 1 teaspoon ginger garlic paste
    • 2 green chillies, chopped
    • 1 tablespoon ground coriander
    • 1 teaspoon garam masala
    • 500g skinless, boneless chicken breast fillets, diced
    • 1/2 teaspoon ground turmeric
    • 1 pinch ground nutmeg
    • 1 teaspoon chilli powder
    • handful chopped fresh coriander, for garnish
    • salt to taste

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat oil in a large frying pan. Add onion, ginger/garlic paste, chillies, ground coriander and garam masala then fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg and chilli powder and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with coriander if desired, and serve.

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    Reviews (4)


    Altered ingredient amounts. Great easy fast dish. Didn't have the nutmeg or coriander and it still turned out great. Will make it on nights we need something fast and tasty! - 18 Jul 2008


    Altered ingredient amounts. this was great, don't worry about the water, I added 4 tbsp and had loads of water when it finished. the trick is to cook at a low temp, it takes a little longer but it was gorgeously tender. - 18 Jul 2008


    This recipie went well beyond my expecations. It was very easy; however, could definitely use more flavour, salt definitely helps. Also, it would be wise to use a little water when cooking chicken, it tends to become a bit dry (as ususal). I will try to marinate the chicken first, next time, I am sure it would be much more tender if that were done. Don't forget the Basmati Rice! - 18 Jul 2008

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