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Quick Indian Chicken Curry

  • 4reviews
  • 33saves
  • 25min

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

Kha nel

Ingredients
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

Directions
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)

SLCJB
by
1

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

drmctaggart
by
1

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

TBRDBOY
by
0

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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