Traditional Chicken Curry

    Traditional Chicken Curry


    8 people made this

    This recipe is a traditional style Indian curry with a careful balance of spices. The spices are toasted first and then simmered which really does make all the difference.

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 4 star anise
    • 5cm cinnamon stick
    • 8 green cardamom pods
    • 8 dried curry leaves
    • 4 cloves
    • 2 large onions, diced
    • 5 cloves garlic, minced
    • 5cm fresh root ginger, grated
    • 3 tablespoons mild or medium curry paste
    • 2 teaspoons turmeric
    • 1 teaspoon five spice
    • 500g chicken breast, cut into chunks
    • 1 (450g) tin chopped tomatoes
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 large bunches of fresh coriander, chopped

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Heat the oil in a large, heavy bottomed saucepan.
    2. Add the star anise, cinnamon stick, cardamom pods, curry leaves and cloves then fry until the spices are toasted but not burned.
    3. Add the onions, garlic and ginger then reduce the heat to low. Cook for around 20 minutes or until the onions are golden brown. Add the curry paste and fry until you see the oil separate.
    4. Add the turmeric and five spice and the chicken pieces. Turn up the heat a little and cook, stirring all the time until chicken is cooked through. Remove from heat.
    5. Add the chopped tomatoes, salt and sugar. Mix in well and return to the heat. Cover pan and heat gently for around 30 minutes, stirring occasionally so the curry doesn't stick to the pan.
    6. Take off the heat, add half of the coriander and gently fold into the curry. Leave to cool for two minutes then serve, garnishing with more fresh coriander.

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