Easy Chicken and Onion Curry

    1 hour 25 minutes

    A simple chicken curry which uses premade curry powder or paste which takes out a lot of the work. It's even better the next day.

    41 people made this

    Serves: 4 

    • 1 chicken, about 1.5 kg, jointed into 4 pieces
    • salt and freshly ground black pepper
    • 1 1/2 tablespoons vegetable oil
    • 2 large onions, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 1/2 tablespoons curry powder or paste
    • 2 cups chicken stock
    • 1 tablespoon tomato paste
    • 1/2 teaspoon white sugar
    • 1 1/2 tablespoons Greek-style yoghurt
    • chopped fresh coriander leaves

    Preparation:20min  ›  Cook:1hour5min  ›  Ready in:1hour25min 

    1. If you like, remove the skin from the chicken joints. Season the pieces with salt and pepper.
    2. Heat the oil in a deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken pieces and brown on all sides for 6–8 minutes. Remove from the pan and set aside on a plate.
    3. Cook the onions in the pan for 15 to 20 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
    4. Add the stock, tomato paste, sugar and salt and pepper to taste. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes, or until tender, turning the chicken pieces halfway through cooking.
    5. Lift the chicken pieces into a serving dish using a slotted spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Pour the sauce over the chicken. Scatter with the chopped coriander before serving.

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    Reviews in English (3)


    Altered ingredient amounts. add fresh lime juice and a touch of paprika  -  16 May 2010


    Easy to make an very nice  -  20 Nov 2011


    I put in the apple and raisins and that seemed to make it too sweet. Also next time I will add a bit of chili powder to lift the heat a bit as we do like it hot. Otherwise a nice recipe.  -  04 Mar 2013