Authentic chicken curry 



Full of flavour and heat from all the lovely spices in this curry, it truly tastes terrific.

This curry was a real winner with my family, serve with naan breads, pilau rice chutneys and yogurt, whatever you fancy to mop up the juices.

You won’t get any better from your takeaway, (well that is where I live I might add!)

INGREDIENTS                            SERVES 4

  • 800 gram of chicken thighs, chopped into medium chunks, skinned and boneless  (you can use chicken breast)
  • 2 large red onions finely sliced
  • drizzle of vegetable oil or spray oil
  • 50 grams of ginger roughly chopped
  • 6 garlic cloves finely sliced and chopped
  • 3 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 cinnamon sticks
  • 2 tsp of chilli flakes
  • 4 tsp garam masala  (use less if you don’t like curries too spicy)
  • 2 tsp turmeric
  • 1 large red pepper, roughly chopped
  • 1 large yellow pepper, roughly chopped
  • 1 tsp of sugar or sweetener
  • 400 grams of tinned tomatoes
  • 250 ml hot chicken stock
  • handful of fresh coriander roughly chopped
  • Salt and pepper to taste

I haven’t quiet cooked this the traditional way, because I’m trying to cook with out using to much fat to fit in with my current diet.  You should throw the spices into the pan to release the flavours first, I just did it a step later.

(Slimming World Members this is totally Syn Free!)

Cooking on the hob!

Using a large pan, lightly drizzle or spray with low calorie oil, heat on a medium to high setting, add the red onion stirring well.

Whilst the onions are softening, chop the garlic, ginger and chicken and peppers. When the onions have softened, quickly stir in the spices to release the flavours.  Stir well so that they do not burn on the bottom of the pan.  Also add the chopped garlic and ginger.

Next add the chicken give it a good stir covering it with the oniony spices.  Then add the stock and the tinned tomatoes stir well.

Next add the peppers, sugar and salt and pepper giving it a good stir, turn down the heat to a medium setting so it just gently simmers with out sticking.  Simmer for 15 minutes, until the juices have thickened and the chicken is cooked through and tender.  I cooked mine for 40 minutes to let the flavour infuse further.

Chop up some fresh coriander, serve with pilau rice etc.!


Emily x



4 thoughts on “Authentic chicken curry 

  1. Hi Emily,
    Glad to meet you here and thanks for the follow and am surprised to see the variations in your cooking. Lovely blog you have and am double surprised to see the papad on your plate. Awesome and I know why you have followed me. Thanks my dear and will check on your posts from now.

    Liked by 1 person

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