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Chicken curry

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  • 3 tbsp sunflower oil
  • 2 boneless chicken breast, cubed
  • 1 medium onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and thinly sliced
  • 1 thumb-size fresh ginger, peeled and thinly sliced
  • 400ml can chopped tomatoes
  • 1.5 tsp salt
  • pinch of turmeric powder
  • 1.5 tsp red chilli powder
  • 2 cups hot water
  • 2 cardamom pods
  • handful of coriander, chopped for garnish
  • Cooking Time
    20 mins
  • Serving
    Serves 4
  • Skill Level


I love curry very much, so here's a recipe where you can make chicken curry from scratch!
  1. In a large pot, add the oil and heat up for a few mins
  2. Add the onions and cook until they start to turn golden in colour
  3. Add the garlic and ginger and continue to cook, until the onions darken in colour 
  4. Add the chopped tomatoes, salt, turmeric, chilli powder and turn up the heat to medium-high, leaving for around 15-20 mins for the sauce to reduce
  5. Switch off the heat, allowing the sauce to slightly cool before transferring the sauce to a blender. This will help to create a smooth paste, which should be transferred back to the pot 
  6. Add the chicken pieces and 1/2 cup of water, then turn the heat to medium-high, for around 15-20 mins, stirring from time to time. You should see the oil separating from the sauce
  7. Add the remainder of the water and cardamom pods. Cover the pot, and leave on a low heat for 20 mins
  8. Once cooked, serve with basmati rice or chapatis, and garnish with fresh coriander

Alhamdulilah, I enjoyed making this very much, and for a first attempt, I was over-joyed at how it turned out. It really isn't difficult and tastes splendid mashAllah! Enjoy :)


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