Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (cut into 8 pieces); 2 tablespoons oil or 2 tablespoons butter; 2 ground onions; ½ teaspoon kashmiri chili powder; 1 ½ tablespoons roasted ground fennel; 1 teaspoon ginger powder; 3 large tomatoes, skinned, deseeded and chopped; 2 cloves; 2 large cardamoms; 350 ml water or 350 ml stock

Servings: persons

1 chicken (cut into 8 pieces)
2 tablespoons oil or 2 tablespoons butter
2 ground onions
½ teaspoon kashmiri chili powder
1 ½ tablespoons roasted ground fennel
1 teaspoon ginger powder
3 large tomatoes, skinned, deseeded and chopped
2 cloves
2 large cardamoms
350 ml water or 350 ml stock

1
Fry the chicken in hot oil for 5 minutes to seal.
2
Remove from pan.
3
In the same oil, saute onions until golden brown in color.
4
Add the chilli powder, fennel seeds and ginger powder.
5
Stir well and season with salt.
6
Add tomatoes to the pan.
7
Stir in cloves and cardamoms.
8
Cook for 5 minutes before adding water/ stock.
9
Bring to a boil.
10
Return chicken to the pan and simmer over a gentle flame until tender.
11
Serve hot with paranthas n onion salad.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken (cut into 8 pieces), 2 tablespoons oil or 2 tablespoons butter, 2 ground onions, ½ teaspoon kashmiri chili powder, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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