Chicken Curry

A community recipe by RoxyN

Not tested or verified by Nigella.com

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Introduction

It's one of the tastiest curries... My great granny's recipe, this is a deep red curry... Almost the way Granny used to make it

Ingredients

Serves: 4 people

Metric Cups

3 tablespoons oil
1 medium onion (chopped)
2 teaspoons ginger and garlic paste
2 tablespoons chilli powder (or masala)
2 teaspoons ground coriander (dhania)
2 teaspoons ground cumin (jeera)
2 teaspoons fennel
salt (to taste)
3 tomatoes (ripe, grated)
2 kilograms chicken (skinless, thighs and drumsticks work well)
225 grams green peas
boiling water (dhania)
fresh coriander

3 tablespoons oil
1 medium onion (chopped)
2 teaspoons ginger and garlic paste
2 tablespoons chili powder (or masala)
2 teaspoons ground coriander (dhania)
2 teaspoons ground cumin (jeera)
2 teaspoons fennel
salt (to taste)
3 tomatoes (ripe, grated)
4⅖ pounds chicken (skinless, thighs and drumsticks work well)
7⅞ ounces green peas
boiling water (dhania)
cilantro

Method

Chicken Curry is a community recipe submitted by RoxyN and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil and fry onions till golden brown.
Add all spices and lower the heat, add the tomatoes, ginger & garlic & 1/4 cup boiling water.
Close lid and leave to cook for 10min.
Put the chicken into the pot and put heat on high for 10min. But keep an eye on it, stir regularly so that the chicken doesn't catch or burn the pot.
Lower the heat, allow chicken to cook through, add peas. Make sure peas are thawed.Add more water if needed. Leave to cook until peas are soft.
Garnish with coriander and serve.

Heat oil and fry onions till golden brown.
Add all spices and lower the heat, add the tomatoes, ginger & garlic & 1/4 cup boiling water.
Close lid and leave to cook for 10min.
Put the chicken into the pot and put heat on high for 10min. But keep an eye on it, stir regularly so that the chicken doesn't catch or burn the pot.
Lower the heat, allow chicken to cook through, add peas. Make sure peas are thawed.Add more water if needed. Leave to cook until peas are soft.
Garnish with coriander and serve.

Additional Information

Please use spices to your advantage, play around with the recipe until it works for your taste buds. Use as little water as possible, try keeping the pot lid closed as this creates enough gravy. Serve with garlic naan, basmati or jasmine rice or roti.