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Indian chicken curry

  • 0:15 Prep
  • 1:20 Cook
  • 4 Servings


  • 1 1/2 tablespoons olive oil
  • 1.8kg whole fresh chicken, cut into 8 pieces
  • 2 brown onions, halved, thinly sliced
  • 1/2 teaspoon salt
  • 1 tablespoon mustard seeds
  • 1/4 cup fresh curry leaves
  • 1 x 7cm cinnamon stick, broken in half (see note)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1-2 fresh red chillies, halved lengthways
  • 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
  • 1/3 cup fresh coriander leaves
  • Steamed white rice, to serve
  • Steamed green round beans, to serve
  • Natural yoghurt, to serve


  • 1
    Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.
  • 2
    Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.
  • 3
    Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)
  • 4
    Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.
  • 5
    Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.

Source: taste.com.au


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