Dry Chicken Curry (version 1) Recipe - Serves 4-6

Dry Chicken Curry (version 1) Recipe

From 223 to 334 calories each serving (421 to 532 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild to Medium


3 tablespoons (45ml) vegetable oil
3 green cardamom pods, with shell discarded (just keeping the seeds)
2 cloves
2 medium onions, peeled and finely chopped
2.5cm (1 inch) cube ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
5cm (2 inch) cinnamon stick
3 medium tomatoes, finely chopped
1 teaspoon (5ml) turmeric
1 teaspoon (5ml) chilli powder
1 tablespoon (15ml) ground coriander
1 teaspoon (5ml) garam masala powder
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into bite-sized pieces
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Heat the oil, over a medium heat, in a large frying pan and then add the cardamon seeds and cloves and fry until they start popping (about 2 minutes), stirring a couple of times
Add the onions, ginger and garlic and fry, stirring often, until the onions soften and start to turn brown (about 15 minutes)
Stir in the rest of the ingredients, except the chicken and fresh coriander, and cook for 3 minutes (the ingredients in the frying pan become very dry so need to be stirred often to stop them from sticking and burning)
Add the chicken, and stir often until cooked (about 10 minutes) - the curry stays very dry so you need to make sure that you stir often to stop the curry from sticking and burning
Add the fresh coriander and cook for 1 minute, stirring all the time
Serve hot

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Recipe submitted on 5 November 2006

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