Great Chicken Curry Recipe - Serves 4-6

Great Chicken Curry Recipe

From 261 to 391 calories each serving (459 to 589 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Medium to Hot


2 medium potatoes, peeled and cut into quarters
3 tablespoons (45ml) vegetable oil
6 curry leaves
1 large onion, peeled and finely chopped
1KG (2 lb) chicken drumsticks (or thighs) with bones, washed and drained
1 tin/can (400g or 14 oz) chopped tomatoes
3 garlic cloves, peeled and crushed
2.5cm (1 inch) fresh ginger root, peeled and finely chopped (or grated)
1 fresh green chilli, finely chopped
3 green cardamom pods, lightly crushed
2 tablespoons (30ml) curry powder
2 tablespoons (30ml) cumin powder
2 tablespoons fresh coriander leaves, finely chopped
1 teaspoon finely chopped fresh mint leaves
1 teaspoon (5ml) salt
2 tablespoons (30ml or 1 fl oz) lemon juice


Parboil the potatoes by boiling a saucepan of water, adding the potatoes and boiling for 5 minutes before draining and setting aside the potatoes
Heat the oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Put in the potatoes and saute them 8-9 minutes until have browned a little, turning every couple of minutes
Reduce the heat to medium, add the curry leaves and fry for another minute, stirring a couple of times
Remove the potatoes and set aside
Add the onion to the saucepan and saute for 8 minutes until the onion is cooked and starting to brown, turning often
Add the chicken to the saucepan, mix well and fry for 5 minutes, turning the pieces every minute or so
Add the chopped tomatoes and mix well
Add the garlic, ginger, fresh chilli, cardamom pods, curry powder and cumin powder and mix well
Add 2 tablespoons of the fresh coriander and all of the mint and mix well
Add the salt and lemon juice and mix well
Return the potatoes to the saucepan, add 1/2 cup (125ml or 4 fl oz) of water, mix well, bring to a good simmer, cover and simmer for about 20 minutes stirring regularly
Make sure that the chicken and potatoes are cooked and then serve hot on rice, garnished with the remaining coriander, with poppadoms and a raita

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Recipe submitted on 17 December 2008

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