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Chicken Curry

Category: Ethnic Cuisine


5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. cloves
1/2 tsp. chilli powder
1 tsp. black mustard seeds,
1 tsp. turmeric
1 tsp. chicken stock
2 tsp. green herb stock
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. crushed garlic
2 tsp. crushed ginger
2 tsp. garam masala
1/4 cup soy sauce oil


Bone chicken and dice into small pieces. Chop chicken bones into small pieces. Or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion. In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds). Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes. Add the chicken and chicken bones and fry for a few minutes. Add all the potatoes and cover with water. Bring to boil and then simmer gently for approximately 15 minutes. Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked. Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice. To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices.

Cooking Time: 25 minutes.

Other recipe variations of Chicken Curry:

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