Chicken Curry
Chicken Curry

This tangy and simple chicken recipe can be prepared when you do not want a spicy dish with the main course. It goes well with rice or rotis. Whole spices are used in this recipe along with a dash of cumin and coriander.

Prep time: 20 min
Cook time: 25 min
Serves: 3-4


  • ¾ kg chicken (skinned and cut into bite size pieces)
  • 2 tbsp vinegar
  • 1 tsp salt
  • 2 sliced onions
  • ¾ cup small onions (ground)
  • 1 tbsp ginger-garlic paste
  • ¼ kg chopped tomatoes
  • 2 tbsp oil
  • 1 tsp sugar
  • 4 each of whole spices (cinnamon, cloves, cardamom)
  • 2 tsp chilli powder
  • 2 tsp cumin powder
  • 1 tbsp coriander powder


  • Marinate chicken with vinegar and salt and refrigerate for 2 hours.
  • Heat oil in a pan and add sugar. When it turns brown, add whole spices and sliced onions. Fry well; add ground onion and ginger-garlic paste. Fry for 2 minutes. Add tomatoes and fry till tomatoes are pulpy.
  • Add all the powders, fry for one minute. Add ½ tsp salt. Mix in the marinated chicken.
  • Add little water and cook till the chicken is done. Add more water for gravy consistency.

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