Curry Chicken Recipe

Fragrant & Authentic Chicken Curry


When my neighbour cooks this Curry Chicken Recipe the most amazing aromas float over my garden wall. In fact all her cooking results in magic flavours which is why I feature so many of her curry recipes.chicken curry



This spicy Curry Chicken Recipe has a whole array of herbs and spices which make it an extremely fragrant dish. The freshly ground spices and herbs mean it requires a little more time for preparation. Serve this curry with basmati rice and naan bread.

Spicy Curry Chicken Recipe


Servs 4 - 6

Cooking time 3 hours 15 minutes

  • 3 garlic cloves, finely chopped
  • 4 cardemon seeds
  • 10ml fresh ginger
  • 10ml coriander seeds
  • 10ml aniseed
  • 30ml medium curry powder
  • 20ml garam masala
  • 20ml ground cumin
  • 10ml ground, smoked paprika
  • 1 red chili, seeded
  • 10 cloves
  • 50ml olive oil
  • 20ml butter
  • 1 red onion, finely chopped
  • 1kg (2lb) chicken pieces
  • 3 tins whole peeled tomatoes, liquidised
  • salt and pepper to taste
  • 250g baby potatoes
  • 125g fine eans
  • 1 tin butter beans, drained
  • 4 bay leaves
  • 40ml fresh coriander, coursely chopped

Curry Recipe Instructions

Pound the garlic and spices with a pestle and mortar until well combined.

In a deep pot heat the oil and butter and fry the onion for 5 minutes.

Add the spice mix to the pot and cook until the oils and flavours have beenreleased - about 10 minutes - you must stir constantly.

Add the chicken pieces to the pot and coat well with the spices until wellbrowned.

Add the tomatoes, season with salt and pepper, then add the potatoes, fine beansand bay levaes.

Simmer for about 2 and a half hours on the stove top. Add the butter beans andcontinue cooking for a further 30 minutes.

Garnish the curry with the coriander and serve it with Basmati rice.




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