Chicken Curry Recipe

Best Pakistani recipe for chicken curry. Try this healthy recipe at home and serve with Pakistani bread / Naan. 

Nutrition Information:

Fat 17.7g

Saturates 3g

Carbs 10.7g

Fibre 2.1g

Protein 46.8g

Salt 0.8g

Kcal 382

Ingredients:

1 large onion

6 garlic cloves, roughly chopped

60g ginger, fine chopped or use ginger paste off the shelf

1/2 Cup vegetable oil

3 Tablespoons cumin seeds

2 Tablespoons fennel seeds

Small cinnamon stick

1 Tablespoon Groun red chilli

1 Tablespoon Garam masala

2 Tablespoons turmeric

500 g fine ground fresh tomatoes

1000g  Skinless Chicken

2 tbsp chopped coriander

Method:

1. Fine slice 1 large onion, transfer to a food processor and add 3 tablespoon of water - process to make a paste. Tip into a small bowl and leave on one side.
2. Put 6 roughly chopped garlic cloves and 60g roughly chopped ginger into the processor and add some water to process until smooth and spoon into another small bowl.
3. Heat 1/4 cup oil in a steel pot
4. Add cumin seeds, fennel seeds,cinnamon stick and red chilli to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
5. Add half cup water 
6. Add the onion paste. Fry till the water is dried and overall look is golden
7. Add the garlic and ginger paste, cook for a few min – stirring all the time
8. Add garam masala, turmeric, continue to cook for a min, add tomato paste 500g to the mix
9. Continue cooking on a medium heat for about 12 mins stir every now and then till its properly blended
10. Time to add chicken to the pan once the its a thick paste or gravy
11. Cook for 7 mins to coat the chicken in the masala
12. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you may need to add in some extra water if the curry needs it the way you like the consistency

Our beautiful curry is ready to eat with Pakistani Roti, Pita bread or Rice