Sadia Hussain

Easy Chicken Curry Recipe

This curry is the ultimate Pakistani comfort food. I love this savory, spicy chicken with piping hot basmati rice.

There are many elaborate chicken curries in Pakistani cuisine. This one, however, has limited spices and ingredients and is one of those quick and easy recipes.


It is a mouth watering amalgamation of fried onions, yogurt and a few simple spices. Make sure you start off with thinly sliced onions and fry them to a crispy, golden brown. You want to be vigilant during this process or you will end up with dark onions which will make for a bitter curry. I have stated measurements for my spices but Pakistani cooking is not an exact science. I would say, start out with my measurements or less. Taste and add as you go along. You do want a certain amount of oil or ghee for Pakistani curries to add to the color and richness but do feel free to adjust the amount in this recipe.


I make this regularly for my family because it's a no fuss, wholesome meal that everyone enjoys. You can have it with rice or chapati, kachumbar salad and some mango pickle on the side.

Easy Chicken Curry Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

1 Hour

INGREDIENTS

  • Cooking oil or ghee

  • 1 large onion, thinly sliced

  • 3 tablespoons full fat plain yogurt

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 teaspoon salt or to taste

  • 1 teaspoon red chili powder or to taste

  • 1kg/2lbs chicken, skinned cut into 8 pieces

  • 1 cinnamon stick (optional)

  • 1 1/2 to 2 cups water depending on how much gravy you want

  • 1 teaspoon coriander powder (optional)

  • 2 green chilies

  • A handful of fresh coriander, chopped

METHOD

  1. In a small frypan, heat oil and fry onions on medium heat until golden. Drain and cool.

  2. In a blender grind onions, yogurt, garlic paste, ginger paste, salt and red chili powder to a smooth paste.

  3. In a large pot, heat oil and fry the blended paste on high heat stirring constantly for 5 minutes.

  4. Add chicken pieces and cinnamon stick (optional) and fry on high heat for about 10 minutes.

  5. Add water and cook, covered on low heat. Cook until oil rises to the top and chicken is tender, about 30 minutes.

  6. Add coriander powder (optional), green chilies and fresh chopped coriander.

Tips and Bits

Take whole coriander seeds, roast, cool and grind. Store in airtight container.


Roasting and grinding spices and storing in airtight containers saves time while cooking and gives the best flavor.


Washing chicken with salt and cold water takes away the slimy feel and any odor.


Slice and fry a large amount of onions at one time. Drain, cool and freeze in freezer bag.

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