This is a basic chicken curry recipe, much loved the world over and much ordered at restaurants worldwide.
This is a standard recipe and how it turns out will depend on the browning of your onions, on the authenticity of the spices you use and how you master the art of ‘Bhun’ – mixing and stirring until all liquids dry up and the oil separates.
Once the chicken or lamb is almost cooked, you can add baby spinach leaves, potatoes, cauliflower, peas – not all at once! That will then add variety to your curry.
Base masala can be frozen in batches to save time next time you have the ‘curry urge’!
Chicken/Lamb CurryPrint Recipe
- 2lb chicken with or without bone/2lb spring lamb cut into 2inch pieces
- 8oz grated onion
- half cup oil
- 1 tbs crushed ginger
- 1 tbs crushed garlic
- 1½ tsp salt
- 1 tsp red chillie powder
- half tsp turmeric
- 6oz fresh/tinned tomatoes crushed
- 1 tbs tomato puree (optional)
- 2 tbs fresh sliced green coriander
- 1 tsp garam masala
Wash chicken pieces in cold water and drain.
Put the oil in a large pan, add onion, fry on medium heat until golden brown. Add ginger and garlic and fry for a further 2 mins.
Add the salt, chillies and turmeric, mix together and add tomatoes. Keep on medium heat, stir from time to time until all liquids dry and the oil separates (bhun).
Add chicken pieces, cook together on medium heat for 10 mins, then cook on low heat until chicken is cooked through stir every 10mins until chicken is almost cooked but not falling off the bones (approx mins), do not stir too frequently as chicken will start breaking up.
Once all liquids dry up and oil separates, add fresh coriander and sprinkle with garam masala. This is Bhuna Chicken or Masala Chicken and can be served with naan or chappattis.
To make into a curry add 2 cups of boiling water, keep on a rolling boil for 5mins and switch off.
Serve with plain rice or plain pilao rice or with naan or French bread or thickly sliced bloomer.