Chicken Curry

9. Mar, 2016

There must be hundreds of versions of Chicken Curry out there. This is mine.


1 large chicken cut into pieces and skin removed, or pre cut chicken pieces. 4 teaspoons fennel (somph) seeds, 1/2 teaspoon fenugreek (methi) seeds, 2 star anise, 2 cloves, 2 cardamom pods, 1 bayleaf, curry leaves, 3-4 teaspoons chilli powder, 1 teaspoon turmeric powder, salt, 1 tablespoon ginger and garlic paste, 1 large onion chopped, 4 potatoes peeled and cut into pieces, fresh coriander.

I find that it is best to serve a curry from the pot it was cooked in. So cook the curry in a pot that can double as a serving dish. Place some oil in the pot on medium heat. Roughly grind the fennel and fenugreek seeds and add to the pot. Add the onions, bayleaf, star anise, cloves, curry leaves and cardamom. Cook until the onions turn light brown. Then add the chilli powder and turmeric powder. Cook for 30 seconds and add a little water to make a paste. Now add the chicken pieces and stir through the spices. Add salt to taste and the ginger and garlic paste and stir through. Cook for 30 minutes and then add the potatoes. You could leave out the potatoes and add peas or beans instead. But I love potatoes! Cook for a further 15 to 20 minutes or until the potatoes are soft. Turn off the heat and leave the curry to stand for at least 20 minutes before garnishing with fresh coriander and serving. Serve with cooked Basmati Rice or Roti or Bread.