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Chicken Curry

Published Thursday, 29 September, 2011 by Ninja

I'm Indian so it has to be good!



  • Chicken (any kind; breast, drumstick, thighs, boneless, with bone - whatever tickles your fancy),
  • Curry powder (if you can go to an Asian store, try and buy roasted curry powder),
  • 1 medium sized onion,
  • 3 cloves of garlic (or a teaspoon and a half of garlic paste),
  • 1 2cm cube of ginger (or a teaspoon of ginger paste),
  • Half a teaspoon of tumeric,
  • 1 tablespoon of paprika,
  • Salt (desired amount),
  • 2 tablespoons of oil,
  • Water (amount varies, 1 cup to start with).
  • (Optional: Mustard seeds, cumin seeds (jeera), curry leaves).


(If you have mustard and cumin seeds, add them first into the pan with a little oil, then add the following when the seeds start frying). Fry the garlic, ginger and onions together with the oil until the onions are soft (or until the garlic looks like it is darkening quick). Add the chicken (make sure it's washed!!) and stir, mixing the ingredients well. Then add the tumeric, curry powder and paprika and mix well! Add a cup of water and close the pan with its lid and let it do it's "thang". Keep checking on it, stir it around - use your instinct. If it doesn't seem cooked, yet it's drying up, add some more water. The curry should be a little thick-ish. Add the salt at the end to your desired taste. And voila! Serve with rice, naan, bread - anything really!

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  • So simple, so good.