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Flaming Chicken Curry

Published Saturday, 10 May, 2014 by Rottan

For spicy lovers!



  • * chicken meat diced to bite size and punctured with fork to soften
  • * basil, cumin seeds, cloves and mint leaves for flavour
  • * turmeric powder
  • * chili powder + fresh green chilies if you want more heat
  • * flavourless, sugarless curd
  • * onions and tomatoes sliced thinly
  • * garlic and ginger grated or pureed (paste will also do)
  • * optional potato / boiled egg
  • recipe also good for beef


* mix couple spoonfuls curd and sprinkle some salt to the diced meat, let sit for 15-30 minutes or left overnight

* heat up olive oil in a wok, toss in cumin seeds, cloves and basil leaves and let fry a little bit

* pour half cup of water, toss in onions, tomatoes and ginger garlic puree, mix in one tablespoon of each turmeric and chili powder, let simmer for 1 minute

* put in the curd chicken (optional potato and boiled egg too) add 3 more tablespoons of curd

* add more water to cover the meat, season with salt and pepper, toss in mint leaves and green chili at this point

* let simmer on low heat until gravy thickens to 1/4 initial volume

* serve with naan, pratha, or rice

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