Chicken Curry Recipe

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serves:

4

Skill:

easy

Ingredients

  • Some leftover chicken (600g)
  • 1 onion chopped
  • 2 garlic cloves chopped
  • Inch or two of ginger peeled and chopped small
  • 1 fresh red chilli chopped
  • 1 tsp garam marsala
  • ½ tsp fenugreek
  • Some crushed black peppercorns
  • A handful fresh coriander
  • 300ml chicken stock
  • 2 tbsp plain yoghurt
  • Oil

Method

  • Fry the onions until soft

  • Add the garlic, chilli and ginger and fry until golden

  • Add garam marsala, crushed pepper corns and ground up fenugreek and fry for a minute or so

  • Add just-washed leaves of spinach, then put the lid on for a few minutes to wilt leaves

  • Add left-over chicken, tomatoes and chicken stock

  • Simmer for 20 minutes, or more if you want – reduce to consistency you fancy

  • Add coriander and stir in yoghurt

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