Easy curry chicken recipe

Prepare this easy curry chicken recipe when you don’t have much time to cook but want to enjoy a delicious curry with little preparation.

Makes 2 servings in about 1 hour, originally posted by The Skinny Cook on 15th of August 2001 (Chicken / Asian (Malaysia) / Main Dish / Stove / No marination).

Before you jump into the recipe, do know that you can split it up and fry the aromatic base of the gravy in advance. You can even make a lot, freeze in portions and use one portion every time you want to cook chicken curry.

When you want to make this dish as fast as possible without a frozen gravy portion: blend all the ingredients ("aromatics to fry") in step 1 before frying, so in step 3 you don’t have to blend anything anymore.

We add tomatoes in order to make a thick and healthy gravy. You can also add in more potatoes : the starch of the potatoes will thicken your sauce.

For creative cooks who want to make their own curry-mixture: experiment with the ingredients until you reach your own "perfect" curry-powder.

Ingredients for this easy curry chicken recipe

• 1/2 chicken, cut into (10) pieces
• 2 times 2 tablespoons oil
• 5 oz (150 gr) yogurt(1 little pot)
• 1 big potato, diced in 12 pieces
• 3 tomatoes, peeled and chopped
• 1 tsp salt
• 1 tsp sugar
• leafs from 2 sprigs of coriander
• Aromatics to fry:
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 inch (2,5cm) fresh root ginger, finely grated
• 3 cardamom pods
• 1 teaspoon cinnamon powder
• 1 clove
• 1/2 teaspoon fennel seeds
• Dry spices:
• 1 teaspoon paprika
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric

How to prepare your simple curry recipe

1. Heat 2 tablespoons of oil in a pan, add the onion, garlic, ginger, cardamom seeds, cinnamon, cloves and fennel seeds and fry until the onion is golden.
2. Add the paprika, ground coriander, cumin, chili powder and turmeric and continue to fry until the oil runs free from the spice mixture.
3. Drain off the oil, stir in the yogurt and : puree in a blender or food processor until smooth.
4. Fry the chicken pieces in the remaining oil for 5 minutes.
5. Add the blended spice mixture, the potato, tomatoes, salt and cook over low heat for about 20-30-45 minutes : until the meat and vegetables are done: 20 minutes should do fine when you cut the chicken in small pieces.
6. To serve : add extra salt to taste and sprinkle your chicken curry with the coriander leaves.