Topic: Home-Style Chicken Curry

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Adapted from an Atul Kochhar recipe found in Simple Indian. Cooked it last night and it will definitely require a return visit.

3 large boneless chicken breasts

Whole Spices
6 green cardamon pods
1 inch piece of cinnamon or cassia
1 teaspoon black peppercorns
1 star anise
2 teaspoon cumin seeds
4 cloves

100ml sunflower oil
1 bay leaf
3 medium onions bigger then a golfball but smaller than a tennis ball
1 tablespoon ginger garlic paste
1.5 teaspoons red chilli powder
1.5 teaspoons ground coriander
1.5 teaspoons ground turmeric
2 medium vine tomatoes
1 tablespoon tomato paste
1 teaspoon salt, or to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves
1 tablespoon finely chopped raw ginger

Cut chicken into largish cubes

Grind whole spices to a fine powder

Heat oil and when hot add the ground spices and the bay leaf. Saute for a minute or two until the mixture starts to crackle.

Add onions and cook until soft and golden. I add about 50ml of water during this process twice to help soften the onions.

Add ginger and garlic paste and cook gently for a couple of minutes. keep stirring to stop the mixture sticking and burning.

Stir in the red chilli powder, coriander and turmeric and cook briefly, stirring constantly.


Add chopped tomatoes, salt and tomato paste. Cook over a low heat and stir occasionally. As tomatoes soften and break down add the chicken along with a little water to thin the sauce.

Cook covered for 15 minutes then add the garam masala and check the consistency of the sauce along with the seasoning.

Cover and cook over the low heat for another 5 minutes, sprinkle with chopped coriander and  finely chopped root ginger.

Serve and enjoy.