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Chicken curry


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions until golden brown.
  • Then add the ginger and garlic. Stir well and briefly sauté.
  • Add the ground coriander, cumin, paprika, garam masala and turmeric. Stir and briefly cook to toast the spices.
  • Then add the tomatoes with the yoghurt. Stir and briefly cook.
  • Add the chilli powder and cardamom pods. Stir and then add the chicken and salt. Toss until well coated and cook to seal.
  • When ready, turn the heat down and add water to about halfway up the chicken. Stir, cover and simmer for about 10-15 mins until the chicken is cooked.
  • Then stir in the fenugreek and chopped coriander.
  • Serve with warm naan or roti and your favourite Indian accompaniments on the side.
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • vegetable oil
  • 2 onions, chopped
  • 1 heaped tspn grated fresh ginger
  • 1 heaped tspn grated fresh garlic
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn sweet paprika
  • ¼ tspn garam masala
  • ½ tspn ground turmeric
  • 2 heaped tbsp chopped, canned tomatoes (or tomato puree)
  • 2 heaped tbsp plain yoghurt
  • ½ tspn chilli powder
  • 6 green cardamom pods
  • ½ chicken on the bone, cut into small pieces
  • a good pinch of sea salt
  • 1-2 cups water
  • 1/4 tspn dried fenugreek leaves
  • 1 heaped tspn chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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