Traditional Chicken Curry

This is amazing if you want a quick and easy chicken curry that will satisfy your family and friends.  It is one of my most requested dishes on my Healthy Indian Cooking Classes with AirBnb experiences.  I try to use organic chicken where possible not just for the fact that it won’t have any hormones or nasties in it but also when it cooks it doesn’t give out water which will make your sauce too runny.  We want a nice thick, tomato sauce and I find organic chicken gives the best result.  Good quality free range should also be fine if you want a cheaper alternative.

For the cooking oil I like to use grass fed ghee.  You can find this in most supermarkets now but you can also use coconut oil.  I personally don’t want any coconut flavour in my chicken curry (I prefer to use it in my South Indian Fish Curry recipe also on the blog) but it really is a personal choice.  It won’t make a difference to how you make the curry.  Ghee also has so many benefits compared to other cooking oils.  It strengthens your bones, promotes healthy weight loss, has a high smoke point and it is loaded with fat soluble vitamins.  if you want more information on all the health benefits check out Dr Axe’s post on Ghee vs. Butter

I also learnt a great tip from my Mother when cooking with meat.  In any sauce based meat curry dish, always add the spices onto the raw meat/chicken and let the meat/chicken seal with the spices.  This will ensure the meat/chicken retains the flavours of the spices which will add more depth to the overall dish.

If you want an additional hit of veggies I like to add spinach in as well.  You don’t really notice it to be honest and it just boosts the nutritional value of the dish.  I add this at the very end so as not to overcook it but you can also add kale or any other green leafy vegetable.  If you are using kale, add it about 5 mins before the end of the cooking time to give it time to soften but not overcook.  And my last tip is to add the lime juice once you have turned off the heat.  That way you preserve all the alkaline properties of the lime juice.  Cooking the lime juice alters its composition so you will notice in all my recipes I add it in once I have turned off the heat for maximum nutrition!

I like to serve this with rice (white or brown whatever you prefer), Cucumber Raita and my very traditional Tomato and Onion Salad.

This recipe is dairy and gluten free.

Ingredients (serves 4)

1 tbsp. Grass Fed Ghee (or Coconut Oil)

4 Chicken breasts, diced

1 tsp Cumin seeds

1 Red Onion chopped finely

1 to 2 Green Chillies (depending on taste), finely chopped

1 tbsp. Turmeric powder

3 tbsp. Cumin/Coriander powder

1 tsp Garam Masala

300 ml Passata

100ml Chicken Stock

1 tbsp. Tomato Puree

Handful fresh coriander

Juice of half a lime

  1. Heat the oil over a medium heat and add the cumin seeds to the cold oil
  2. Once the seeds start to change colour and sizzle, add the onion and chilli and fry until the onion is soft
  3. Add the chicken and stir
  4. Add the spices – Turmeric, 2 tbsp of Cumin/Coriander powder, Garam Masala
  5. Cook the spices through for a few minutes and until the chicken is sealed on the outside
  6. Add the Passata, Chicken stock and tomato puree
  7. Stir well and bring to a simmer
  8. At this point add the 1 remaining tablespoon of Cumin/Coriander powder
  9. Season with salt and pepper and cook for another 20 minutes
  10. Once the sauce is has thickened turn off the heat and add the lime juice and fresh coriander

Serve with plain rice or for different options take a look at my post The Mystery of Rice.


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