Traditional Chicken Curry (Indian Takeaway Style)

Recreate an Indian restaurant classic with this takeaway style traditional chicken curry recipe! Mild and full of flavour, it’s a perfect introduction to cooking Indian Restaurant style curry at home.

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For those who prefer their curry on the milder side, this classic Indian takeaway style traditional chicken curry ticks all the boxes. This recipe uses Indian restaurant style curry broth, as well as a combination of garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander. The resulting curry sauce is full of flavour but not too hot. If you’ve ever ordered a tandoori or ‘mixed grill’ dish from your local Indian takeaway, this is the kind of sauce you might typically get bundled with it as standard.

Ingredients For Traditional Chicken Curry

This easy traditional chicken curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander leaves to make a deliciously mild curry sauce. With deliciously tender chicken for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Cooked Chicken
• Fresh Coriander Leaves

How To Make Traditional Chicken Curry

Making this traditional chicken curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with cooked chicken, and the sauce is simmered until rich and delicious.

Step 1: Begin Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Curry

Add the remaining 80 millilitres curry broth and 1 portion cooked chicken for curry dishes . Mix well and simmer for 2-3 minutes, stirring occasionally.

Step 3: Serve Curry

Transfer the traditional chicken curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Chicken Traditional Chicken Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the traditional curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style traditional chicken curry recipe. If you do, let me know in the comments how it went!

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Traditional Chicken Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make traditional chicken curry instead?
You can definitely use cooked chicken tikka pieces in this recipe to make a takeaway style traditional chicken tikka curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with traditional chicken curry?
This mild curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style traditional chicken curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make haggis pakora, mint sauce, patia curry, mushroom rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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