Traditional Chicken Curry (Indian Takeaway Style)

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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.

Course Main Course, Dinner

Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway

Keyword indian curry, british indian restaurant curry, chicken curry

Prep Time 5

Cook Time 10

Total Time 15

Servings portion

Equipment

1 Frying Pan or Curry Pan

Ingredients

80 millilitres curry broth (used in the first stage)
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
80 millilitres curry broth (used in the second stage)
80 millilitres curry broth (used in the third stage - 240ml in total)
1 portion cooked chicken for curry dishes
1 small handful fresh coriander leaves, finely chopped

Instructions

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.
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.
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.