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.
Servings 1 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.