Wednesday 23 January 2013

My Auntie's Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This is a really tasty chicken curry and best served with rice or naan bread. It is the recipe of one of my aunts' so I hope I did it justice, although it will never be the same as the original. It is the mothers touch which always makes the difference! No matter how hard we try to re-create it, it will never taste the same! Trust me, I've tried!

A Simple List of Ingredients:

1. Butter

2. Onions
3. Garlic
4. Ginger
5. Green Chillies
6. Water
7. Cumin Seeds
8. Red Chilli Powder
9. Coriander Powder
10. Salt
11. Tomatoes
12. Whole Cloves
13. Boneless Chicken
14. Plum Tomatoes Tin
15. Bell Pepper
16. Ground Cinnamon
17. Ground Cardamom
18. Fresh Green Coriander
19. Sunflower Oil

Bismillah, let's start!

Heat 4 tablespoons of butter and 1 tablespoon of sunflower oil in a large pan. Add 2 onions, chopped.


Fry the onions until golden brown.

Next, take 1 whole peeled garlic bulb, 2 inches peeled ginger and 3 green chillies.

Place the ginger, garlic and green chillies into a blender with 1/2 cup of water.

Blend until a puree is formed.

Next, take:
2 teaspoons cumin seeds
2 teaspoons red chilli powder
2 teaspoons coriander powder
1 teaspoon salt, or to taste

Chop 2 tomatoes.

Add the puree, spices and tomatoes.

Stir everything together, and turn up the heat to dry it out.

Once it's started to dry out ...

...take 4 whole cloves.

Add the cloves to the sauce.

Next, add 2 pounds of boneless chicken (you can use whole chicken pieces, if you want).

Stir to combine.

Turn up the heat, and stir fry to dry it out.

Next, take 1 tin plum tomatoes, and blend with a little water until smooth.

Add the blended tomatoes to the chicken.

Stir-fry the curry for a few minutes on high heat.

Simmer, and cover the chicken, for 30 minutes or until the chicken is cooked.

Next, chop a large bell pepper into small pieces.

Stir the bell pepper into the curry.

Take a pinch of ground cinnamon and a pinch of cardamom powder (I didn't have any so I used cardamom seeds).

Slice 2 green chillies.

Add the cinnamon, cardamom and green chillies to the curry, and stir through.

Finally, add a handful of chopped fresh green coriander, and stir through.

The curry is ready! Enjoy with rice or naan bread.


My Auntie’s Chicken Curry


·     4 tablespoons Butter
·     1 tablespoon Sunflower Oil
·     2 Onions, peeled and sliced
·     1 Whole Garlic Bulb, peeled
·     2 inches Ginger, peeled
·     3 Green Chillies
·     Water
·     2 teaspoons Cumin Seeds
·     2 teaspoons Red Chilli Powder
·     2 teaspoons Ground Coriander
·     1 teaspoon Salt
·     2 Tomatoes, chopped
·     4 Cloves
·     2 pounds Boneless Chicken Pieces
·     1 Plum Tomatoes Tin
·     1 Bell Pepper, sliced
·     Pinch of Ground Cinnamon
·     Pinch of Cardamom Powder
·     2 Green Chillies, sliced
·     Handful of Fresh Coriander, chopped


1.  Heat the butter and oil in a large saucepan. Add the sliced onions, and fry until golden brown.

2.  Next, place the garlic, ginger and 3 green chillies into a blender with ½ cup of water. Blend until smooth.

3.  Add this liquid, the tomatoes, cumin seeds, red chilli powder, salt and ground coriander. Stir well and turn up the heat to dry it out.

4.  Once it starts to dry out, add the cloves. Then, add the chicken pieces and stir fry to dry it out.

5.  Blend the plum tomatoes with a little water, and add to the pan. Stir fry on a high heat. Cover and simmer for 30 minutes until the chicken is cooked.

6.  Then, add the bell pepper, cinnamon, cardamom powder and sliced green chillies. Cook until the bell pepper is cooked.

7.  Add the fresh coriander and stir through. Serve immediately! 

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