Thursday 10 April 2014

Fried Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Two days ago my mother made her awesome Fried Chicken Curry.

 And no, it's not as the title suggests - pieces of fried crispy chicken in a curry sauce although how good would that be?
 It's a dry curry with a tonne of flavour, and can be eaten with roti, naan or even just a salad. A simple chicken curry is made and then simmered before a mixture of aromatics is added, and the curry is dried out on a high heat. 
It's a quick recipe to make but extremely tasty!
Other chicken curry recipes on this blog include Lahori Chicken CurryAchari Chicken CurryChicken and Spinach CurryMy Auntie's Chicken CurryChicken and Jalapeno Pepper Curry along with many others more!

A Simple List of Ingredients:

1. Vegetable Oil
2. Onion
3. Red Chilli Powder
4. Ground Cumin
5. Ground Turmeric
6. Ground Coriander
7. Water
8. Whole Chicken Pieces or Boneless Pieces
9. Tinned Chopped Tomatoes
10. Salt
11. Garlic 
12. Green Chillies
13. Coriander Seeds

Bismillah, let's cook!

Take a karahi or any large pan, and set it on a medium heat. Add in Vegetable Oil and allow it heat up. 

Throw in the sliced Onion.

Give it a good stir and get the onion coated in the hot oil. Leave it to soften for about 7 minutes, stirring occasionally. 

In to a bowl, put in the spices.

Ground Coriander, Ground Cumin, Ground Turmeric and Red Chilli Powder

Pour in some Water.

Stir well to make a liquid paste.

By now the onion should have softened - I hope you were keeping one eye on them.

Pour in the spice mixture.

Stir fry and dry out for 5 minutes.

Next, add in the Whole Chicken Pieces.

Along with Boneless Chicken Pieces. Mum used both whole and boneless chicken but you can use either one or both - it's up to you!

Stir fry the chicken pieces until golden brown and sealed. The heat should still be about medium.

Then, pour in Tinned Chopped Tomatoes and Water.

Sprinkle in Salt.

Mix well and bring to the boil.

Cover and simmer on the lowest heat for 15 minutes. Be sure to give it a stir half way.

While the chicken simmers away, place Garlic Cloves and Green Chillies into a blender.

Add in Coriander Seeds.

Blend until everything is crushed. Mum says if you want a smooth paste, then leave out the coriander seeds - it won't affect the flavour and will be just as good.

After 15 minutes, uncover the chicken.

Add in your aromatic paste.

Mix well and bring the curry to a bubble.

Stir fry the curry on a medium heat, adding a little drizzle of Vegetable Oil, until the sauce has dried out. The tomatoes and onions should have all melted away leaving behind a beautifully rich sauce. 

Mum always serves this with roti but it would be good with rice, naan or even chips!

Full Written Recipe:

Fried Chicken Curry


4 tablespoons Vegetable Oil

1 large Onion, peeled and finely chopped

1 teaspoon Red Chilli Powder

1 teaspoon Ground Cumin

½ teaspoon Ground Turmeric

2 teaspoons Ground Coriander

½ cup Water

1 large Whole Chicken, cut in to pieces OR 2 pounds Boneless Chicken Pieces

½ tin Chopped Tomatoes and ½ tin Water

1 teaspoon Salt

5 Garlic Cloves, peeled

4 Green Chillies

2 teaspoons Coriander Seeds

A little more Vegetable Oil


Heat the vegetable oil in a karahi or large pan. Add the chopped onion and soften for 7 minutes.

Mix the red chilli powder, ground cumin, ground turmeric and ground coriander with the ½ cup water. Add this to the pan. Stir fry and dry out for 5 minutes.

Add the chicken pieces, and stir fry until golden brown and sealed.

Pour in the chopped tomatoes, water and the salt. Mix well and bring to the boil.

Cover and simmer on low heat for 15 minutes. Stir once in between.

Blend the garlic cloves, green chillies and coriander seeds. If you prefer the paste to be smoother, leave out the coriander seeds – it’ll be just as good.

Add this to the chicken, and stir fry on a medium heat adding a little drizzle of oil.
Once the curry has reached your desired consistency, then it’s ready. The tomatoes and onions should have disappeared and melted away to create a rich sauce.

Serve the curry with roti, rice, naan or even chips!

This Time Last Year:

Other Yummy Recipes:

Keep me in your duas, please,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.