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House Chicken Curry By Judy Olah

(Judy’s) House Chicken Curry

Serves 2 - 3


6 chicken drumsticks or thighs

2 tablespoons ghee or oil

2 teaspoons fennel seeds

1 teaspoon cumin seeds

Cinnamon stick

3 green cardamoms

1 black cardamom

1 onion chopped

1 – 2 green chillies finely chopped

2 heaped teaspoons ginger garlic paste

2 medium tomatoes chopped

3 teaspoons tomato puree

Salt to taste

Half teaspoon Kashmiri chilli powder

2 teaspoons paprika powder

2 teaspoons coriander powder

Half teaspoon turmeric powder

1 tablespoon fresh coriander leaves, chopped


1 Heat the ghee/oil in a large deep frying pan, and fry the chicken pieces for a few minutes, turning a couple of times, until they have turned a golden colour. Remove the chicken from the pan and set aside.

2 Add the whole spices to the pan – fennel seeds, cumin seeds, cinnamon stick and cardamoms. Heat until they start to splutter.

3 Add the chopped onions and cook until soft and translucent

4 Add the garlic ginger paste and chopped chillies and cook for a minute or 2

5 Add the rest of the ingredients (chopped tomato, tomato puree, salt, coriander and turmeric powder. Mix well and cook on a low heat until the tomatoes have softened and the oil separates.

6 Add the chicken to the pan and add a cup of water. Bring to boil then lower to a simmer, cover with a lid and leave to cook for 30 mins, stirring every so often and turning the chicken. You may need to add more water, or if you want to make it a thicker sauce, mix a little cornflour with water and add to the curry. If you do this make sure the curry is bubbling hot when you add the cornflour otherwise the mixture will go lumpy.

7 Sprinkle the coriander leaves over the curry before serving.


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