Chicken Curry

How to Make Chicken Curry - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

Chicken curry is Indian comfort food at its best. The aromas and flavours are a delight to the senses. Traditionally chicken curry is time consuming and complicated to make, however, Jaswant’s Kitchen Tadka Masala allows you to make it in a few easy steps.

  • 450g skinless bone-in chicken thighs and/or drumsticks
  • 1 ½ tbsp Jaswant’s Kitchen Tadka Masala
  • 1 tbsp ginger (minced)
  • ½ cup plain yoghurt
  • 1 tbsp tomato paste
  • 1 tbsp oil (canola or vegetable)
  • ½ onion (diced)
  • (Optional) whole spices: 1 black cardamom, 1 tsp cumin seeds, 3 cloves, 5 peppercorns
  • ¼ tsp Jaswant’s Kitchen Garam Masala
Wash the chicken in cold running water, pat dry with paper towel. Rub Jaswant’s Kitchen Tadka Masala all over chicken pieces and set aside.

Heat a heavy pot on medium-high heat. Add oil and fry the whole spices, if using, for 2-3 minutes until fragrant and golden. Be careful not to let them burn. Add onion and fry for 2-3 minutes until translucent.

Add the chicken and cook until pieces are brown on all sides (not cooked all the way through). Add ginger, yoghurt, and tomato paste. Mix well and cover with a tight fitting lid. Cook for 5 minutes then stir again. There should now be some liquid in the pot. Cover again, reduce heat to medium low and cook for another 30 minutes, stirring occasionally, and add water if you find the curry is too thick. It’s a matter of preference. Check to make sure the chicken is cooked all the way through. Taste and add salt if desired.

Add Jaswant’s Kitchen Garam Masala and mix. Garnish with chopped cilantro and serve with naan, chapatti or rice.

Makes 2-3 servings
Prep Time: 10 min
Cook Time: 40 min

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