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Chicken Curry Recipe | Anjum Anand

Anjum Anand shares her mothers chicken curry recipe.

There are two key tips in this chicken curry recipe, one is to keep stirring the chicken & yoghurt marinade when you pour it into the hot pan until it begins to simmer, this will prevent the yoghurt from curdling.

The second is to prick the chillies and cook them whole, this will prevent them from bursting and allows for the flavour without excessive heat.

Chicken Curry Recipe | Anjum Anand

Serving: 4 | Prep: 5 min | Cooking: 25 min

For the Marinade
Ginger a thumb
Garlic 3 cloves
Plain Yoghurt 200 ml
For the chicken
Chicken 500 g cubed
Coriander Powder 2 teaspoons
Chilli Powder 1 teaspoon
Ground Cumin 1 teaspoon
Onion 1 chopped
Black Cardamon 1
Green Chillies 2 pricked
Fresh Coriander a handful chopped

For the Marinade
1 . Blend the garlic, ginger and yoghurt together

For the Chicken
1 . Cut into small pieces
2 . Pour over the yoghurt
3 . Add the spices, coriander, chilli and cumin
4 . Marinade overnight if you have time or for at least 30 minutes

1 . Saute the chopped onion with the black cardamom pod in oil until soft
2 . Prick and add the green chillies
3 . Add the chicken and the marinade
4 . Stir until it comes to the boil tp prevent the yoghurt from curdliing
5 . Reduce to a simmer and cook off for 5-7 minutes
6 . Add a little water, bring back to the boil, cover reduce and simmer until the chicken is cooked through
7 . Add some chopped coriander and serve with basmati rice
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Rating: 4.7/5 (3 votes cast)


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Murray (Staff) (have 359 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.