Chicken Curry

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This is a korma-like chicken curry.


2 to 3 chicken breasts, skins and bones removed
1 medium onion, chopped
450g tin of chopped tomatos
300g unsweetened natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1 tablespoon corriander
2 tablespoons vegetable oil
some powdered chilli – adjust quantity to taste


Chop the chicken breasts into smaller chunks – each breast should make
roughly 10 to 12 chunks.

Heat the oil in a frying pan. Fry the chicken until the surface of all chunks
is white (ie: sealed). Add the chopped onion and cumin and continue frying.
When the onion becomes transparent, add the tomatos and natural yoghurt. The
meal should now start to go an off-putting shade of pink. Do not worry – in fact,
stir the meal and grind in the tomatos to make sure that the red and white globs
of yoghurt and tomato blend together to form pink! Now add the garam masala, chilli, corriander and turmeric. That should fix the
colour! Continue to simmer, stirring occasionally, until the liquid is roughly
half evaporated.

Serve with naan bread and/or rice and maybe with some poppadums and chutney.