Paprika Chicken Curry
Member recipe

Paprika Chicken Curry

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Serves 6

Using chicken legs instead of breasts gives thicker flavour. Also good for budget as a daily meal.

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  • [For marinating]
  • 800g chicken legs (drumsticks and thighs), skinned
  • 4 garlic clove, crushed
  • 30g ginger, grind
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tbsp turmeric powder
  • 1 tbsp chill powder
  • 1 tbsp garam masala
  • Pinch of salt and pepper
  • ******************************
  • 40g butter
  • 2 tbs cumin seeds
  • 3 large onions, finely chopped
  • 3 tbsp curry powder
  • 400g tinned chopped tomatoes
  • 600-800cc chicken stock
  • 1 red paprika, cut in bite size
  • 1 green paprika, cut in bite size
  • 1 tsp salt, adjust to your taste
  • fresh coriander leaves to garnish (option)


    1. In a bowl, mix together all the spices for the marinade, season with salt and pepper, then spread the mixture over the chicken legs to cover whole. Marinate in the fridge for at least 3 hours or overnight if time allows.
    2. Heat the butter in a large, nonstick wok or frying pan, add the cumin seeds and stir for 1 minute. Add the onions and stir-fry over low heat for 30-40 minutes until nicely golden browned. Add the curry powder and stir for 3 minutes.
    3. Pour the chopped tomatoes and measured chicken stock. Bring to the boil, add the chicken marinades, and reduce the heat to low. Cover the pan and cook very gently for 1 hour to 1 hour 30 minutes.
    4. Add both red and green paprika for further 30 minutes until cooked. Add the salt, chill powder (if you like hotter), then remove from the heat.
    5. Let the curry steam for at least 30 minutes after being cooked. Next day will be more settle and flavoured.

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