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Member recipe

Chicken Curry from Mumbai

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Serves 4

Reduced Fat Chicken Curry

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  • 1 kg Boneless Chicken
  • 4 medium sized Onions
  • 5 medium sized tomatoes
  • 3 level teaspoons garlic/ginger paste
  • 2 level tablespoons garam masala
  • 1 level teaspoon red chilli powder
  • 1 tablepoon of vegetable oil
  • 3/4 Bay leaves
  • 11/2 small glasses of water
  • Bunch of fresh corriander (chopped)


    1. Wash chicken and cut into chunks (about 1 inch cubed)
    2. Chop Onions & tomatoes into small pieces
    3. Add oil to pan until hot Fry onion on low heat for 5 mins or until translucent (not brown)
    4. Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
    5. Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
    6. In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
    7. Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
    8. Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture). Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water. Season to taste. Allow to simmer for 25 mins Add fresh corriander to serve

Comments, questions and tips

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6th Jan, 2012
This sounds good. I will make it and post an updated comment. Thank you for the recipe.
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