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Chicken Curry from Mumbai

By vivienwiley (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Reduced Fat Chicken Curry


  • 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)


  • STEP 1
    Wash chicken and cut into chunks (about 1 inch cubed)
  • STEP 2
    Chop Onions & tomatoes into small pieces
  • STEP 3
    Add oil to pan until hot
  • STEP 4
    Fry onion on low heat for 5 mins or until translucent (not brown)
  • STEP 5
    Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
  • STEP 6
    Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
  • STEP 7
    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
  • STEP 8
    Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
  • STEP 9
    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).
  • STEP 10
    Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
  • STEP 11
    Season to taste.
  • STEP 12
    Allow to simmer for 25 mins
  • STEP 13
    Add fresh corriander to serve

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