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Simple Chicken Curry
One pot, one hour, no prior knowledge needed
🌱 Beginner🍛 Main Course🍗 With Meat🕑 45 min
The curry you start with: onion, tomato, spices, chicken. No cream, no cashew paste, no overnight marinade - just the basic movement that every North Indian curry is built from.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep15 min
Cook time30 min
Total45 min
Serves4 servings
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Heat the oil, fry the onions for 10 minutes until golden brown. Don't rush this.
- Fry in the ginger-garlic paste for 1 minute.
- Stir in the tomatoes and all the powdered spices except the garam masala. Cook down for 8 minutes, until the oil separates out.
- Add the chicken and turn it in the masala for 5 minutes, until white on the outside.
- Add 200 ml hot water and salt, cover, and simmer over low heat for 20 minutes.
- Uncover and let reduce for 5 minutes. Stir in the garam masala and coriander, and let rest for 5 minutes.
Tips
- Thigh meat, not breast. Breast goes dry in a curry before the sauce is ready.
- The 5 minutes of resting at the end are not a decorative step - the meat draws in sauce.
- Vegetarian: 400 g paneer instead of chicken, but add it only in the last 5 minutes.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
