Chicken Curry


  • 1 lb Chicken
  • 1 Chopped onion
  • 2 Tbsp Tomato  paste
  • 1 Red Chili
  • 2 Cloves
  • 2 Cardamom  pods (only use the seeds inside)
  • 1/2″ Cinnamon  stick
  • 1 Bay leaf
  • 1 tsp Corriander powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Turmeric  powder
  • 1 tsp Garam Masala
  • 1-1/4 tsp Chili powder
  • 1/2″ piece Ginger  made into a paste
  • 6 cloves Garlic  (made into paste)
  • Fresh coriander
  • Salt  to Taste


Heat oil.
Add red chili, cloves, cardamom , cinnamon  stick, and bayleaf , and cook until the bay leaf turns golden brown.
Add the onion  and fry for two minutes.
Add the ginger  garlic paste and fry for 4-6 minute.
Add the chicken  and fry for 5 minutes.
Sprinkle in chili, coriander powder, cumin powder and turmeric .
Cover chicken  + salt  (add water if needed) and cook for around 15 minutes until 3/4 cooked.
Add tomato  paste and cook on low heat.
Just before removing, add Garam Masala and coriander leaves .
Serve warm with rice.

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