Home-style chicken curry
A Sunday-lunch curry with a deep red gravy, slow-cooked until the chicken falls off the bone.
- 4Serves
- 50 minutesCooking time
- 11Ingredients
This is the curry that fills the house on a slow afternoon. The secret is patience: let the onions turn deep gold and let the spices cook in the oil before the chicken goes in.
Raviraj Lal Mirch gives it its colour and a steady, even heat, while haldi and dhaniya round out the gravy.
Watch it come together
Recipe video coming soonIngredients
- 750 g chicken, curry cut
- 3 tbsp mustard oil
- 2 onions, finely sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 2 tsp Raviraj Lal Mirch
- ½ tsp Raviraj Haldi
- 2 tsp Raviraj Dhaniya
- ½ cup curd, whisked
- Salt to taste
- Fresh coriander, to finish
Method
- Heat the mustard oil until it just smokes, then lower the heat.
- Fry the onions slowly until deep golden, about 12 minutes.
- Add the ginger-garlic paste and cook for a minute.
- Add the tomatoes and cook until soft and jammy.
- Stir in the lal mirch, haldi and dhaniya with a splash of water and cook until the oil separates.
- Add the chicken and sear for 5 minutes, turning to coat.
- Lower the heat, stir in the curd and salt, then add a cup of water.
- Cover and simmer for 25 to 30 minutes, until the chicken is tender.
- Finish with fresh coriander and serve with rice or rotis.
From the kitchen
