Chicken Curry


~Recipe Credit: Mummy Bobat~

An traditional Indian chicken curry / salan / lawan / tarkari our way!Mild on spices with a more tomato flavour & thinner consistency. Perfect for having it churelu- Which is also good for digestion! (Where you break the chappati up and mix in the curry)


  • 1 chicken (cut according to preference)
  • 2 cups water
  • 1/2 tsp turmeric powder ( 1/4 measuring tsp)
  • 1/2 tsp salt (1/4 measuring tsp)
  • 1 small piece cinnamon
  • 2 cloves


  • 1 medium onion (finely sliced)
  • 6 tbsps oil
  • 1 1/ tsps ginger garlic paste
  • 1 tsp cumin powder (3/4 measuring tsp)
  • 1 tsp coriander powder (3/4 measuring tsp)
  • Red chilli powder to taste
  • salt to taste
  • 1/4 tsp turmeric powder (half of 1/4 measuring tsp)
  • 200 ml grounded tin tomato
  • Fresh coriander (chopped)


  1. Recite Bismillah.
  2. Cook chicken in the listed ingredients on low heat till its half cooked. (About 20 mins)
  3. Meanwhile fry onions in oil till pinkish in colour.
  4. Add spices & cook for few mins on low heat.
  5. Add the tomato & cook on low heat till oil releases.
  6. Once the oil starts to release cook on high heat for 1-2 mins.
  7. Add the chicken (without the water) & cook on low heat till it begins to sizzle.
  8. Then add the water (Strain through a sieve) from the chicken & cook on low heat till the chicken is fully cooked.
  9. Garnish with fresh coriander & serve with hot hot chapatis!

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