Hähnchen-Curry nach Hausart

This is the chicken curry made in Indian homes, not restaurants: no cream, lots of onions, and a ready-made chicken masala to keep it easy.

Original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 45 min
• gluten-free · dairy-free

Ingredients

• 800 g chicken on the bone or thighs, in pieces
• 3 tbsp oil
• 1 bay leaf
• 3 cloves
• 3 green cardamom
• 1 small cinnamon stick
• 3 onions, finely sliced
• 1½ tbsp ginger-garlic paste
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 2 tsp chicken masala
• 1½ tsp salt
• 300 ml hot water
• Fresh coriander

Method

1. Heat oil and fry the whole spices for 30 seconds. Add onions and fry slowly until deep brown, 12–15 minutes – this gives the curry its colour.
2. Add ginger-garlic paste, then the chicken, and fry on high heat for 5 minutes.
3. Add tomatoes, turmeric, chilli powder, chicken masala and salt. Cook until the tomatoes break down.
4. Add hot water, cover and simmer 20–25 minutes until the chicken is tender. Finish with coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.