Chicken curry


recipe for Chicken cuury


Chicken Korma
Nutrition Information
  • Serves: 4
  • Serving size: 250 grams
  • Calories: 430
  • Fat: 12 grams
  • Saturated fat: 5 grams
  • Unsaturated fat: 3 grams
  • Carbohydrates: 55 grams
  • Sugar: 18 grams
  • Sodium: 1420 mg
  • Fiber: 12 grams
  • Protein: 31 grams
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This recipe r is for a curry that is referred to as a “ serva” . A serva curry is, in essence, is a gravy curry. It has lots of sauce. To thicken it, add eggplant. It is the type of recipe you will come to regard as being part of your cooking repertoire. A bog-standard curry for everyday meals. It is great comfort food that the whole family will love. Serve it with sambals, rotis, or rice.
  • Chicken- 450 gram (cut into bite-size pieces)
  • Onions – two medium (peeled and finely sliced)
  • Ginger – one teaspoon
  • Garlic – one teaspoon
  • Green chillies – three (chopped)
  • Ghee - ¼ cup (vegetable oil can also be used)
  • Turmeric – one teaspoon
  • Cumin powder – one teaspoon
  • Chilli powder – one teaspoon
  • Cardamom pods – two
  • Salt – one teaspoon
  • Cinnamon - one 2-inch piece
  • Cloves – 3
  • Black peppercorns – five
  • Tomatoes – two large (chopped)
  • Potatoes – two large (peeled and quartered).
  • Eggplant – one (optional) – peeled and diced
  • Shallot – one ( peeled and finely chopped).
  • Garum masala – ½ teaspoon
  • Coriander leaves – tow tablespoons chopped
  1. Fry one onion in the ghee (or vegetable oil if using) until it is a golden colour
  2. Add the garlic and ginger. Sautee for a minute
  3. Add the remaining spices (except for the gram masala). Cook gently ( stirring all the time) for two to three minutes
  4. Add the meat and ¼ of a cup of water. The water will allow the spices to coat the meat evenly
  5. Add the eggplant ( if using )
  6. Allow the meat to cook in the spices for a couple of minutes. Add the salt
  7. Now add the tomatoes. Allow the tomatoes to cook until broken down into a gravy.
  8. Add the potatoes. Allow to cook for a couple of minutes.
  9. Now add two cups of water. Cover and allow to cook until the meat and potatoes are done.
  10. Just before serving, add half a teaspoon of garum masala, two tablespoons of chopped coriander, and the chopped shallot.
  11. Stir well.
  12. Your chicken curry is now ready for serving . Servehot with rice or rotis
This curry can also be made by usingcurry base sauce. Simply fry half an onion in ghee or oil. Add the chicken and allow to brown slightly. Finaly add a cup of curry base sauce and one cup of water. Cook until the chicken is tender. Serve

This recipe yields 5 portions

Keywords: Chicken curry