Basic Chicken Curry

Published on 21 May 2016

I love a nice curry every now and then but the recipes for many curries are quite involved and while I do enjoy the cooking process, I am sometimes lazy so it helps to have quick methods –such as this recipe, which expediates things using a blender.

Now, this recipe can have quite a bit of heat to it, depending on the peppers you choose to use. I tend to favour a quite-hot pepper, like the Ghost or Habanero variety, as I like things spicy.

Prep Time 2-5 minutes
Cook Time 30-45 minutes
Spiciness none to very, it’s up to you


Amount Ingredient Notes
1-2 lbs chicken whole legs/thighs or breast
1 tablespoon neutral oil such as peanut or olive
1 tablespoon butter
2 onions peeled and quartered
2 whole cloves garlic peeled
2-inch piece ginger peeled
1-2 whole very hot peppers, stem removed Such as Habanero, Ghost or Scotch Bonnet. (You can use a jalapeno if you prefer a milder curry).
2-3 tablespoons lemon juice about 1/2 a lemon
1/2 cup chopped tomato fresh or canned
1 tablespoon ground cumin
1 tablespoon ground coriandre
1 tablespoon turmeric
1 teaspoon garam masala
1 teaspoon salt
2 cups chicken stock
1 cup plain yoghurt or coconut milk by “plain” I don’t mean vanilla and be sure the milk is unsweetened


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