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Khalid’s chicken curry

publication date: Oct 17, 2008
author/source: Khalid Ahmed
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Although much of the Diwali celebrations centre round sweets and vegetarian dishes we have a fantastic family recipe to share from Khalid Ahmed, the pharmacist at the new ASDA Longsight pharmacy in Manchester (pictured right, doing a different kind of mixing!)

Serves 4-6
1 chicken, skinned and jointed or 1 kg skinned chicken pieces
3 medium onions
6 cloves of garlic
3 tbsp cooking oil
About 1 tsp salt
1 1/2 tsp cumin seeds
2 tbsp ground paprika (mild or medium)
1 – 1 1/2 tsp chilli powder
1/2 - 3/4 tsp ground turmeric or mild curry powder
1/2 a 400g tin chopped tomatoes
2-3 glasses water
1 cinnamon stick or 2 tsp ground cinnamon
4 green chillies, de-seeded and chopped
A handful of fresh coriander, washed and chopped
1 tsp ground cumin

Dice or slice the onions. Grate the cloves of garlic and add both to warm cooking oil. Add about 1 tsp of salt (according to taste) and the cumin seeds.

Once the onion has browned slightly, add the paprika powder, chilli powder (again, according to taste), turmeric powder or curry powder and the chopped tomatoes. Add 2-3 glasses of water and allow to simmer.

When the water has evaporated, add your chicken, cinnamon stick and chopped green chillies and cook on a moderate heat for about 30 minutes (as the chicken will release water and cook quickly, a gentle heat will ensure it doesn’t fall apart).

When the rest of the water has evaporated, turn the heat up and keep stirring the chicken gently but often to avoid it catching or burning – a wooden spoon or spatula is ideal for this.

Once the mixture has become a rich, red colour and no water remains other than the curry sauce and chicken, add the chopped coriander and cumin powder. Stir thoroughly and take off the heat. Serve with naan or chapatti bread.

To win a £50 ASDA voucher check out the new Diwali competition here.


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