Chicken Curry Masala Recipe - Serves 4

Chicken Curry Masala Recipe

374 calories each serving (572 calories if eating with rice)


750g (1 lb 10 oz) skinless chicken thighs
1/4 teaspoon (1ml) ground turmeric
3 teaspoons (5ml) ginger and garlic paste, divided
2 tablespoons (30ml) vegetable oil, divided
1 large onion, peeled and finely chopped
1 tablespoon (15ml) ginger and garlic paste
2 tablespoons (30ml) desiccated coconut
1/4 cup (60ml) cold water
1 cup (250ml) tomato puree/paste
1 teaspoon (5ml) chilli powder
2 tablespoons (30ml) curry powder
1 teaspoon (5ml) salt


Put the chicken thighs into a large bowl, sprinkle with the ground turmeric, add the ginger and 1 teaspoon (5ml) of ginger and garlic paste, mix well, cover with kitchen film and pop into the fridge to marinate for an hour
Heat 1 tablespoon (15ml) of the vegetable oil in a heavy-bottomed saucepan over a medium heat
Add the onion and saute until the onion is soft and golden (7-12 minutes), turning often and remove the onion from the saucepan and set aside to cool when the onion is cooked
Add the coconut to the used saucepan and saute for 1 minute, turning a few times and then renove the coconut from the saucepan and set aside to cool
Put the cooked onion, cooked coconut and the cold water into a food processor and blend into a smooth paste (add a little more water if needed)
Heat the second tablespoon (15ml) of vegetable oil in a large heavy-bottomed saucepan over a medium heat
Add the remaining 2 teaspoons (10ml) of ginger and garlic paste and stir-fry for 2 minutes
Add the tomato paste/puree, mix well and stir-fry for 3 minutes
Add the onion paste that you made, mix well and cook for 5 minutes, stirring often
Add the chilli powder, curry powder and salt, mix well and stir-fry for 1 minute
Add the marinated chicken thighs, mix well and cook for 15 minutes, stirring every few minutes (add some hot water if the curry gets too dry)
Serve hot with rice or roti

Recipe submitted on 11 February 2019

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