Chicken Curry

This curry goes very well with rice.Since there is no need for marinating, you can make this curry very quickly.

Chicken Curry at


1 lb Chicken 
1 Chopped onion 
2 Tbsp Tomato paste 
1 Red Chili 
2 Cloves 
2 Cardamom pods (only use the seeds inside) 
1/2″ Cinnamon stick 
1 Bay leaf 
1 tsp Corriander powder 

1/2 tsp Cumin powder 
1/4 tsp Turmeric powder 
1 tsp Garam Masala 
1-1/4 tsp Chili powder 
1/2″ piece Ginger made into a paste 
6 cloves Garlic (made into paste) 
Fresh coriander 
Salt to Taste


Heat oil. 
Add red chili, cloves, cardamom, cinnamon stick, and bayleaf, and cook until the bay leaf turns golden brown. 
Add the onion and fry for two minutes. 
Add the ginger garlic paste and fry for 4-6 minute. 
Add the chicken and fry for 5 minutes. 
Sprinkle in chili, coriander powder, cumin powder and turmeric. 
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. 
Add tomato paste and cook on low heat. 
Just before removing, add Garam Masala and coriander leaves. 
Serve warm with rice. 

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