Chicken Curry

Prep Time
Cook Time
Ready In

"A simple version of a classic dish, beware, this has a strong depth of flavor, make sure you like spicy curry dishes before making this! This is very spicy!"

Original is 4 servings


  • Serving Size: 1 (231.2 g)
  • Calories 284.7
  • Total Fat - 13.8 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 153.1 mg
  • Sodium - 117.8 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.4 g
  • Protein - 29.2 g
  • Calcium - 57.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

First, toast your spices. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!

Step 2

Once the mixture has browned, add the onions, ginger and the chile pepper, salt the mixture using about 1 teaspoon (you want to hold back on the garlic, once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.

Step 3

Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 minutes.

Step 4

Once the chicken starts to brown, add the wine (you are also using the wine to scrape those up brown bits on the bottom, those little bits are full of flavor, so as soon as you add the wine, use your spoon to start scraping them up into the liquid.

Step 5

Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium. Add coconut milk to deglaze again. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.

Step 6

Turn off the heat. Stir in the yogurt. Serve over rice.


No special items needed.

2 Reviews


We enjoyed this curry! I did leave out the serrano chili as I knew that would be too much for us. And the result was perfect! Served it with coconut rice. Thank you for sharing!


review by:
(14 Jan 2017)


Well pretty well made as per recipe but omitting the yoghurt and as we could not get chipotle pepper I used a smoky paprika otherwise made as per recipe and served over a mix of white and saffron rice and oh cut the onions chunky due to DH's intolerance to them so he could pull them out and not ingest them and I also served it with some flat bread on the side. Then as we both ate and broke into a sweat and the DH going ooh ahh this is hot and me just smiling as memories came flooding back of my late dad and I eating very similar curries and to me even though I broke into a sweat it was not too hot just nice. Now though to the recipe when I cooked it I toasted of the spices in a small frypan and then added them to the melted ghee and followed the recipe from there but omitted the yoghurt as you had that to serve but when written in the recipe it seemed it should have been added to the curry in the pan, sorry but did find the recipe instructions a little confusing but the end product was just so delicious, thank you MuggsnMuffins, made for Alphabet Soup tag game.


review by:
(14 Oct 2016)

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