Pub Chicken Curry
(7 reviews)
Prep time:
15 min
Cook time:
1 h

An excellent and simple pub chicken curry that can be easily adapted to your personal tastes.  Will taste like you have been preparing all day yet it only took minutes to prepare.

D. Helyar
1 lb Chicken breast, boneless, cut into small bite sizes. Chicken thighs also good option.
1 tbsp Oil
2 Large onions, diced
2 Garlic cloves, minced
1 tsp Ginger, minced - approximately 1/2
1 Red chili, deseeded, chopped finely
1 Potato, medium sized, cubed
1 796g tin, diced tomatoes, low sodium preferred
1 tsp Cumin
2 tsp Garam masala
2 tsp Tumeric
1 tsp Salt, to taste
1/4 tsp Chili flakes
Coriander (optional for garnish)
  1. Add a oil to skillet and heat
  2. Add onions, garlic, ginger and chili pepper and saute for about 5 minutes
  3. Add cumin and stir well for a couple of minutes
  4. Add garam masala, chili flakes and continue to stir well
  5. Add chicken pieces stirring well and until chicken has turned white
  6. Reduce heat and add diced tomatoes
  7. Add turmeric and salt and mix well
  8. Add potatoes
  9. Simmer for about 45-60 minutes.  Best if allowed to simmer longer to allow flavours to blend.
  10. Serve with basmati rice garnished with coriander and nann bread at the side
  11. Enjoy!

If you would like a thicker curry start with a tablespoon of Greek yogurt or heavy cream.  Remember the more yogurt you add it will reduce the spicy heat.

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