Chicken Curry


– 1 large onion, peeled and sliced
– 4 garlic cloves, peeled and chopped
– Half inch ginger, peeled and chopped
– 3 tbsp oil
– Pinch of granulated sugar
– 2 medium tomatoes, chopped
– 1 tsp chilli powder
– Half tsp turmeric powder
– 2 tbsp Greek-style natural yoghurt
– 4 large chicken thighs and drumsticks, skinned
– 1 tsp garam masala
– Salt to taste
– Chopped fresh coriander, to garnish


Bring the oil to heat on high and drop in the sugar. As it caramelises, toss in the sliced onions and sauté for five minutes. Then add the ginger and garlic and stir for another five minutes until the whole lot turns golden.

Now add the tomatoes, chilli powder and turmeric and stir well for a couple of minutes until the pungent aroma of the spices softens. Lower the heat to a simmer, adding a splash of hot water if the spices start getting stuck to the bottom of the pan, and cook the spice paste for five minutes.

Next, mix in the yoghurt and chicken. Turn the heat back up to high and stir the chicken until it turns bright white. Then add half a cup of hot water, cover and cook for 20-30 minutes, stirring regularly, until the chicken is cooked. Mix in the garam masala and add salt to your taste to finish, garnishing with chopped fresh coriander to serve.