Ginger Chicken Curry

Course : Curry
Serves: 1
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1 medium chicken
1 large onion
1 small tomato
10 teaspoons oil -- up to 12
3/4 teaspoon black mustard seeds
3/4 teaspoon cumin seeds -- (optional)
1/2 teaspoon turmeric powder -- (added for coloration. optional)
1 teaspoon coconut powder or shredded coconut
2 teaspoons salt -- (to your taste)
2 piece ginger - find medium sized ginger
1 teaspoon coriander leaves -- (cilantro)
2 teaspoons red chile powder or 4 red chiles

Preparation / Directions:

Cut up chicken into bit-sized pieces. Marinate them for about two hours with yogurt and a mix of chile powder, ginger powder and turmeric. Marinate the chicken for at least 3 or 4 hrs. 1. Cut onion into two halves. Cut one half so that you get onion rings. You can add one more small onion (cut into rings) if you like onion. (I do.) 2. Cut the other half of the onion into medium sized pieces. Cut the tomato into medium sized pieces. Put both onion and tomato into the blender. Add as little water as possible and mix them into coarse liquid. 3. Cut the ginger into long, thin sticks, almost like the French fries. But the ginger sticks should be thinner than the french fries. You will be having a handful of such sticks after cutting two medium sized ginger roots. 4. Heat oil in a pan for 30 seconds. 5. (Only if you have mustard seeds) Add a few (not all that you have) mustard seeds to see if the oil is hot enough. Once the mustard seeds begin to fry, add the rest of the mustard seeds. Reduce the flame to medium-low. The mustard seeds roast. Before they are burnt, do the next step. 6. (only if you have cumin seeds) Add the cumin seeds to the pan and wait for 3 or 4 seconds. The cumin seeds begin to turn brownish. Before it turns brownish, do the next step. 7. Add the onion rings and the ginger roots to the oil and fry them for 2 minutes. Frequently stir in the pan so that all the ginger sticks and the onion rings are fried evenly. 8. Add the chile powder and the turmeric powder to the mixture being heated. 9. The onions begin to turn brown, reduce the flame to medium-low. 10. If you like more spiciness, you can add some asafetida, cinnamon powder (little bit) and some coarsely powdered cloves. 11. Add the coconut powder to the pan. 12. Add the cleansed chicken pieces to the mixture. 13. Add the blended onion-tomato mix to the pan. 14. Heat all of them in medium-low flame for about 20 minutes - until the chicken pieces are cooked. 15. Add two teaspoons of salt. Heat for five minutes. 16. Garnish with the cilantro leaves. Ginger Chicken Curry - An Indian non-vegetarian item that is eaten with steamed rice or with 'chappathis' and 'rotis' (for lunch or dinner). Pronunciation: 'curry' is pronounced 'cu' as in 'cup' + 'rry' as in 'ferry' ('rr' or 'r' sound is not in English) It is a side-dish. It has to be eaten with steamed rice which is mixed with another gravy item such as sambar. It is also eaten with 'r

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