A classic and easy chicken curry that's better than any takeaway. Serve hot with naan or rice.
Ready in 50 mins
Saved by 206 cook(s)
- 500g skinless, boneless chicken breast fillets - diced
- 1 tablespoon poppy seeds
- 2 onions, chopped
- 4 green chillies, chopped
- 4 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, crushed
- 1 to 2 tablespoons cayenne pepper
- 450ml water
- 1 tablespoon garam masala powder
- 1 pinch turmeric
- salt to taste
Prep: 15 mins | Cook: 35 mins
1. Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2. In a large frying pan, sauté onions and green chillies in oil until golden brown. Add ginger and garlic and continue to sauté. Add poppy seed paste and reserved chicken pieces, continuing to sauté. Stir all together; after chicken is well mixed with the sauce, add the cayenne pepper and pour water over the mixture. Cover frying pan and let simmer about 15 minutes, until chicken is cooked through.
3. After chicken is 'well-boiled' (the oil should be floating on top of the frying pan liquid), add the garam masala and turmeric powder and turn off the heat. Stir all together and serve.