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My Best Chicken Curry! Donal’s Spicy Suppers feat. Schwartz


  1. Those spices suck. You should try to get real indian spices from an Indian/Asian shop. It'll make your dish 10 times better.

  2. A curry without coconut milk! Totally gonna try this! looks so easy to make! In Sri Lanka we love our curries so yeah… Thanks for sharing this! 🙂

  3. So it is indeed very good and easy to make. I think it could be improved, but made more complicated, by not making the paste, which is a bit of a shortcut and using the ingredients step by step and taking time. Or at least doing onion separately for about 10 minutes could bring something. But as you say making that paste took 2 minutes, which is a good tradeoff.

  4. you missed chicken curry powder and curry leaves also you might want to add few shallots also instead of lemons add fresh diced tomato but either ways it looks delicious !

  5. So glad you used Garam masala & not "curry powder". Just another quick tip – try finishing off with some Kasoori methi – dried fenugreek leaves. Brilliant flavour!

  6. I'm going to try this today with my friends for ramadan with your tandoori garlic naan recipe. I'm excited. thanks chef.

  7. Chef Rinku, the dish seems quite simple and quick to prepare.  will certainly try.  Keep up the good work and thanks for sharing.

  8. Almost similar to the curry I was taught by a desi mom. Except that I boost it up a bit with a pinch of kasoori methi and a tiny splash of lime at the end.

  9. it better be a 4 kg chicken… I have come to Amritsar and Chandigarh recently but i have found out that the dishes are very tasty and non spicy….reason1 the chicken is desi chicken [punjabi desi murgi] and reason2 the dish contains all spices but the amount of ghee used balances the whole spiceness…

  10. Wow! Easy to understand and make, just needs plenty of roti, wedges of limes and lemons, and jeera rice on the side with one of those Mexican sodas for a delicious restaurant-style Indian lunch. 🙂

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