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

It’s all about the spice mixture creating that perfect base for this curry. I’ve teamed up with Schwartz to create what I think is the perfect spice mix, Get the recipe here: (PP)

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Delicious Chicken Curry by Home Chef Rinku Vidarbh Style.

Here is how you can make it:

Chicken Curry

Oil 4 – 5 tbsp

Chicken ½ kg

Onion paste 2 medium size

Ginger and garlic paste 2 ½ tsp

Turmeric powder ½ tsp

Coriander powder 3 tsp

Red chilli powder 4 tsp

Garam masala 2 tsp

Salt to taste

Water as required

Method :

Heat oil in a pan and add onion paste.

Cook the onion paste until slightly brown and add ginger and garlic paste.

Cook it for 2 mins and add turmeric powder, coriander powder, red chilli powder and salt, mix it nicely.

Add little water to cook the masala and cover it for 5 min.

After 5 mins add washed and curry cut pieces of chicken, cover and cook it for 5 min.

Now remove the lid and add garam masala powder, stir it nicely add 1 cup of water or as required and cook it covered for 20 to 25 mins.

Once the oil separated and chicken is cooked then switch off the flames and serve it hot with breads or chapatti an garnish it with coriander leaves.



  1. 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! 🙂

  2. 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.

  3. 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 !

  4. 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!

  5. 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…

  6. 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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