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Chicken Curry and Rice

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Adjust Servings:
½ kg chicken with bones
2-3 tbsp oil
3 medium-sized onions – finely chopped or grated
1 tbsp ginger-garlic paste
2 green chilies
½ cup tomato puree
1 cup warm water
salt as required
2 tbsp fresh coriander leaves - chopped
¼ tsp turmeric powder
¾ tsp red chili powder
1 ½ tsp garam masala powder
2 tbsp yogurt
Dry Spices
1 small bay leaf
2 in cinnamon
4 cloves
3 green cardamom

Nutritional information

15.33 g
126.73 g
92.87 g
1648 mg
714 mg

Chicken Curry and Rice

  • Non Veg
  • 45 mins
  • Serves 4
  • Easy


  • Dry Spices

How to make Chicken Curry and Rice

  • Heat oil in a deep bottomed.
    • Add the dry spices and sauté for 1 minute until you get an aroma.
    • Add onions and chilies fry till the onions turn golden.
    • Add the ginger-garlic paste and cook till the raw smell goes away.
  • Add the tomato puree, salt, and
  • Stir and cook until the tomatoes soften.
  • Add the yogurt, red chili powder, coriander powder, and garam masala and mix well.
  • Cook on a low flame until the raw smell of the spices goes
  • Add the chicken and coriander leaves.
    • Fry till the chicken pieces turn white.
  • Add a cup of warm water to the mixture of chicken and spices.
    • Note: Be careful to add enough water to make a thick Adding excess can make the curry too runny.
  • Cover the entire dish and cook over a medium flame, till the chicken turns soft.
  • Taste and adjust the salt if necessary.
  • Cover again and cook for 3-5 minutes until the chicken is soft enough to fall off the bones.
  • Garnish with fresh coriander leaves.


Curry is typically associated with India, but is actually a cooking style native to many countries.

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