Chicken curry

A Pakistani home-recipe for a great chicken curry.


  • 1 medium onion (finely chopped)
  • Garlic & ginger paste (1 tbsp)
  • Chilli powder (½ tsp)
  • Turmeric powder (¾ tsp)
  • Ground coriander (½ tsp)
  • Cumin powder (½ tsp)
  • Tomato purée (1 tbsp)
  • 2 medium fresh tomatoes (chopped)
  • 500g chicken (boneless, cubed)
  • Natural yoghurt (2 tbsp)
  • 1 green chilli (optional)
  • Fresh coriander leaf
  • Salt (to taste, 1 tsp recommended)


  • Fry onions in a little oil until golden brown.
  • Add garlic and ginger paste, fry for a few seconds.
  • Add all powdered spices, fry for a few seconds.
  • Add the chicken and fry until it goes white.
  • Add the tomatoes, purée and yoghurt, and also the green chilli (whole) if you want a hotter curry. Cook until the oil separates (3-4 minutes).
  • Add ¾ cup (175ml) of water, simmer for around 20 minutes until reduced.
  • Remove chilli (if added) and garnish with coriander leaf to serve.

Recipe courtesy of Zahra Qureshi.