Chicken Curry

Location: Wolverhampton


  • Boneless chicken thighs
  • Chilli powder
  • Coriander powder
  • Turmeric powder
  • Curd
  • Salt
  • Flour
  • Oil
  • Garlic
  • Ginger
  • Curry leaves
  • Fresh coriander
  • Limes

Marinate pieces of boneless chicken thigh for 1 hour.

In a bowl, mix chilli powder, coriander powder, turmeric powder, curd and salt together.

Keep the marinade, add some flour and mix the chicken in.

Dust in the flour mixture, shaking off any excess.

Place chicken in hot oil and cook, turning halfway, until it turns golden brown.

Remove and drain it using a paper towel.

Make ‘Tadka’ by heating a little oil in a pan with medium heat.

Add garlic, ginger, chilli and curry leaves and stir for a minute.

Add chicken to the pan and stir to coat.

Add coriander and cook for 5 minutes.

Season with salt and pepper if required.

Serve with coriander and lime wedges.
S. Sandramauli