- Chicken Drumsticks700 GramsAbout 5 pieces. Season with salt, onion powder, garlic powder and paprika
- Onion1 medium to Large PiecesBlended or very finely chopped
- Garlic1 TablespoonsCrushed. About 2 cloves
- Ginger1/2 TablespoonsCrushed
- Curry Powder2 Teaspoons
- Turmeric1 Teaspoons
- Coriander1 TeaspoonsIf you live in Nigeria, you can get this at any big supermarket
- Tomato Puree Or Paste2 Tablespoons
- Vegetable Oil3 Tablespoonsor use 1/4 cup
- Paprika1 TeaspoonsGround pepper. Substitute with cayenne pepper or chilli powder
- Chicken Stock1 CupsYou may need more. You can substitute with water
- Corn Flour / Corn Starch (Optional)1 TeaspoonsTo thicken. Dissolve in 3 tablespoons of water.
- SaltTo taste
How to make Chicken Curry
An easy, flavoursome chicken curry recipe. Check out this coconut chicken curry for another chicken curry dish.
1. Add oil to a pot, add in the blended onions, ginger and garlic.
2. Fry on low heat for about 3 to 4 minutes, then add in seasoned chicken.
3. Increase the heat, let the chicken fry for about 5 minutes to brown the chicken, then add in the tomato puree or paste.
4. Stir, cook for a minute or two then add in the curry powder, turmeric, salt to taste (you can also use chicken bouillon / seasoning cube), coriander and paprika.
5. Stir, cook for about 2 minutes then add in the chicken stock or water.
6. Stir, taste for salt, cover the pot and on low heat, cook for about 20 to 25 minutes. In between cook time, taste for salt and monitor the water levels in the pot so the curry won’t dry up. As you cook along, you will notice that the liquid in the pot will thicken. If there isn’t enough liquid in the pot before the end of the cook time, add more chicken stock or water to supplement.
Cook until you get a thick curry and the chicken is cooked through. If it isn’t thick enough at the end, add in the corn flour mixture to thicken.
Done. Your chicken curry is ready. Serve with cooked rice.
If you don't have crushed ginger or garlic, blend 1/2 thumb size ginger and 2 to 3 cloves garlic together with the onions. A dry blend, no water added.
I didn't use any corn flour to thicken but if you want a thicker curry, use the corn flour. Just dissolve it in about 3 to 4 tablespoons of water, then add a couple of tablespoons of the corn flour slurry to the curry (add it in tablespoons and not all at once to minimize the risk of the curry coming out too thick. If it isnt thick enough for you after 1 minute, add in the rest). Immediately you add in the corn flour or corn starch, the curry will noticeably thicken. Bring it down after a few seconds.