Chicken curry

Name: Chicken curry (Murgh masala)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2.5 cm/1 inch piece of root ginger, peeled and finely chopped; ½ teaspoon chilli powder; 1 whole chicken, weighing about 1 kg/2¼ lb on the bone, chopped into morsels, or 500-600 g/1 lb 2 oz-1¼ lb boneless chicken, cut into morsels (remember chicken on the bone will taste better but is more fiddly to eat); salt; 4 or 5 red tomatoes, coarsely chopped; 1 or 2 green chillies, coarsely chopped; 2 cloves of garlic, peeled and finely chopped; vegetable oil or ghee; 1 teaspoon garam masala; 2 red onions, finely sliced; ½ teaspoon ground turmeric; 1 teaspoon brown sugar; fresh coriander leaves

Murgh masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a terribly simple curry, much favoured by the Parsi community. For curry addicts in a hurry it is not only authentic, but quite quick. You can, of course, use mutton or lamb if you prefer.

Ingredients

vegetable oil or ghee
2 red onions, finely sliced
4 or 5 red tomatoes, coarsely chopped
1</

Asia
India
Main course
Spicy
Gluten-free

Method

Mix all the masala ingredients together in a bowl without any liquid.
Heat the oil or ghee and sauté the onions until they are golden brown.
Stir in the tomatoes and cook gently until you have a rich onion and tomato gravy. Add the masala and stir well.
Stir in the chicken and cook gently until any liquid that comes from the meat is absorbed