Chicken Curry

I got this recipe back in undergrad, many moons ago, from my roommate at the time, Aleya. This is an authentic homemade chicken curry and is delicious. I haven't made it in absolute ages and am not sure why... I think it may be because it doesn't freeze well, due to the potatoes. Though I suppose I could always just make it without the potatoes to freeze it and add them in the day I'm serving it. I served this with brown basmati rice and a salad.

This recipe makes quite a decent portion. I made it when we had people over for dinner this weekend and 5 of us ate it for dinner. I think there was enough leftover for Jerome and myself to eat it for another 3 dinners.

3 C chicken, skinned and cut into pieces
5 tbsp. oil (I just used a bit)
2 large onions, finely chopped
1 tin peeled tomatoes, chopped (I used the large can)
5 potatoes, peeled and chopped
2 tbsp. tomato paste
1 tsp. garlic paste
1 tsp. ginger paste (be sure to use fresh ginger and not powder, as it's not at all the same)
2 tsp. dried coriander
2 tsp. dried cumin
1/2 tsp. turmeric
1/2 tsp. red chili powder
3 tbsp. plain yogurt (optional)
salt to taste
lemon juice to taste



1. Heat the oil in a medium sized saucepan. Add the onions and fry until golden brown. Add the tomatoes, salt, ginger, garlic and all the powdered spices. Fry on low heat for 10 minutes, adding a little water at a time, until sauce is well blended.

2. Add yogurt (optional) and tomato paste and cook until sauce is dry. Add the meat and cook on medium heat, stirring occasionally until meat juices are dry.

3. Add 2-3 cups of water to desired consistency (the gravy should be quite thick if it is to be served with naan, paratha or rotli and slightly runny if it is to be served with rice).

4. When meat is tender, add potatoes and cook until potatoes are done.

5. Add lemon juice. Bring to a boil and serve with naan, paratha, rotli or rice.