Cooking En Masse: Our Go To Chicken Curry Recipe

Posted on 9th October 2014

Cooking for friends can be tedious and expensive. Curry is a great option as you can easily double, triple or even quadruple a recipe as required and if you pick the right cut of meat, it can be a super easy, cheap way of feeding a large number of people.

Although the recipe below may seem to involve a great number of spices, it's worth having them in the store cupboard anyway as you'll use them again and again in a large number of recipes and they're relatively inexpensive to buy. It's much better to make your own curry paste as opposed to buying the shop bought variety as you'll produce a dish which has a far more authentic and rich flavour.

Below is a go to chicken curry, that will form an entertaining staple in no time at all. Use chicken thighs and drumsticks instead of breast meat. You'll be able to feed a large number of people really very cheaply and these cuts of meats have no tendency of drying out.

Ingredients (Serves 4 but feel free to change the quantities as necessary)

  • A mixture of chicken thighs and drumsticks. Keep the bone in but remove the skin. Allow around 2-3 pieces per person
  • 2 large onions, sliced thinly
  • 2 large tomatoes, diced
  • 2 cloves garlic, crushed
  • 1 thumb sized piece of ginger, skin removed and crushed
  • 1 tsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp tumeric
  • 1/2 tsp chilli powder (alter this depending on your own taste preferences)
  • 2 tsp garam masala powder
  • 4 tbsp vegetable oil
  • Fresh chopped coriander and plain yoghurt to finish

Method

  1. Add a little oil to a large pan, fry the onion, garlic and ginger for 5 minutes over a gentle heat.
  2. Add the spices and cook for a further 2 minutes. Then add the chicken and the diced tomato. Pour on 2 cups of water.
  3. Allow to simmer gently until the chicken is almost falling off the bone (around 1 hour). At the last moment, stir through a couple of tbsp of yogurt. Sprinkle over the fresh coriander.
  4. Serve with hot chapatis, Naans or plain boiled rice.
Plate of chicken curry

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