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Myakka Blog

Indian furniture, Dining Table, Nest of Tables, Cushions and Accessories

National Curry Week - Day 3

Wednesday, 14 October 2015

Our next curry for National Curry week is from our Designer Naj, who has made a delicious chicken curry.

'Easy As' Chicken Curry adapted from the Steamy Kitchen blog.

500g (approx) chicken
1 tablespoon vegetable oil
1 large (or 2 small) onion, thinly sliced (I used red onion but white is fine as well)
1 tablesp
oon grated fresh ginger
3 cloves garlic, finely minced
1 can diced tomatoes (or same amount of ripe chopped fresh tomatoes)
2 teaspoons garam masala
1 teaspoon cayenne powder (or add more if you like it hot!)
1/2 teaspoon salt
freshly ground black pepper
1 can coconut milk
60ml water
1-2 fresh chili peppers, diced (optional)


  • Cut the chicken into 2-inch pieces.
  • Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté for 5-10 minutes. The longer you cook it here the more intense the flavour will be. Take care not to let it burn!
  • Add the tomatoes to the sautéed onion, garlic and ginger and cook for another 5 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
  • Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 5 minutes until nice and thick. This is the masala (spice base). Add in the water and stir well, cook for a further 5minutes until sauce has reduced slightly.
  • Add in the chili pepper if using.
  • Add in chicken and simmer for 20 minutes.
  • Turn the heat to medium-high. Pour in the coconut milk and cook until desired consistency.
  • Serve with rice or naan bread but it is equally as good on its own!

Naj's top tip - freeze your fresh ginger as it is easier to grate.

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