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Serial killer chicken curry

Written By Reena on 21 May 2010 | 05:00

This curry is based on my killer chicken curry recipe.  The previous recipe results in a thin sauce that is highly spiced but not something that you would find in an Indian restaurant.  Most people love it but a few people (hi Charlie!) mentioned that they would have preferred a thicker sauce and so I set about trying to amend the recipe.  Despite the similar ingredients and method the results are significantly different.  Steve's friend Richard beta-tested the recipe, declared it "really lovely" and then made it again for dinner the next day!

Serves 2 - 3

  • 2 large floury potatoes – peeled and cut into large wedges
  • 1 large onion (chopped finely)
  • 2 cloves of garlic (crushed)
  • 10 grams root ginger (peeled and grated)
  • 1 green chilli (finely chopped)
  • 3 teaspoons coriander-cumin powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • 2 teaspoons salt (less if you prefer)
  • 3 tablespoons tomato puree
  • 15 grams coriander - chopped
  • 3 tablespoons light tasting vegetable oil
  • 2 large skinned chicken breast fillets - washed and cut into large chunks
  • 250 ml water
  • 25g butter
  1. Pre-heat the oven to 180 degrees centigrade.
  2. Place the potato wedges in a saucepan and boil for 15 minutes.  (20 minutes if you want an even thicker sauce)
  3. Place the onions, garlic, ginger, green chilli, coriander-cumin powder, garam masala, turmeric, chilli powder, salt, tomato puree, chopped coriander and the oil in a large mixing bowl. Mix together thoroughly.
  4. Add the chicken and mix again.
  5. Transfer into an ovenproof dish that has a lid.
  6. Add the par-boiled potatoes and water to the dish. Mix gently and then place the butter on the top.
  7. Put the lid on the dish and put in the oven for 40 minutes. At this point check that the chicken and potatoes are cooked.  The potatoes should have started to melt making a thick sauce.
  8. Serve immediately with rice, bread or naan.

About Reena


  1. Hello...first time on your blog...found my way through the ukfba website...
    i love all the pics...not to mention the recipes:)

  2. Hey Reena,
    this looks amazing! I'm so going to try some of your Indian recipes! Lovely to meet you today at FBC, it's gonna be a fun weekend!

  3. Hi Open Book - thank you for the kind comments. I hope you enjoy the recipes. Reena

  4. Hi Anne. It was great to meet you too. Looking forward to seeing more of your beautiful photos. Reena

  5. On Friday I will work from home and will try this for lunch. I love good spicy curries :-)

  6. HI Karin. Let me know how it goes! I hope you like it. Reena

  7. Hi Reena, the curry is in the oven and it smells already very good ;-) Karin

  8. Hi Karin - I'm excited for you! Reena

  9. What a fantastic name for a curry! I would love to try this.

  10. Hi Sarah - glad you liked the name. Let me know how you get on. Reena

  11. Hi Reena, we discovered this fabulous recipe thanks to Steve's photostream.
    We tried it last weekend and it came out really well.

    It has all the goodness and taste of an authentic Indian curry yet Mamta did not have to stay in the kitchen all the time!

    Mamta tried a veggie variation; replace chicken with Mushroom and green peas and reduce the time in the oven to 30 mins. It came out well.

    Searching for another recipe to try out today!

  12. Hi Mamta and Rahul - lovely to hear from you! The veggie variation sounds fantastic. I'll give it a go soon. Let me know what else you try. Take care. Reena

  13. I finally had time to make it. It is really good and perfect on a cold winter day.

  14. Hi, I'm a new reader of your blog and all your recipes look amazing! This is the first one I tried and it was fantastic, both my boyfriend and I loooooved it. We live in Copenhagen, where eating out costs a fortune, so it's nice to know we can make some delicious Indian food at home for cheap. Looking forward to trying more of your recipes!

  15. Hi Lauren. I'm so glad you enjoyed it. Thanks for letting me know - it makes my day when people enjoy the recipes. All the best, Reena. P.S. I always support Denmark in the football!

  16. Week 1: Steve's simple and quick suggestion for Saturday night cooking responsibility

    Spot on

  17. Hi Andrew - glad you liked it! Reena