Chooza / Chicken Curry
This is a basic yet authentic and delicious chicken curry that everyone should have in their repertoire.
Ingredients
- ½ cup ghee veg oil is fine
- 1 medium brown onion finely sliced
- 1 kg chicken pieces any small pieces will do
- 2 tomatoes chopped or a can of plum tomatoes
- 2 tsp salt
- 1 tsp cumin seeds powder is fine
- 1 tsp coriander seeds powder is fine
- 4-5 cardammon optional
- 1 inch cinnamon optional
- ½ tsp garam masala
- 1 tsp chilli powder or ½ tsp if you prefer less heat
- 2 cubes frozen garlic & ginger or 4-5 cloves or garlic and a small thumb of ginger
- ½ cup plain yogurt optional
Substitutions
- Chicken → turkey
Instructions
- Heat around ½ cup of ghee or a neutral cooking oil in a large pot or wok on medium heat.
- Add in the sliced onions and brown, this should take 10-15 minutes.
- Now add in the chicken and fry for 5 minutes or until the chicken is all white on the outside.
- We’re going to add in some spices now, you can use ready grounded or grind them now. Add in the cumin, coriander, cardamom if using and cinnamon if using.
- Also throw in the garlic and ginger. I always have the frozen cubes in the fridge as its so convenient.
- Mix everything together and fry for another 5-10 minutes.
- Add in the tomatoes, lid the pot and set the heat to low.
- Leave for 15 minutes so that the tomatoes can soften and the chicken can release some water.
- Now add in the yogurt if using. Mix and cook through.
- Add the garam masala, mix in and add 1 cup of water.
- Lid and leave for 20 minutes on low.
- Unlid and observe the deliciousness that you have created.
If you have any leftover …
- Chicken Curry Jacket Potato
- Chicken Curry Shakshuka
- Chicken Curry Toastie Melt
- Chicken Curry Paratha Roll
- Chicken Curry Quesadillas
Chicken Curry Jacket Potato Bake a potato until fluffy, split it open, spoon in warm chicken curry. Top with yoghurt, coriander, maybe some chopped chillies.
Chicken Curry Shakshuka Warm leftover chicken curry, loosen it with a splash of water or stock, crack in eggs, lid it, let them set. Serve with naan or crusty bread. Breakfast, lunch, dinner — doesn’t matter, it slaps.
Chicken Curry Toastie Melt Toast bread, pile on leftover chicken curry, add cheese, grill until molten. It’s glorious.
Chicken Curry Paratha Roll Heat up a paratha, spoon in leftover chicken curry, add onions and coriander if you have them. Roll it tight.
Chicken Curry Quesadillas Spread leftover chicken curry onto a tortilla, add cheese, fold, and pan-fry until crispy. Curry-dilla baby!