Mummy’s Signature Chicken Curry With Grandmum’s signature coconut rice !

Forenote: I cannot count how many of our friends and families are a fan of this amazing yet a very basic chicken curry. A lot of people including me have adapted this recipe but I think this is one dish whose important ingredient is mummy’s  love and vibe to complete it.

chicken curry and rice

Skill Level: Medium

cuisine: Indian

Course: Main


1 Big Onion finely chopped

1 Big Tomato finely chopped

500 grams Chicken

1 Tbsp Ginger Garlic Paste

1 Tsp Garam Masala Powder

11/2 Tsp Chilli Powder

Salt to taste

3 Tbsp Vegetable oil

preferably a Pressure cooker


Heat oil in a deep sauce pan or a pressure cooker vessel. Add onions and sweat them. Add a pinch of salt which will help softening them. Let the onions cook well for at least 8 mins, Add the ginger garlic paste and continue to saute for another 2 mins. Add the tomatoes and cook for another 3 mins. You may add a little water to cook the onions and tomatoes into a fine gravy. Add the garam masala and chilli powder. Mix well, cook well untill the oil seperates.You will end up with a gravy like below.


Now that your base is ready , add the chicken. You may want to add some water at this stage if you think the gravy is too thick.  Pressure cook for 3 whistles or 20 mins in a closed sauce pan till the chicken is tender. Both when you pressure cook or in sauce pan, check if the gravy has reached to the desirable consistency or if it’s too watery in the end because the chicken way release some juices. If it is so then leave on medium flame for few more minutes till a desirable gravy consistency is reached. Serve hot with steamed rice, any indian bread or my grandmas’ signature simple coconut rice!




  1. Hello my name is Mark, do you mind if I steal your chicken curry rice picture to put on my blog?
    I was going to put the recipe with my own picture but my wife and the baby in her belly ate it all before I could even grab my phone for the pic :/
    Thx in advance

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