Chicken Curry by Flora Alam


  • 1 med onion, chopped
  • 4 cloves garlic, chopped
  • 2 tsp Ginger, chopped
  • 40 ml oil – vegetable or sunflower
  • 1 tsp Cumin powder
  • ½ tsp Coriander
  • ½ tsp Turmeric
  • 3 -4 Fresh green chillies
  • Mango pickle
  • 6 Chicken pieces (skinned)


  1. In a pan fry onions until soft.
  2. Add garlic and ginger, fry until soft.
  3. Then add the cumin, coriander and turmeric, cook for 2-3 mins.
  4. Add chicken, and turn the heat up so the chicken browns a little, add a little bit of salt.
  5. Add some water, not that much just enough to come up to a quarter in height of the chicken.
  6. Add the chillies, turn the heat down and cover with a lid.
  7. After about 20 min, remove lid and turn chicken over, cook for a further 20 min, or until chicken is cooked.
  8. Add a tbs of mango pickle
  9. With the spices, this is just a guideline (the same with the chillies) it really depends on how hot you like your curries!!!