Recipes from Fairwater residents | 08 January 2019

Mild chicken curry and rice by Tahina Ahmed

Mild chicken curry with rice

This is our family's go to recipe and can be cooked in many variations by adding different vegetables.




 1 large brown onion

 1/2 teaspoon chili powder
 1 teaspoon nigella seeds  1 teaspoon turmeric powder
 1 tablespoon ginger paste  1kg chicken
 1 tablespoon garlic paste  1 teaspoon brown sugar
 4 cardamom pods  1 1/2 teaspoon salt
 4 cloves  1 cup natural yoghurt
 1 teaspoon cumin powder  1 cup water
 2 tablespoons oil  




1. Heat oil in a medium pan, saute sliced onion until soft & add nigella seeds. 

2. Add ginger paste, garlic paste, cardamom pods, cloves, cumin powder, chili powder & turmeric powder. Cook for 3 - 4 minutes. 

3. Add chicken & mix well with the spices, salt and sugar. Cook in oil for 5 minutes uncovered & then 20 minutes covered. 

4. Add yoghurt & water and cook for another 7 minutes or until desired consistency is reached with the gravy. 

5. Serve with rice or flat bread.


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