Baby Chicken Curry
5.0 out of 10 ratings
Instructions
1. Add the tomatoes, red bell pepper, green bell pepper, coriander, arugula, scotch bonnet, Greek yogurt, fish biryani spice, and fried onions to a blender. Blend until smooth.
2. Heat the olive oil in a large pot over medium heat. Pour in the blended sauce and cook for 8–10 minutes, stirring occasionally, until the mixture thickens slightly and the raw flavour of the vegetables has cooked away.
3. Add the baby chicken pieces directly to the sauce. Stir well to coat every piece.
4. Season with cumin powder, garam masala, salt, black pepper, ginger paste, garlic paste, and parsley paste. Mix thoroughly.
5. Cover and cook over medium-low heat for 20–30 minutes, stirring occasionally, until the chicken is tender and fully cooked through.
6. Remove the lid during the final 10 minutes if you prefer a thicker sauce.
7. Garnish with fresh herbs or chopped spring onions.
• This rich and aromatic curry pairs beautifully with steamed basmati rice, coconut rice, chapati, or warm flatbreads for a comforting family meal.
Tips:
• For the best flavour, marinate the chicken overnight in the refrigerator. This allows the spices and seasonings to fully penetrate the meat, resulting in a more tender, juicy, and flavourful curry. If you're short on time, aim to marinate for at least 2 hours before cooking.
• For a richer curry, allow the sauce to simmer gently for a little longer before serving. The flavours will deepen and the sauce will become beautifully thick and aromatic.