Mom’s Chicken Curry

This recipe has so many good memories for me, including many a Christmas dinner. As an adult, I’ve shifted to making this for New Year’s instead of Christmas, but I don’t know why I don’t make it more often.  The leftovers are even better than the fresh curry.

Prep time: 10 minutes Cook time: 4 hours (intermittently active)

2 lbs chicken pieces (thighs work well)
4 onions
8 cloves of garlic
1 in ginger
2 medium tomatoes
1/2 cup yogurt
1/4 cup ghee/coconut oil
1 tsp cumin
1 tsp turmeric
2 tsp paprika
2 tsp coriander
2 tsp red pepper
2 tsp salt
2 tbsp poppy seeds


  1.  Take two onions and slice finely
  2. Take remaining two onions, garlic, ginger, and spices and mix in food processor or blender to a paste.  Add water sparingly if necessary.
  3. Add oil to heavy-bottomed sauce pan and fry sliced onions on med-high heat for 3-5 minutes until they become soft.
  4. Add onion/spice mixture and fry for another 2-3 minutes.
  5. Add chicken and cover.  Reduce heat to medium. Make sure to stir frequently so that sauces does not burn on the bottom.
  6. After two hours add tomatoes.
  7. Just before serving add yogurt.

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