Country Chicken Curry

Fiery bird's eye chillies add bite to this pungent chicken curry prepared by village local, Latha Gopaldas Rajo
Country Chicken Curry
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus 30 mins soaking time
  • Effort: easy



  • 1 (about 1kg) chicken
  • 1 piece fresh turmeric, (3cm)peeled and roughly chopped
  • 50 ml water
  • 1 tsp peppercorns, heaped
  • 6 green bird's eye chillies
  • 4 clove garlic, roughly chopped
  • 1 piece ginger, (3cm)roughly chopped
  • 200 g tomatoes, chopped
  • 100 g shallots, sliced
  • 3 tbsp coriander leaves, chopped


1. Cut the chicken into twelve pieces and set aside. Soak the turmeric in about 50ml water for 30 minutes.

2. Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.

3. Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender. The sauce should still be quite thin. Garnish with chopped coriander and serve the curry with a mound of steaming rice.

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