Generally, when people think of chicken curry they think of the food that Indian Restaurants serve here, and the image of chicken floating in lots of oil, comes to mind.

So I have decided to post this, to show that our curry does not have to be drowning in oil to taste good. I have used spray oil, because the trick lies in the cooking, definitely making sure the chicken gets properly coated and infused with the sauce. Which means, that it does require a lot of stirring. Everyone has praised me for this chicken, and usually cannot believe that there is no oil in it.


1 Kg Chicken (with bones)

1 Tbsp Ginger paste

1 Tbsp Garlic paste

1 Large Onion, sliced

1 Tbsp Curry powder

1 Tsp Turmeric powder

1 Tsp heaped Coriander powder

1 Tsp heaped Cumin powder

½ Tsp Chili powder (Add less if you…

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