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Chicken Curry On The Bone

(enough for 4 small portions)


1 whole chicken on the bone (chopped into pieces)
Oil (enough to cover bottom of pan)
3 onions, thinly sliced (medium size)

Fresh Ginger paste (1 inch)
Bulb of fresh garlic ( into a paste )

3 tomatoes chopped or half a tin of chopped tomatoes.(200g)
¾ tsp salt (as to your taste)
1 tbsp.Amaali mixed  basaar

3-4 green chillies (optional)
1 tbsp. garam masala
small bunch chopped coriander

4 cups of boiled water



  • Place oil in pan. Once oil is hot  add sliced onions, fry onions until soft, slightly caramelised.

  • Using pestle and mortar grind garlic, ginger, and add to the onions  add 1 tsp of garam masala, fry ingredients until golden brown. (this is important to get a good colour for curry).

  • Add fresh tomatoes and cook until soft,

  • Add  mix basaar and salt, fry ingredients for 10-15 minutes, until ingredients have changed colour to dark maroon,(add water when required, avoid spices from burning).Put in finely chopped chillies . When all is mixed together, place in chicken and fry until lightly browned ,place in half of chopped coriander.

  • Once the chickens  juice has disappeared add water, garam masala and remaining coriander, cover and cook for about 20 minutes or until chicken is cooked thoroughly. 


 And serve with naan /chappatis or rice

HINT: when adding mixed basaar to ingredients cook on medium heat stirring constantly.

If you prefer Garam masala and coriander can be added 5 minutes before the curry is done.

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