I have used chicken wings with this curry. If you want to replace this with other meat, you can.  It is an easy dish to make. 

Suitable for: Gluten-free

Prep Time: 50 mins

Serves: 2-4 people


8 chicken wings
1 medium chopped onion
1 red chilli
3 garlic cloves peeled
½ inch ginger peeled
3 to 4 chopped tomato (200g tinned tomato)
1 tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
200ml water
2 tbsp oil 
1 tbsp yoghurt (optional)
2 tbsp of lemon juice 
fresh coriander or mint leaves for garnish


  1. Heat oil in a saucepan, add chopped onion and fry until light brown/golden

  2. Blend tomatoes, chillies, garlic, ginger and onions in food processor  

  3. Transfer the mixture into the saucepan and add all the spices and stir

  4. Add chicken and stir occasionally for 3 to 4 mins until it changes colour 

  5. Pour 200ml of water and cover with a lid.

  6. Cook for 20 to 25 mins on medium heat  

  7. Once cooked check the consistency. If too runny simply simmer for longer or if it is too thick add some water

  8. Add yoghurt, stir then add lemon juice 

  9. Garnish with coriander and serve with steamed basmati rice, roti or naan


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