Barbara’s amazing chicken curry

 Barbara from Tigers & Strawberries is one of my favourite bloggers. Her writing is always inspirational and informative, her recipes creative and delicious. She is a trained chef, and food is both her calling and her passion. Please do check her fantastic blog!

Barbara makes this gorgeous chicken curry for her whole family to enjoy, including her adorable little babygirl (Kat in the title of the recipe). We loved it, too! It smelled and tasted absolutely amazing: I adored the masala, with its perfect balance of tastes – exceptional! I tweaked the curry a little to suit the tastes of two adults (by adding 5 green chilies), and changed the method slightly to make up for the lack of food processor/spice grinder (I used pestle and mortar only). I also fancied some black cardamom, so I added one, and it worked great! Here is my version, and below is the link to Barbara’s version.

I must admit I was a little skeptical about cooking onions in coconut cream, but I did try it, and it worked great. The onions turned out lovely and mellow, and I loved the cassia in it. I did have to add some ghee to fry the chicken, though, but it worked great!

This curry is fairly quick to make, with a bit of organisation. This is how I do it: 1. cut the onions and put all the whole spices together; 2. roast the spices; 3. fry the onions in coconut; 4. chop ginger, garlic and chicken; 5. add garlic and ginger to onions; 6. pound the whole spices; 7. add them to onions; 8. add chicken and fry, etc; 9. boil rice while the chicken is cooking.



Kat’s Chicken Curry


SOURCE: Adapted from Barbara’s recipe


COOKING TIME: 30 – 40 min

CUISINE: Indian-style

SERVES: 2 – 3



1 can coconut milk

1 big thinly sliced yellow onion
salt to taste
5 cm cassia stick
2.5 cm cube fresh ginger, peeled and minced
4 large cloves fresh garlic, minced

5 green finger chilies

1 tbsp ghee

4 whole cloves
1 black cardamom pod

5 green cardamom pods
1 tablespoon coriander seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon black peppercorns
1/2 teaspoon fennel seeds
2 teaspoons turmeric
1 teaspoon paprika
1/8 teaspoon ground cayenne pepper

1 pound boneless skinless chicken breasts, cut into 1/2β€³ cubes
salt to taste
1/2 cup fresh coriander leaves, roughly chopped



1. Put the whole spices in a hot pan and roast until fragrant. Take them out of the pan and put in the mortar.

2. Scrape about 4 tablespoons of coconut cream off the top of the can of coconut milk. Melt it in a heavy-bottomed deep pan over medium heat. Add onion slices, and sprinkle with salt. Add cassia stick, and cook, stirring continually until the onions are medium brown.

3. Add the ghee, chilies, ginger and garlic and keep cooking, stirring, until the onions are dark reddish brown and fragrant. Meanwhile, pound the spices as finely as you can. Use a spice grinder if you have one.

4. Add the pounded spices, paprika, cayenne and turmeric to the onions and fry for 30 seconds.

5. Add the chicken pieces and stir. When they are half cooked and half still pink, add the rest of the coconut milk and stir well. Turn the heat down and simmer until the chicken is completely cooked through.


Add salt to taste, and stir in coriander leaves just before serving.



Delicious! Do make this gorgeous dish!

It is extremely flavourful, with a strong tinge of cardamom (I would even call this Cardamom Chicken!). It has a gorgeous yellow colour from the turmeric, and a wonderful smell and flavour from the cassia bark. I love pretty much anything with coconut, so this is a clear winner for me! If you like coconut, it will be a winner for you, too!



Previous Post
Next Post
Leave a comment


  1. i’m glad i found your blog. this looks extremely good and not too hard to make. thanks.


  2. It’s a pleasure! It really is very easy. Let me know what you think when you make it. πŸ™‚

    Btw, if the flavour is too intensive, just add some more coconut milk. If you want to thicken it after that, add a little ground almonds. (Regular flour is not used to thicken curries in Indian cooking)


  3. Ovo je sigurno bilo dobro! Samo treba pronac sve sastojke…ja radim od Jamie-a curry, i fantastican je! Ali bas je interestano kako se kokosovo mlijeko fino uklopi, i uopce nije predominantno πŸ˜‰


  4. agent0068

     /  14 December, 2007

    Sounds delicious! I haven’t had a good curry in a while…


  5. TEA, bilo je mmmmm-fantasticno! ako ne mozes nac neki zacin, javi pa cu ti poslat postom, ako zeslis! ko sto si vjerojatno primjetila na mom blogu, obozavam indijsku kuhinju, i svako malo naucim nesto novo! a i kolekcija zacina mi vec izmice kontroli… πŸ˜‰

    AGENT0068, It is delicious! I definitely recommend this dish!


  6. curry looks deleciousssssss and soooo creamyyyyyyyy wonderfulllll recipe


  7. Maninas,

    I tried it over the weekend. Oh – my – God.

    Amazing!!! The only change I made was to use chicken thighs — I prefer their flavor over chicken breasts. . .

    Thanks again Maninas. Looking forward to the next installment!


  8. MR CHEESEBURGER 9000, I’m so glad you enjoyed it! I also prefer chicken thighs in curry, but this time didn’t have any on hand.

    For more curries, have a look in Categories – Recipes – World Cuisines – Indian. I have some more easy and delish curries there. This one and the Coconut Chicken Masala are probably the best, though. πŸ™‚


  9. I made this last night, and had it for lunch today over rice – so good! Even my husband (who says I should stop trying to cook Indian food) said it was good. Thanks for the recipe!


  10. glad you liked it! it remains one of my favourite curry recipes!


  11. Hi,
    Chicken curry looks really sooo yummy and very delicious. Curry colour is simply superb.


  12. Thanks, Sri. Glad you like it!
    Let me tell you, it tastes even better!


  13. Gorgeous! These flavors make me feel at home, which is weird because I was born in North Carolina and grew up eating meatloaf and macaroni and cheese! First time I tasted these Indian flavors, at the age of about 22, I felt like I had come home.

    I love to order at Indian restaurants because the food is so personal to the cook/chef. Variations are limitless, and that’s the kind of cooking I enjoy–flavor profiles and cooking techniques, yes. Hard and fast list of ingredients? No. Love it!


  14. I know exactly what you think. Indian, and Sri Lankan food for that matter, make me feel at home, too. A dinner of dal, rice and vegetables (like yesterday) essentially feels right, complete. Me. It’s difficult to describe, but I think you know what I mean.

    I also feel incredibly happy cooking Indian and Sri Lankan food.

    I grew up eating very plain (but good quality) food, including lots of fish, flavoured only with herbs, lemon, salt and pepper. (I’m from Dalmatia, Croatia.)


  1. Menu For Hope « Maninas: Food Matters
  2. BEST OF 2007 at Maninas: Food Matters « Maninas: Food Matters
  3. Most popular posts after three years « Maninas: Food Matters
  4. Top 10 | Maninas: Food Matters

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 159 other followers

  • Recent Posts

  • Recent Comments

    Maninas on For the winter blues: Sri Lank…
    Maninas on Rain and lunch in Harringay,…
    Drita on Andrea’s Gorgeous Tarka…
    Peggy D on Dalmatian Chard with garlic an…
    samudramarya on For the winter blues: Sri Lank…
    loki on Stuffed Peppers OR Punjene…
    HW on Rain and lunch in Harringay,…
  • Categories

  • Top Posts & Pages

  • Archives

  • Instagram

    No Instagram images were found.

  • Flickr Photos

%d bloggers like this: