Recipes

Chicken Curry (Ramadan Edition)

by StudioLink's Diet.
July 22, 2025
View the Studiolink

Made by Rehana Yasmin

Follow her on:

This Chicken Curry recipe by Rehana Yasmin is rich, aromatic, and full of bold flavor, perfect for Ramadan or any night you’re craving soul-warming comfort. Made with fresh spices, tomatoes, yogurt, and green chilies, it’s a true celebration of South Asian cooking.

Ingredients:

0.5x
1x
2x
4x
 
  •   1/2 cup oil
  •   1 onion (sliced)
  •   7 chilis (4 julienned for garnish, 3 brunoised cut for recipe)
  •   1 clove garlic (diced)
  •   1 ginger
  •   1 handful fresh coriander (chopped)
  •   2 tomatoes (sliced)
  •   1 tbsp salt
 
Mixed Powder
  •   1 tbsp madras
  •   1 tbsp paprika
  •   1/2 tbsp coriander
  •   1 tsp chili
  •   1 tsp tumeric
  •   1 tsp ground cumin
  •   1 tsp garam masala

 

Get Ingredients

Directions

  1. In a saucepan, heat oil over medium heat.
  2. Add sliced onion and sauté until soft and golden.
  3. Stir in diced garlic and freshly grated ginger.
  4. Add brunoise-cut green chilies and salt. Mix well.
  5. Once aromatic, add the chicken pieces and cook until lightly browned.
  6. In a small bowl, combine the spices: madras curry powder, paprika, ground coriander, chili powder, turmeric, ground cumin, and garam masala. Add to the pot and stir to coat the chicken.
  7. Pour in ½ cup of water and stir gently to form a curry base.
  8. Add sliced tomatoes and sauté until they soften and begin to break down.
  9. Stir in a generous spoonful of yogurt and mix until fully combined.
  10. Add another ½ cup of water to loosen the sauce to your preferred consistency.
  11. Mix in chopped fresh coriander and let simmer gently for flavor to develop.
  12. Top with julienned green chilies before serving.

Leave a Reply