Recipe: Chicken Leg Curry

Rating: 4.6 stars based on 1026 reviews


  • lbs. skinned chicken legs, thighs and divided breasts
  • 3 teaspoons salt, divided
  • ½ cups vegetable oil
  • cups finely chopped onion
  • 1 tablespoon minced garlic
  • teaspoonfinely minced fresh ginger root
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • ¼ teaspoon ground fennel seed
  • ½ cups water, divided
  • 1 cups chopped fresh or canned tomatoes, drained
  • 2 tablespoons finely chopped fresh coriander, or parsley
  • ½ cups unflavored yogurt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • 1 tablespoon fresh lemon juice


    • Rinse chicken pieces, pat dry with paper towel and sprinkle with two teaspoons of the salt.
    • In large, heavy skillet, heat oil until a drop of water flicked into it sputters instantly.
    • Add chicken and fry three to five minutes, turning pieces with a spoon until they are white and sightly firm.
    • Transfer chicken to plate and set aside.
    • To remaining oil, add onion, garlic and ginger and fry until onion is soft, about 5 minutes.
    • Reduce heat to low, add cumin, turmeric, coriander, cayenne pepper, fennel and one tablespoon water.
    • Fry for one minute, stirring constantly.
    • Stir in tomatoes, fresh coriander or parsley, yogurt and remaining teaspoon salt.
    • Increase heat to moderate and add chicken and any juices that have accumulated on the plate.
    • Pour in remaining water and bring to a boil, turning chicken pieces to coat evenly.
    • Sprinkle top with cinnamon and cardamom, cover tightly and simmer until chicken is tender, about 20 minutes.
    • Arrange on platter and sprinkle with lemon juice.




    This template modified by (c) Adrian Teakdesk.