If this is an authentic Indian curry, I don’t know what it is called. I made this using a similar ingredient list and method to this Rojan Josh.

Red Onion Chicken Curry

I love that each time you cook a new recipe you don’t just learn one dish, you learn a range. Once you have the basic idea you can experiment with what you have, and this is exactly what I did with this recipe.

The measurements below aren’t exact, because that’s how I made it, so feel free to mess around a bit based on your preferences.

Red Onion Chicken Curry

~ serves 2. Based on this Rojan Josh.

  • 6 green cardamom pods
  • 1 tablespoon of coriander seeds
  • 1/2 tablespoon of cumin seeds
  • 8 – 10 black peppercorns
  • 1 teaspoon of chilli seeds
  • 2 small red onions, 1 diced, 1 sliced
  • 2 garlic cloves
  • 1 tablespoon of canola oil
  • 2 chicken breasts, chunked
  • 1/2 a red pepper
  • 1/2 a yellow pepper
  • 6 button mushrooms
  • 1 tin of chopped tomatoes
  • 1/2 a vegetable stock cube
  • 1 teaspoon of turmeric
  • 2 tablespoons of full-fat TOTAL strained yoghurt
  • a handful of chopped coriander

Add the cardamom pods, coriander, cumin, peppercorns and chilli seeds to a pan over a heat, and fry until they are starting to become fragrant.

Add the cooked spices to a mini chopper along with the diced red onion and garlic. Pulse, until chopped finely, then add the oil and blend to a smoother paste.

Add the paste back into the pan, add the chicken and cook for a couple of minutes. Then add the onions, peppers, mushrooms. After frying for a couple of minutes, add the chopped tomatoes, turmeric and stock cube. If needed add a little more water, and leave to simmer for 15 minutes. (This is when I would normally put on our easy cook rice).

Two minutes before serving stir in the yoghurt, and heat through. Serve, topped with a little chopped coriander.

Most often when adding yoghurts to curries they split, i.e. you end up with little specs of yoghurt, however this Total yoghurt was actually really good, just 2 tablespoons full gave a really creamy taste to the curry. Wonderful.