Ladakhi chicken curry recipe

Christine Manfield
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Ladakhi chicken curry recipe

A typical Ladakhi preparation, this simple yet fragrant chicken curry is a recipe of Yeshi and Paul, the chefs at the Stok house in Ladakh.

At a glance
  • Cuisine Indian
  • Recipe Type Main
  • Difficulty Medium
  • Preparation time 5 mins
  • Cooking time 45 mins
  • Serves 4 people
Ingredients
  • 2 Red onions, roughly chopped
  • 8 Cloves garlic, roughly chopped
  • 1 tbsp Roughly chopped ginger
  • 2 Green chillies, roughly chopped
  • 3 Ripe tomatoes, roughly chopped
  • 1 tsp Chilli powder
  • 2 tbsp Vegetable oil
  • 800 g (28.2oz) Chicken breast fillet, sliced into thin strips
  • 2 tsp Salt
  • 2 tbsp Chopped coriander leaves

Step-by-step

  1. Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food processor and blend ?until smooth.
  2. Heat the oil in a frying pan and add the chicken. Fry over a medium heat for 1 minute only, then remove from the pan and set aside.
  3. Tip the onion and tomato paste into the same pan and fry over a medium heat for 40 minutes until softened and sauce-like, adding a little water if it appears too dry.
  4. Add the chicken and stir into the sauce until well coated. Cook for 3 minutes, then season with the salt and remove from the heat. Stir through the fresh coriander and serve hot with steamed rice.

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