Tikka Chicken Curry

My mother only served chicken on the bone; we never had white meat growing up. A chicken curry was basically chicken cooked with a mixture of spices, with potatoes and onions added.

Total Time:
1 h 20 m

4 servings

Difficulty: Easy
Occasion: Shabbat


1 chicken, cut in 8 or 10 pieces
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander powder
1 teaspoon Gefen Cumin
1 teaspoon ginger
1 teaspoon garlic
1/2 teaspoon turmeric
pinch of ground cardamom
pinch of ground cloves
1/2 cup Gefen Canola Oil
1 large onion, chopped
1/4 cup Heaven & Earth Ketchup or tomato sauce
3 large potatoes, cubed


(1) Wash chicken thoroughly and set aside. Mix all spices in a bowl and set aside.

(2) Sauté onion in oil until deep golden brown. Add spices and mix well. Add ketchup or tomato sauce and cook for one minute. Add chicken and potatoes. Stir until chicken and potatoes are well-coated.

(3) Lower heat to medium-low and let mixture simmer for about one hour, until chicken is cooked through, stirring occasionally.

Serve with Yellow Cumin Rice.

recommend to friends