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Serves
US | Metric
Ingredients
  • 1 whole chicken, cut up into pieces, skin removed but bones left in
Marinade
  • 2 tbsps lemon juice
  • ½ tsp chilli powder
  • salt & pepper
Curry
  • 2 tbsps Ghee
  • 1 onion, sliced
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp turmeric powder
  • 1 tsp fenugreek powder
  • 7 whole cloves
  • 8 cardamon pods, bashed
  • 2 " chunk of ginger, grated
  • 3 large cloves of garlic, grated
  • 2 red chillies, chopped
  • 1 tbsp tomato puree
  • 400 ml chopped tomatoes
  • 2 " chunk creamed coconut
  • 20 g fresh coriander, chopped
MUM’S STYLE CHICKEN CURRY MUM’S STYLE CHICKEN CURRY
MUM’S STYLE CHICKEN CURRY

My mums recipe for chicken curry. Sadly, we lost her over 10 years ago, born in India and travelled to the UK at 12 years old, she became a fantastic cook and her curries were excellent. 


I found an old email she sent me when I first moved to London with the basic ingredients of her curry, this recipe follows this basis with only a slight change with my marinade.They would also have much more liquid in than I usually cook, she did this so you could mop it up with bread. The chicken would be cooked slowly to be tender, so much so you could munch on the marrow bones (this may sound horrendous but honestly tastes great).

Prep 20 minutes
Total 1 hour
  • Pour the lemon juice and chilli onto the chicken and season with salt and pepper. Rub it all over the meat, then let it marinade for 30 minutes in the fridge. The lemon helps tenderise the chicken.
  • Heat half of the ghee and brown the chicken pieces in batches, set aside.
  • Add the sliced onions, add the rest of the ghee if sticking, cook until soft then add the ginger, garlic and chillies. 
  • Cook for a few minutes then add all of the dry spices, mix well.
  • Place the chicken back into the pan and coat in the spices, then pour in the tin of tomatoes. Using the tomato tin add another tin and a half of water. You want this liquid to be covering the chicken, add more if needed.
  • Cover and simmer for around 30-45 minutes.
  • Remove the lid and taste for seasoning.
  • Add the creamed coconut and the coriander, mix well.
  • Cook until the coconut has melted, approx another 10 minutes.
  • Serve with rice and breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


MUM’S STYLE CHICKEN CURRY

My mums recipe for chicken curry. Sadly, we lost her over 10 years ago, born in India and travelled to the UK at 12 years old, she became a fantastic cook and her curries were excellent. 


I found an old email she sent me when I first moved to London with the basic ingredients of her curry, this recipe follows this basis with only a slight change with my marinade.They would also have much more liquid in than I usually cook, she did this so you could mop it up with bread. The chicken would be cooked slowly to be tender, so much so you could munch on the marrow bones (this may sound horrendous but honestly tastes great).

favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 whole chicken, cut up into pieces, skin removed but bones left in
Marinade
  • 2 tbsps lemon juice
  • ½ tsp chilli powder
  • salt & pepper
Curry
  • 2 tbsps Ghee
  • 1 onion, sliced
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp turmeric powder
  • 1 tsp fenugreek powder
  • 7 whole cloves
  • 8 cardamon pods, bashed
  • 2 " chunk of ginger, grated
  • 3 large cloves of garlic, grated
  • 2 red chillies, chopped
  • 1 tbsp tomato puree
  • 400 ml chopped tomatoes
  • 2 " chunk creamed coconut
  • 20 g fresh coriander, chopped

  • Pour the lemon juice and chilli onto the chicken and season with salt and pepper. Rub it all over the meat, then let it marinade for 30 minutes in the fridge. The lemon helps tenderise the chicken.
  • Heat half of the ghee and brown the chicken pieces in batches, set aside.
  • Add the sliced onions, add the rest of the ghee if sticking, cook until soft then add the ginger, garlic and chillies. 
  • Cook for a few minutes then add all of the dry spices, mix well.
  • Place the chicken back into the pan and coat in the spices, then pour in the tin of tomatoes. Using the tomato tin add another tin and a half of water. You want this liquid to be covering the chicken, add more if needed.
  • Cover and simmer for around 30-45 minutes.
  • Remove the lid and taste for seasoning.
  • Add the creamed coconut and the coriander, mix well.
  • Cook until the coconut has melted, approx another 10 minutes.
  • Serve with rice and breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com