Spice up your life with Lajina Masala

Basic Chicken Curry

Print this recipe

This recipe was lovingly created using Lajina's Curry Masala spice pot.
Head over to Lajina's shop to buy the spice pot for this recipe.
Buy today!
Curry Masala
Serves 4 People
chopping board
sharp knife
big saucepan
wooden spoon or spatula
Prep time
Cook Time

Once you have learnt the art of making a basic, tasty, fresh curry sauce, you can’t go back to jars or ready made sauces, it is so simple and healthy, with guaranteed results every time.

So, I know you have a video of this recipe and the instructions are included on the curry masala pots, but here it is with lots of my tips to create the nation’s favourite curry.

Curry is always about cooking those onions well, (try grating them) ensuring you don’t burn your spices and sealing the chicken into the sauce, on a high heat without burning, to take on the great flavours, it’s just practice, keep a jug of water to cool the pan when necessary.

For the tastiest chicken curry, try the darker meat, the legs or thigh, preferably with the bone in, it’s juicier and more flavoursome than the breast.  For this basic, starter curry, it’s not necessary to add ginger and garlic but if you decide to do so, add it to the onions, once they are soft, grate an inch of ginger and two garlic cloves crushed will be fine.  Remember, if you have an upset tummy from eating curry, it will be most likely, from eating ginger and garlic that has not been cooked through.

Please, just have a go, spicing is the trickiest part and that has been done for you!  I guarantee if you follow my step by step instructions, you will discover the freedom and love to create your favourite flavours with guaranteed results every time.





  • 2
    onions, chopped or grated
  • 1
    Curry Masala
  • 200 Grams
    tomatoes (from a tin)
  • 500 Grams
  • 1/2 Teaspoon
  • 1 Tablespoon
    Cooking Oil
  • 1 Tablespoon
    fresh coriander, washed and chopped


  1. Fry your onions in cooking oil and keep adding a splash of water to ensure you cook your onions until golden, make sure you don't burn them.

    To speed up the onions, add some salt now.

    A medium heat is good, too low and the onions become sweet, too high and they burn. If you decide to watch over them, then a higher heat is fine, just keep a jug of water close by to cool the pan down when needed.

    It should take 15 - 20 minutes to cook the onions well if using ginger and garlic, this is the point to add them.

  2. Just before adding the curry masala, make sure you have a jug of water ready.

    Now's the time to add the curry masala mix and when adding it to the onions, pour in half a cup of water to create a sauce and stop the spices from burning.

  3. Now, cook the spices through for about five minutes and add water if the pan dries out.

    Keep an eye on the spices and ensure you keep stirring to stop the pan from sticking, always add a splash of water if need be.

  4. Pour in tour tomatoes, (half a tin) and cook your sauce for five minutes.

  5. You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

    The sealing process take patience and little bubbles of fat will start to appear in about five minutes and that's when you add an extra mug of water and simmer until the chicken is cooked through.

    If you are not sure if the chicken is cooked through, use a temperature probe and ensure the chicken is 75°c.

  6. Finishing your curry.

    You have the most basic version and this is where you may like to add a little knob of butter, a squeeze of lemon, a drizzle of cream and I always like to add fresh coriander.

    Enjoy your curry, serve with fresh chapaties or rice as an easy everyday meal!

2 reviews for Basic Chicken Curry

  1. Brenda Reid


    I read about Lajina in a magazine and got in touch and bought her spice pots. They are just terrific! Unlike the spices in my pantry, Lajina’s are freshly blended for you – and that makes a difference. Her curries are easy to make and varied (one masala pot for each curry – meat, fish or vegetable.) Slowly simmer as she instructs, while you sip a cold drink and 45 minutes later your delicious curry is ready to eat. Thank you Lajina and good luck in the future.

    • Lajina Leal


      I love this, thank you so much, Brenda, for leaving your kind comments.

      Really look forward to cooking with you soon, Kind Regards, Lajina

  2. Barbara


    Where is the garlic and ginger paste which I thought was the basis of any curry?

    • Lajina Leal


      Dear Barbara, thank you so much for your question? We don’t have ginger and garlic in this recipe because it’s included in the spice blend. The curry masala blend is a special blend that works like magic 🙂

  3. Fionnuala Williams


    Lajina did a cookery demonstration at our Eyton and Wellington WI last night and it was fantastic. She is a very entertaining speaker and explained clearly what she was doing and what ingredients she was using. Everyone enjoyed it and the food she cooked for us was delicious. Would recommend highly !

    • Lajina Leal


      thank you so much, Fionnuala, you were a great group, so welcoming and fun, thank you for having me 🙂

Add a review