Easy Chicken Curry by Sumit

Prep time 15mins
cook time 30mins

This recipe was submitted by Sumit Dadhwal in July 2020. You could use any of the larger Lodge skillets or a deep skillet for this delicious family dinner.


  • 800g chicken breast, sliced into 2cm pieces
  • 2 tablespoon oil
  • 2 red onions (250 g)
  • 1 teaspoon ginger-garlic paste (made with equal parts ginger & garlic, ground or blended into a paste with a little water to aid consistency).
  • 1 tomato (150 g)
  • 50g cashew nuts
  • 1 cup milk or water
  • 1 teaspoon tomato paste


  • 2 cloves
  • ½ teaspoon cumin
  • ½ teaspoon mustard seeds
  • 2 green cardamom pods
  • 1 cinnamon stick
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red Kashmiri chili powder (for colour) or paprika



  1. Soak the cashew nuts in warm milk for 10 minutes and make a paste in a blender.
  2. Heat 2 tablespoon oil on medium heat and add cumin, mustard seeds, cloves, cardamom and a cinnamon stick. Cook approximately 30 seconds and add finely chopped onion. Add salt and cook the onions until caramelised, 5-6 minutes. If needed, add 2-3 tablespoon of water to cook the onions.
  3. Add ginger-garlic paste and cook for 1 minute.
  4. Add turmeric powder, chilli powder, coriander powder and mix well. Add the chicken pieces and sauté for about 3-4 minutes. Add ½ cup of water (if needed) and cover with a lid. Stir occasionally and cook until the chicken is cooked through (8-10 minutes).
  5. Add garam masala, tomato paste and finely chopped tomato. Mix well and cover with a lid, cooking for another 3 minutes.
  6. Add cashew paste, cook for 1-2 more minutes. Add water to the gravy until it reaches desired consistency.
  7. Garnish with fresh coriander and serve it with basmati rice or naan.