[pb_row ][pb_column span="span12"][pb_heading el_title="Heading 1" tag="h2" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="48" font_style="strong" color="#ffffff" border_bottom_style="solid" border_bottom_color="#000000" appearing_animation="0" ]Experience authentic Indian cooking with Shivani Dhamija[/pb_heading][/pb_column][/pb_row]

[pb_row background="none" border_width_value_="0" border_style="solid" border_color="#000" width_unit="%" div_padding_top="0" div_padding_right="20" div_padding_bottom="0" div_padding_left="20" ][pb_column span="span12"][pb_heading el_title="Chicken Curry" tag="h2" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="36" font_style="normal" color="#ffa909" border_bottom_width_value_="0" border_bottom_style="solid" border_bottom_color="#ffa909" padding_bottom_value_="10" appearing_animation="0" ]Chicken Curry[/pb_heading][/pb_column][/pb_row][pb_row background="none" border_width_value_="0" border_style="solid" border_color="#000" width_unit="%" div_padding_top="10" div_padding_right="10" div_padding_bottom="10" div_padding_left="10" ][pb_column span="span8"][pb_text el_title="Chicken Curry" width_unit="%" enable_dropcap="no" appearing_animation="0" ]



  • Chicken- 500 gm
  • Canola/ Vegetable oil- 2 tbs
  • Onion- 5-6
  • Tomatoes -2-3
  • Ginger garlic paste- 1 tbs
  • Sk’s Curry Masala- 2 tbs
  • Oil
  • Salt to taste
  • Coriander leaves- garnish
  • SK’S Garam Masala- 1/2 tsp
  • 3 green Chillies  (optional- if you like it spicy)


  • Take some oil in a wok and heat the oil.
  • Add ginger garlic paste, let them turn brow, don’t burn it.
  • Add the green chillies.
  • Cut onions into small slices and add the onions to hot oil
  • Stir the onions till they turn brown
  • When you see they are turning brown add chicken pieces
  • Stir the chicken pieces , turn into a slow flame and cover it
  • After 10 mins add the garam masala, curry powder, salt, stir it and again keep it covered for 10 mins,
  • After 10 mins open the lid and stir it,
  • Add small pieces of tomatoes.
  • Stir the tomatoes with the chicken and cover it.
  • After 15 mins, check if the tomatoes are feeling mushy and if yes stir it again and keep the lid covered again for 5 mins.
  • Add one glass of water to create the gravy and let the chicken boil in that water.
  • Once boiled put back into slow flame and let it boil with chicken till it you feel the gravy is thick enough.
  • Also check by putting fork inside chicken if its cooked or not.
  • Garnish with Coriander/ cilantro leaves

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  • Restaurant style of chicken curry: Take the chicken curry in a pan add cream and mix it and sprinkle some coriander leaves on top.
  • Always check the salt before serving, salt is the most important ingredient in Indian food.


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Shivani's Kitchen

Call 902-482-7714
Text 902-412-7072

Mailing Address
16 Tayberry Court
Halifax, Nova Scotia
B3S 1L1


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