Home / Recipes / Chicken Curry Muthu Style
My Recipes

Chicken Curry Muthu Style

  • Serves 4 - 5
  • Difficult

Until we found this recipe – one that left all our family members asking for more and more.


How old were you when you started cooking? I was about 15 years when I first started to help my mum cook. 

Personal wish related to cooking: To ensure that my kitchen always smells heavenly! 

Shalina Melwani , Kitchen Minister


  • 6 pieces of chicken
    1tbsp mix seeds
    5-7 cardamom seeds
    Small piece of cinnamon stick
    1 star anis
    2 big onions – blended
    2 tomatoes
    1tbsp ginger paste
    1tbsp garlic paste
    1 tbsp turmeric paste
    1tbsp fresh chili paste
    1 lemon grass
    1 piece of blue ginger
    2 tbsp coriander powder
    3 tbsp BABA’s meat curry powder – mixed with water to become a thick paste
    BABA’s chilli powder (to taste)
    Salt (to taste)
    A handful of chopped fresh coriander



    1. Marinate chicken pieces with ginger, garlic, tumeric and tomato. (Do not cut the tomato, crush it with your fingers)
    2. Keep in fridge for 2-3 hours.

    To Cook:

    1. Heat ½ cup of oil in a cooking pot
    2. When hot, throw in the mix seeds, lemon grass and blue ginger.
    3. Add the cardamom, star anis and cinnamon stick.
    4. Add in the onions and fry till soft. There must be a substantial amount of oil to fry the onions.
    5. Add in the coriander powder, BABA’s meat curry powder and fresh chili paste. Keep stirring as the powder is likely to burn at the bottom of the pot. If it gets too dry, add in a little water and keep stirring. If you like it to be spicy, you can add the chilli powder at this point.
    6. You should also add in the salt (according to your taste) at this stage.
    7. Once you start to see the oil separating from the onions, it’s time to add in the chicken.
    8. Add the chicken to the mixture and stir to ensure the chicken is well coated with the onion mixture.
    9. Cover pot and leave on a low fire to cook. Remember to stir the chicken every 15 minutes so that the powders do not burn at the bottom of the pot. Do not add water as the water from the chicken will be enough for it to cook.
    10. Once the chicken is cooked, remove lid and put the fire on medium heat until the water is all dried.
    11. Once again, you should see the oil separating from the chicken mixture. This is a signal that the onions are well cooked. You may want to taste the chicken to ensure that all the spices and salt are enough.
    12. Once the taste is perfect, add in a little hot water. This is for the gravy. Remember, it shouldn’t be too thick nor too watery.
    13. Give it one boil and switch off the fire.
    14. Garnish with coriander and serve with rice / chappati / naan!