Falu’s Curry Recipe

Falu is a friend of mine (so no website for you to refer to). Falu showed me this recipe at a cooking event where we helped her cook it than had a marvellous afternoon eating it. Contact us if you would like to find out about her cooking classes

This version is with chicken but you can replace with masala fish or any other meat of your choice

The secret is to make that thick yummy gravy and that happens by frying the onions until they are brown and caramelised.

INGREDIENTS – serves a small crowd

1kg chicken pieces (bone chicken mixed with breast or thighs is good as just breast goes hard)

1 tablespoon garam masala

1tsp garlic paste

1tsp ginger paste


1 kg onions cut and friend until brown, just a step away from burning so to speak

1 kg tomatoes blended skin and all

2 tablespoons tomato paste

3 tablespoons or more Lila Masala (coriander pesto)

1tsp turmeric

2 tablespoons curry powder (that we made)

2 cups of coconut cream

coriander and lemon to garnish

**Use skinless chicken to ensure the marinade gets into the meat and also the skin turns to rubber within a curry


Marinade chicken with garam masala, garlic and ginger pastes and salt and leave for a couple of hours

Fry your onions in olive oil and when nice and brown add blended tomatoes

Add turmeric and curry powder and cook for ten fifteen minutes

When oil starts separating from the water content, add tomato puree and lila masala

Add salt to taste

When chicken is tender, add coconut cream, stir in for a couple of minutes and then serve

Garnish with coriander leaves and lemon

Always ensure all six  tastes are in a curry

1) Sweet – tomato, tomato puree, coconut cream etc

2) Salt – salt and tomatoes, lila masala

3) sour – tomatoes, lemon

4) pungent – garam masala, curry powder

5) Astringent – lila masala

6) Bitter – Lila masala


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