Maharaja Curry

This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken.

Original recipe makes 4 servings


2 tablespoons vegetable oil
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 clove garlic, minced
1 tablespoon minced ginger
5 peeled, seeded, and chopped tomatoes
1 pound skinless, boneless chicken breast meat – cubed

  • PREP

    30 mins

  • COOK

    30 mins


    1 hr


  1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
  2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.


Calories: 240 kcal
Carbohydrates: 14.1 g
Cholesterol: 59 mg
Fat: 9.9 g
Fiber: 3.7 g
Protein: 24.6 g
Sodium: 62 mg