Chicken Curry Recipe | Food Diaries | Chef Zarnak Sidhwa | Desi Food

Chicken Curry Recipe | Food Diaries
Chicken Curry Recipe | Food Diaries

Chicken Curry Recipe is one the most delectable desi dishes that there are. You must try this recipe at home.

Watch this Masala TV video to learn how to make Chicken Curry and Pineapple Meringue Cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 24 August 2021.





  • Chicken 1 kg

For The Masala:

  • Oil 2 tbsp
  • Onions (diced) 2
  • Garlic (chopped) 3 cloves
  • Tomatoes 400 gm
  • Ginger (grated) 1tbsp heaped
  • Salt 1 tsp
  • Turmeric 1 tsp
  • Coriander stalks (finely chopped) handful
  • Green chili (finely chopped) 1
  • All spice powder 1 tsp
  • Coriander leaves (chopped) handful



Heat oil in a pan and add the onion and garlic. Once browned add the tomatoes, ginger, salt, turmeric, coriander stalks and chopped chili. Once the paste is thick add the chicken pieces and stir to coat. Fry the chicken. Reduce the heat and put the lid on the pan. Leave to cook for 20 – 25 minutes until the chicken is cooked. Stir in the all spice powder and coriander and serve.

Ingredients For The Cake:

  • Coconut (grated) 1 cup
  • Pineapple in syrup (crushed) 450 gm
  • Eggs 2
  • Butter 125 gm
  • Caster sugar ½ cup
  • Flour 1 ½ cups
  • Baking powder 1 tsp

For The Meringue:

  • Egg whites 6
  • Caster sugar ½ cup
  • Icing sugar 2 tsp

For The Filling:

  • Cream 300 ml
  • Icing sugar ¼ cup
  • Pineapple or coconut essence ½ tsp

To Sift:

  • Icing sugar as required


Toast coconut in a frying pan stirring continuously, until light brown and then remove from pan and set aside. Drain the pineapple juice, reserving ½ cup only. Beat butter and sugar add the eggs one at a time. Fold in sifted flour and baking powder, fold in pineapple and reserved syrup, divide mixture between 2 greased and lined tins and bake at 180 degrees C for 20 minutes. Meanwhile beat egg whites till stiff and add the caster sugar. Fold in toasted coconut. Remove cakes from the oven, working quickly, divide the coconut mixture over the cakes using a spatula to cover as much cake as possible. Bake 30 minutes and let cool. Remove from tins once cold.
For the filling, beat cream add icing sugar and pineapple or coconut essence. Place one cake on serving platter, spread with cream. Place second cake on top. Dust with icing sugar.

Chicken Curry Recipe in Urdu and English

At Masala TV you can check complete Chicken Curry Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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