Curried Chicken Bhaji

When we have extra chicken breasts at home the dry bhaji curry is what I used to regularly make for my young kids after a tiring day at work because it was very quick, flavoursome and always welcomed by my girls.

Its packed with taste…curry taste but finishes like a bhaji.
My girls had it offered with masoor dhal but would usually opt to have it on its own.

Its up there as one of my frequently cooked dishes. A boiled egg chopped in does not go amiss sometimes!

It has dominant flavours of cinnamon.
I grind cinnamon and cardamoms into fine powders and keep them in air tight jars.
They are magic in curries!


2 large chicken breasts cut into 2 inch chunks.
1 cinnamon stick
3 cardamoms split
2 bayleaves
2 onions cut into 1 inch size pieces.
2 green chillies thinly sliced.
5 cloves of garlic minced.
4 tbsp veg oil

4 tsp East End Mild Madras curry powder.
1 tsp tumeric
1 tsp chilli poowder
1 tsp cinnamon powder.
1 tsp salt.


Heat the oil in pan, when hot add cinnamon stick, cardamoms and bayleaves.
When its arromatic add the garlic, stir for about 20 seconds then add chicken.

Stir everything for few minutes adding in the onions and all the spices and half teaspoon of cinnamon.

Stir and mix everything well. Now you dry fry the ingredients stirring occasionally.
Cook on med heat. Let the spices gently cook, the onions soften and take on colour.
When the onions and chicken get slight caremalisation and chickens cooked, add green chillies and other half of cinnamon powder.

Cook for few minutes and serve garnished with fresh coriander.

Please do not be tempted to add other spices as the flavour and taste comes from that singular powdered spice, garlic and onions.

I hope you enjoy what my girls loved to tuck into… with no fuss…

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