Friday Night Chicken Curry with Onion Bhajis Recipe

#Chicken Curry and Onion Bhajis Recipe from An Island Family By Grace 

Having previously posted my Bread Machine Naan Bread Recipe, I had a request for a recipe for the curry we eat with our naan bread. I thought that I would include a recipe for Onion Bhajis, which we also occasionally enjoy having with our curry. Apologies to anyone who makes real, authentic curries and bhajis- this Friday Night Chicken Currry and Onion Bhajis Recipe is what my husband and I enjoy, made with what I am able to get from our supermarket.

Although we have a date night every week, and almost always have curry, bhajis are just more of a hassle for me to make, and they are also deep fried, so I don’t want us to be eating them too often. But they do taste very nice! You can make them more or less spicy by adjusting the amount of spices in them, or you can use curry powder instead of separate ground spices. I have come up with the onion bhaji recipe according to the ingredients in a pre-packaged bhaji mix I used to get.

Friday Night Chicken Curry and Onion Bhaji Recipe from An Island Family By GraceFriday Night Chicken with Onion Bhajis from An Island Family By Grace









You can see in the photo of the curry ingredients on the left that I have used chicken thigh fillets this time, but the curry does taste better with chicken breast. You could of course use left over chicken from a roast if you’ve had one. At the moment I get all our meat from the reduced section of our local Co-op, and freeze it when I get home, as this is much cheaper, so thigh fillets were what was available this time. I only used half of them for the curry, but if I was using chicken breast, I would use two. The onion bhaji ingredients have the garlic bulb with them in the photo, but that shouldn’t really be there, as I don’t put garlic in the bhajis.

To be honest, our curry recipe is not exactly the same every week- I adapt it according to what I have on hand. Often it will be more of a korma type curry, as that is my husband’s preference, but I have also sometimes made a dhansak type curry by adding a cup of leftover lentil soup, or recently I used mince to make a dopiaza type dish, as I had no chicken left. You can also add coconut milk instead of double cream, and you can add coconut cream/ paste for extra flavour and texture. So the following recipe is perhaps the type of curry that I most often make.

Friday Night Chicken Curry with Onion Bhajis Recipe
Print Recipe
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Friday Night Chicken Curry with Onion Bhajis Recipe
Print Recipe
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Chicken Curry
Onion Bhajis
Servings: people
Recipe Notes

1. Saute the onions and garlic in the oil until tender.

Friday Night Chicken Curry with Onion Bhajis ~ An Island Family By GraceFriday Night Chicken Curry with Onion Bhajis Recipe } An Island Family By Grace

2. Add the chicken and cook until no pink meat shows.

3. Stir in the curry powder and sauté for a few seconds, then stir in the tomato puree.

Friday Night Chicken Curry with Onion Bhajis Recipe - An Island Family By Grace

4. Add the double cream or coconut milk, stir well and allow to simmer.

5. Add water, stirring well. Simmer for 10 mins to allow the chicken to cook, stirring frequently.

6. While the curry is cooking, make the onion bhajis.

7. Heat the oil in a small saucepan on high- it is important not to leave the room while making the bhajis- you don't want a fire! Obviously if you own a deep fat frier, you can use that.

8. Put the gram flour into a high-sided bowl or measuring jug. Stir in the spices, salt and sliced onion.

Friday Night Chicken Curry with onion Bhajis Recipe - An Island Family By Grace

Onion Bhajis in Progress for Friday Night Chicken Curry Recipe - An Island Family By Grace







9. Stir in 1/3 cup of the water first, then add the remaining water 1 tablespoon at a time, until the batter has a spoonable but not runny consistency. If you feel that there is already enough water, don't add the full amount.

10. Use a dessert spoon to gently lower balls of the batter, about 1 to 2 tablespoons in size, into the hot oil. Be careful not to splash yourself with the hot oil!

11. After a couple of minutes, carefully use a spoon to turn the bhajis over. They should look golden brown, and will feel lighter than when you put them in. Cook for a couple more minutes.

Onion Bhajis to go with Friday Night Chicken Curry } An Island Family By Grace

12. As each bhaji is cooked, use a slotted spoon to carefully remove it from the pan and put it into a bowl or plate lined with kitchen paper or a cloth napkin. Set aside and finish off cooking the curry.

13. Add your flour/ xantham gum or glucomannan to thicken the curry sauce, beating well with a balloon whisk at the same time, to prevent lumps from forming.

14. Serve with naan bread, or rice, and enjoy!


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Finished Friday Night Chicken Curry with Onion Bhajis - An Island Family By Grace

It was our wedding anniversary when I wrote this post, so I went all out and made Bread Machine Naan Bread as well as the Chicken Curry and Onion Bhajis. You can see my recipe for the naan bread here if you would like to make it.

Please let me know if you try the Friday Night Chicken Curry with Onion Bhajis Recipe, and if you enjoy it!


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10 Comments on “Friday Night Chicken Curry with Onion Bhajis Recipe

  1. Thank you so much for sharing these great looking recipes. I love chicken curry. I’m going to try both of these although I’ll have to make the curry mild as my husband doesn’t like hot spicey food. I hope your week is off to a great start. My best to you 🙂
    Lilly’s Mom recently posted…Five Thoughts for Friday……My Profile

    • You’re welcome 🙂 Yes, you can really make it as mild or as spicy as you want. Hope you have a good week too and enjoy the curry!

    • Thank you for your comment Steph. That’s a good point- our children love curry too, but definitely not as spicy as we can manage.

  2. Thank you for sharing. I was just talking to a friend on Sunday about how I would love to learn to make a Korma type curry. At the moment I buy a jar as I have only just started eating curries. It is yummy, but I would like to be able to create it myself. I shall have to try your recipe and see how it compares!
    Claire recently posted…Seasons of Joy: My TestimonyMy Profile

    • We like them as a special treat, and it’s great that you can make them as spicy or as bland as you like! Hope you enjoy them 🙂

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