Top | Savita Iyer-Ahrestani

Geneva Chicken Curry

(recipe, Savita Iyer-Ahrestani)


  1. 2 Tbsp. vegetable oil
  2. 8 chicken legs, skinned
  3. 2 large onions
  4. 2 fresh tomatoes
  5. 1 Tbsp. grated ginger
  6. 1 Tbsp. grated garlic
  7. 1 tsp. garam masala (see Note)
  8. ½ tsp. chile powder
  9. 1 tsp. turmeric
  10. 2 Tbsp. plain yogurt
  11. 4 large potatoes, chopped into eighths
  12. 1 Tbsp. light cream
  13. 1 tsp. salt


  1. Heat the vegetable oil in a frying pan over medium heat. Fry the chicken legs in the oil until they are slightly brown.
  2. Chop the onions into small pieces and brown them in a large saucepan over medium heat. Chop the tomatoes and add them, with the grated ginger and garlic, to the onions, and let everything brown nicely over medium to low heat.
  3. Once the mixture is brown in color, add the garam masala, chile powder, and turmeric. Continue to brown for a few more minutes.
  4. Whisk the yogurt in a bowl and add it to the mixture.
  5. Add the chicken legs, chopped potatoes, some water, the cream, and the salt.
  6. Increase the heat and let everything simmer together. Taste and add more salt and a pinch more garam masala if needed. (Garam masala produces a sour taste, so do not add too much.)
  7. Lower the heat and allow the curry to simmer for about 20 minutes.


Garam masala is a blend of ground curry spices. You can make your own blend, or buy it ready-made at the grocery store or online.