This easy chicken sharabi curry recipe shows you how to make a delicious chicken curry made with a kick of alcohol – in this case wine!
Folks today I’m bringing you this taste tantalising chicken sharabi curry.
This is an amazing curry made from spices, tomatoes and green chillies which combine to provide an altogether amazing fusion of flavours!
Here I’ve adapted an original chicken sharabi recipe I learnt a few years ago when attending an Indian cookery class.
That particular recipe called for 8 tablespoons of vegetable oil, and was a bit more complicated to make……
In my recipe I’m using just 1 tablespoon of vegetable oil and my blender to break down the onions.
This means the recipe still retains ALL the flavour of the original one, but not ALL the calories. It’s also simpler to make, but still as delicious!
This chicken sharabi is a medium spiced curry but you can vary the amount of green chilli you add to the recipe to suit your own spice tolerance / taste.
I’m well aware that chicken curry is a family favourite, but this isn’t just your ordinary chicken curry recipe. This one is really special and it’s Lady Lynne’s favourite too!
Indeed I no longer ask her what curry she wants for her “Sunday Curry” as I always get the same answer “Chicken Sharabi”. I’d end up making the same curry every Sunday!
She has a little song that goes along with this too. Whenever this is in the making there are choruses of “Chicken Sharabi, Chicken Sharabi”. That’s it. The lyrics are pretty simple if you want to learn them too. 😆
To serve this Easy Chicken Sharabi Recipe you may need….
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These are the balti dishes I use to serve my curries. You’ll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes. They’re easy to clean and you’ll enjoy them for life!
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Other Popular Chicken Curry Recipes For You To Try
- Green chilli chicken curry is one lean mean dish. Lean as it’s lower in calories and fat than an average restaurant curry. Mean as you get bags of flavour from minimal ingredients!
- Chicken curry in a hurry is quick, delicious and packed full of taste. Healthy and on the table in under an hour it serves up to four.
- One pot chicken dhansak is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
Coming Next Week on Neil’s Healthy Meals
OK so moving on to next week. We’ll start with a new tasty breakfast/brunch recipe on Tuesday, Chorizo and Egg Breakfast Burritos.
And it’s been a while coming but on Thursday, a brand new no bake blueberry cheesecake recipe! Woohoo!
Right, I hope you can join me next week. In the meantime have an amazing weekend! 😀
Easy Chicken Sharabi Curry Recipe
Serve your chicken sharabi with rice or an Indian bread.
If it’s a bread you prefer and you don’t have time to make my Home Made Naan Bread and you want to keep the calories as low as possible then choose Roti at your supermarket. Roti breads are made with wholemeal flour.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Easy Chicken Sharabi Curry
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tbsp garlic and ginger paste
- ½ 400 g tin of chopped tomatoes
- 1 tsp salt
- 100 ml water
- 100 ml red wine
- 1 tbsp green chilli paste*
- 1 tbsp tomato ketchup
- Salt and freshly ground pepper.
- 600 g skinned chicken breasts cut into bite size chunks
- 1 tbsp freshly chopped coriander
- Gently heat the oil in a medium sized saucepan then add the onion and cumin seeds and fry until the onions are softened.
- Stir in the turmeric, ground coriander and garlic and ginger paste and stir through for a minute or so.
- Add the chopped tomatoes and salt, bring to the boil then turn down to simmer for a couple of minutes.
- Blitz the onion and tomato mixture in a food processor until pureed.
- Return to the saucepan, gently heat and then stir in the water and red wine, green chilli paste and tomato ketchup. Allow the curry sauce to return to the boil then turn down to simmer. Season to taste.
- Add the chicken, coating well in the sauce and cook for about 15 minutes, stirring throughout to ensure the chicken is cooked through.
- Serve on rice of your choice**, garnished with the freshly chopped coriander.