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“Named after where the recipe was created. Laguna City. It is a hot, spicy and tangy version of the Indian Chicken Curry”

Ingredients Nutrition


  1. Grind the garlic, ginder and chilies into fine paste.
  2. Add 4 tablespoon oil into the wok and set the fire at high.
  3. Add the ground paste.
  4. Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
  5. Once onions go soft, add the spices and the chickpea flour onto the wok.
  6. Reduce the gas to medium and add the balance 2 tablespoons of oil.
  7. Stir well until the spices and the chickpea flour start browning.
  8. Cut the tomatoes into small pieces and add to the wok.
  9. Add a glass of water and deglaze the wok.
  10. When the water starts boiling, cover the wok and turn the gas to low.
  11. Soon the oil starts separating and the tomatoes starts to disintegrate.
  12. Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
  13. Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
  14. Mix well and increase the fire to high.
  15. Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
  16. Let the chicken simmer and cook slowly for 30mts.
  17. Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
  18. Serve with hot Chappatis or Rice.

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