Home-style chicken curry

Home-style chicken curry

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Recipe uploaded by

member_thumb Roopa Gulati

5 stars 99 ratings 5

Recipe by Roopa Gulati

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

Method

  1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  4. Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
  5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Try

SAVE TIME

Adding a dash of water while blitzing the onion, garlic and ginger saves on chopping time and helps thicken the masala as it cooks.

PER SERVING

382 kcalories, protein 46.8g, carbohydrate 10.7g, fat 17.7 g, saturated fat 3.0g, fibre 2.1g, sugar 7.4g, salt 0.8 g

Recipe from bbcgoodfood.com, February 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo dfiddy

    29 February 2012

    dfiddy commented on this recipe

    just cooked this curry and it was lovely, all the family enjoyed it too :) will def do again.

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  • Binder photo dfiddy

    29 February 2012

    dfiddy rated and commented on this recipe

    5 stars

    sorry forgot to rate

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  • Binder photo reema

    07 March 2012

    reema rated and commented on this recipe

    5 stars

    This recipe transported me to my Calcutta days where chicken curry is prepared with a hint of sugar.....must say very authentic and easy to make recipe. kudos to the Chef. :)

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  • Binder photo joealessi

    07 March 2012

    joealessi commented on this recipe

    Could I make this in a slow cooker?

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  • Binder photo Emmac8007

    13 March 2012

    Emmac8007 rated and commented on this recipe

    5 stars

    Really nice!!! I left the fennel seeds out and it was still great!!! Defo try!!!

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  • Binder photo Thecakelady

    15 March 2012

    Thecakelady rated and commented on this recipe

    5 stars

    This is definitely going to be a favourite in my household from now on! Easy and quick to make and an authentic curry flavour. I used chicken breast meat because I had it available but will try with chicken thigh meat in the future as it is easy to overcook breast meat and I don't think it is as tasty as thigh meat.

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  • Binder photo SuzA

    22 March 2012

    SuzA rated and commented on this recipe

    3 stars

    Far too hot for me, maybe try it with less chilli flakes next time

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  • Binder photo sarahlina88

    03 April 2012

    sarahlina88 rated this recipe

    5 stars

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  • Binder photo Clairewalking73

    06 April 2012

    Clairewalking73 rated and commented on this recipe

    5 stars

    This is an impressive curry easy to make and so tasty

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  • Binder photo Fluffy

    07 April 2012

    Fluffy rated this recipe

    4 stars

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  • Binder photo Julia

    16 April 2012

    Julia rated this recipe

    5 stars

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  • Binder photo Porgster

    21 April 2012

    Porgster rated and commented on this recipe

    3 stars

    This was ok, a bit of a faff if your on the busy side, however the smells are fab when cooking. It turned out allright and the family said it wasnt bad! i felt like i had been cooking it all day, so by the time I got round to eating it, the novelty had worn off. Don't think I will cook this again as it wasn't one of my better dishes. Each to their own I guess!

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  • Binder photo Worr

    21 April 2012

    Worr rated and commented on this recipe

    5 stars

    Absolutely delicious. I enjoyed making it too. Definitely making again. The cooking times were spot on too - I often find I need to cook things for longer than a recipe states but not this time.

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  • Binder photo Poppalino

    25 April 2012

    Poppalino commented on this recipe

    Oh my days Brov ! this was delicious...

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  • Binder photo CSCollins

    25 April 2012

    CSCollins rated and commented on this recipe

    5 stars

    This is a beautiful curry! I am definitely going to recommend this one to my friends. So easy too. Who needs oily takeaways? I used chicken thighs on the bone and browned them first seperately before adding them to the tomato paste - I couldn't get boneless and couldn't be bothered to strip the meat off first. I simmered the thighs in the sauce for 15 minutes to be sure they were cooked. The meat could have been more tender but the meal was lovely just the same. Next time will get either chopped thighs or breastmeat.

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  • Binder photo spud

    27 April 2012

    spud rated and commented on this recipe

    1 stars

    Cooked it exactly as recipe stated. I thought it was very bland had to add more spices to give it some flavour

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  • Binder photo poptart

    28 April 2012

    poptart rated and commented on this recipe

    5 stars

    Wow. Made this last night and it was lovely. Used breast meat and lots of coriander. So quick and easy will defo make again.

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  • Binder photo Peter747

    29 April 2012

    Peter747 rated and commented on this recipe

    4 stars

    Great taste. Used breast instead of thighs but worked out fine. So simple to make once the 2 bowls of pastes have been prepared. Will definitely do again

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  • Binder photo Ed Murray

    04 May 2012

    Ed Murray rated this recipe

    5 stars

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  • Binder photo oopla69

    06 May 2012

    oopla69 rated and commented on this recipe

    4 stars

    Really tasty and easy to do. Would put more chillies in next time though as I like my curries with a bit more of a kick.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

Ingredients

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PER SERVING

382 kcalories, protein 46.8g, carbohydrate 10.7g, fat 17.7 g, saturated fat 3.0g, fibre 2.1g, sugar 7.4g, salt 0.8 g

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