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Home-style chicken curry

• Roopa Gulati

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.7 out of 5.909 ratingsRate

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

Freezable

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 1 large onion

• 6 garlic cloves

  roughly chopped

• 50g ginger

  roughly chopped

• 4 tbsp vegetable oil

• 2 tsp cumin seeds

• 1 tsp fennel seeds

• 5cm cinnamon stick

• 1 tsp chilli flakes

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp caster sugar

• 400g can chopped tomatoes

• 8 chicken thighs

  skinned, boneless (about 800g)

• 250ml hot chicken stock

• 2 tbsp chopped coriander

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Nutrition: per serving

• kcal452

• fat25g

• saturates43g

• carbs1210.7g

• sugars97.4g

  low

• fibre3g

• protein43g

• salt0.54g

  low

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Method

• step 1

  Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp 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.

• step 2

  Put 6 roughly chopped garlic cloves and 50g roughly chopped 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.

• step 3

  Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

• step 4

  Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

• step 5

  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.

• step 6

  Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

• step 7

  Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

• step 8

  Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

• step 9

  Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

• step 10

  Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

• step 11

  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.

• step 12

  Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

RECIPE TIPS

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.

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Overall rating

A star rating of 4.7 out of 5.909 ratings

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