Home-style chicken curry

Home-style chicken curry

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(228 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal382
  • fat17.7g
  • saturates3g
  • carbs10.7g
  • sugars7.4g
  • fibre2.1g
  • protein46.8g
  • salt0.8g
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Ingredients

  • 1 large onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic clove, roughly chopped
  • 50g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp vegetable oil
  • 2 tsp cumin seed
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thigh, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

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.

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Comments, questions and tips

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molly00
19th Apr, 2016
0.05
Don't bother with this! Was hot but totally bland in flavour!
Yorkyboy72
11th Apr, 2016
5.05
Made this tonight. Absolutely lovely. I will definitely be making it again. Perfect blend of spices with a hint of sweetness from the sugar to balance it out.
haedir
10th Apr, 2016
I've made many curries but was really disappointed in this one. I followed the recipe to the letter but it tasted harsh, flat, acidic. Very odd.
LaurenA1987
8th Apr, 2016
5.05
I cook a lot of homemade curries and this was one of the best! I used 2 large chicken fillets and added a green pepper, and with the above listed quantities it made 3 generous portions. I omitted the sugar, used 1tsp chinese 5 spice instead of the fennel seeds (to get the aniseed flavour), used 1tsp cayenne pepper as I had no chilli flakes/powder and added 3 fresh red chillis (we like hot curries!). Really excellent flavours and easily adaptable for those liking a hotter or milder curry. Absolutely delicious!
jodi118
14th Mar, 2016
Really tasty curry, I used chicken breast, and only a sprinkle of sugar, doesn't really need it, fennel seed is quite a strong flavour, I used the amount stated and was fine for me but I like the taste of it. Will make this one again! Served with a dollop of natural yogurt
Luciferloo
3rd Mar, 2016
5.05
I've cooked this a number of times and for various different people and it never fails to impress. Absolutely delicious and better than any takeaway or possibly even Indian restaurant meal I've ever had. A total favourite.
tahopkins
28th Feb, 2016
3.8
I used half chilli flakes, a bit more sugar and Greek yoghurt, went down a storm!
Karl Parkinson
25th Feb, 2016
Good curry, only put half tsp chilli flakes if you don't like it hot (doesn't need think sugar for me either)
finny79
24th Feb, 2016
5.05
Great curry and always my 'go to' when i have people round, has a great kick to it!
jacquicc
20th Feb, 2016
5.05
Really lovely flavoured curry. I added some green beans as well

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