Home-style chicken curry

Home-style chicken curry

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(116 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
382
protein
46.8g
carbs
10.7g
fat
17.7g
saturates
3g
fibre
2.1g
sugar
7.4g
salt
0.8g

Ingredients

  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seed
  • 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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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.

Recipe from bbcgoodfood.com, February 2012

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Comments

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deebeee's picture

where has the method gone?!

shionuk's picture

Very easy and the blender really does make this recipes paste really well. I think I might use ground cummin next time as the seeds were lingering around too much for my liking or perhaps cook them for a lot longer.

foxychickvp's picture

I made this for the family and WOW don't think we will use the curry house again this curry was amazing , with the spices I used a desert spoon instead of a tsp added a little kick xxx

rooey01's picture

Do you have the method?

millieg11's picture

Absolutely lovely, I forgot the cinnamon but still very tasty!! Will definitely make it again

Bigspottedcat's picture
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Its O .. K ..

Will not do it again.

Rather use the spinach lamb recipe and simply add chicken instead.

chrdol72's picture
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Fantastic!

imbojimbo5's picture
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It's is a delicious dish, so so fresh and quick to make. I've done it 5 or 6 times now and every time I am surprised by how good it is!

diself's picture
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Made it with breast meat and left out the fennel, still gorgeous and so simple.

finnywhizz's picture
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Made this substituting the chicken thighs for breast meat. This was the best home made curry recipe I've ever tried, easy to make and unbelievably full of flavour. It tasted even better on day 2. Can't wait to try it out again for friends.

Pee's picture
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Easy to make and yum ! nice kick of heat and a hint of fennel every few mouthfulls, really lovely.

molly00's picture
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Was excited to make this after reading some of the reviews left! but was very disappointed, was flavorless and bland, totally lacking in flavor.

gilliana83's picture

I'd like to make this recipe for 10 people. Is it as simple as multiplying the ingredients by 2 and a half and cooking the chicken for a bit longer? Any advice greatly welcomed!

0xlisax0's picture
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great curry..all my family loved it..will make it again,was easy and very tasty

dwatson27's picture
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Fabulous! Don't think we will use local takeaway again. Very easy to make and so tasty! Chopped coriander added extra taste too.

marktewk's picture
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Used red onion so some of the descriptive cooking instructions didn't work... or my eyes don't work properly, so I might have overcooked the onions. And yes the onion does "sputter"... caught me by surprise.

Used chicken breast. Might try again with thighs.

Too hot will half the chilli flakes next time. Added yogurt and this helped the flavour get past the chilli heat.

The fennel seeds were good.

I have frozen half... I suspect it will improve with time.

sparkest's picture
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Made this tonight, it was amazing! Stuck to the recipe except I used chicken breast instead of thigh. Probably the best curry I have ever had, much better than a take-away. Served it with rice and the Tamarind chickpeas as suggested. They were lovely too! Will definitely make this again.

newcor's picture

This was my first attempt at a curry - I made it for 9, so doubled up the amounts (was careful with the chilli flakes!) and added a chopped up sweet potato together with some peppers. The kitchen smelled wonderful - I'm surprised there wasn't a queue outside for takeaways - & the result was lovely; much better than any I've bought! Added some creme fraiche to cool the heat a bit & served with a creamy dhal.

dwatson27's picture
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Yet another great recipe! My husband has a favourite take away restaurant and he says he won't need to use it anymore! He is a seasoned curry consumer having worked in an area where there were many indian restaurants for nearly 40yrs. Made cucumber raita and tomato and onion dip as accompaniments alongside shop bought mango chutney. My daughter has anaphalactic shock syndrome so we have to be really careful about ingredients in foods she consumes. This was perfect! Going straight into my recipe binder :)

rooey01's picture

Do you have the method.

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