Home-style chicken curry

Home-style chicken curry

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(219 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 (257)

Susch's picture
5

Have been trying to make a good curry forever, finally nailed it with this recipe! Thank you! Cooked up the spices on the stove top, mixed with the tomatoes and put on top of skinned chicken pieces in the slow cooker set for 6 hours on low. Left out the stock by mistake but there was a fair bit of liquid at the half time check, so I added 1/2 cup yoghurt with 2 tablespoons cornflour for the last hour of cooking. Hubby rated it spectacular! will def be making this one again!

RowenaK's picture

Very tasty curry, very easy to make! I will be making this one again :)

NicMcG's picture
3.75

Just made this for the weekend and it's so easy to do and tastes great!!

morriliz's picture

Delicious! Easy to make and tastes very authentic. My curry loving boyfriend devoured it. Would def make again :-)

emyrob565's picture
5

Loved this, will def make again!

Loobyloodavies's picture

Lovely easy to cook recipe. I added parboiled sweet potato with the chicken too. Really recommend this as normally I'm an awful cook but this resulted in favourable comments!

claire673's picture

Absolutely delicious! Making it for the fourth time tomorrow night, big hit with everyone. I usually add a red pepper and a handful of spinach leaves to it as well, but really pretty perfect as is!

julieguest's picture
5

yummy will deffo be making again

mrlpeck's picture

It was delicious I made it in the slow cooker on low for 6 hours! Thanks for the recipe

juniemoon's picture

Absolutely yummy - a definite do-again!

niamh1703's picture
5

So delicious! Lots of steps but very well worth it for a lovely rounded flavour, as mentioned in a previous comment it is so much better than a paste or jar of sauce. Highly recommended!

Fridays cook's picture
5

This was lovely and nice not to use a paste.

marion1960's picture

Delicious , I've made this three times now, it's been as good each time.

jpig's picture

as i am a very novice veggie cook i tried this for my other half and was complimented on how good it was. the smell is absolutley fabulous especially when cooking the spices at the beginning. it is really easy to follow and i thoughly enjoyed the whole experience xx

Vendee France's picture

Great meal using cod. But I must admit I never thought to use prawns,but I will next time.

BexH's picture
5

Delicious! Used fish pie mix instead of chicken, a whole fresh red chilli instead of the dried flakes, added a tsp of black onion seeds and replaced half the stock with coconut milk. I'd run out of curry paste so had to find a recipe for dinner, think I'll forget about buying paste in future - this is so easy (you don't necessarily need to bother with a food processor at all, I just chopped everything up finely) and really tasty. Five stars!

Rex's picture

One of the best curries I've ever made. Took care to reduce sauce at each stage as per recipe. Flavour and texture were very authentic and resembled a good restaurant dish. Will make a large batch of sauce for freezer next time and try with fish or prawns as a change from chicken.

Vendee France's picture

Making this yet again but using cod cut into pieces.So instead of using chicken stock I am using a vegetable stock cube.

Philly B's picture

Brilliant! Made this with my 10 and 12 year old and they were so surprised at seeing all the foods go in that they usually wouldn't eat and they loved it!

pastayum's picture

This was a big hit in our house, easy to make with basic store cupboard ingredients.

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