Home-style chicken curry

Home-style chicken curry

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(129 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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fil_auto's picture
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Superb Curry. Added various other veg to bulk out a little, mixed veg ( peppers, courgette and mushrooms ) added after the chicken ( I used breast too ) stage, as well as a rake of birdseye chillies to intensify the heat throughout the dish. Very tasty indeed.

Served with plain basmati rice and a couple of small peshwari naans, will be doing this again soon, for sure :)

katiebo1's picture
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Fantastic we have had this twice now and the kids love it too, very tasty better than a takeaway :-)

hughbert's picture

Tasty and easy, I will add more heat next time. The depth of flavour definitely justifies the effort, as opposed to using pastes etc.

pamonline's picture
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Excellent recipe. I used skinless thighs with the bones in and cooked it for longer. Will def make again

norway23's picture
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Really easy to make. Great flavours. Used chicken breast cut up.

s_crossfancy's picture
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I've made this curry a number of times and am always impressed with the authentic flavours and how good it tastes!

annethebank's picture

I have made this a few times and enjoyed it a lot. This time i had roast chicken for dinner yesterday. loads over. So i cooked up to adding raw chicken in the recipe instead cooking the sauce 10 minutes longer,then adding cooked chicken to warm through. Still very tasty

prycey24's picture
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Loved this recipe. Goodbye Pataks paste!

neilgibbons's picture
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This is one of the nicest currys I've ever made at home. Highly recommended.

clairekenny25's picture
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Made this last night instead of ordering a takeaway curry like we usually do on a Friday night!
I was very impressed with it and so was my husband. Really nice flavours. I followed the recipe, but the only thing I missed out was fennel seeds because I didn't have any in.
I would definately make this again and maybe next time add 2 onions instead of 5.

finlaypipes's picture

Oh, forgot to mention, I also added a splash of Coconut milk towards the end. Might just make this again tonight!

finlaypipes's picture

Excellent recipe for a healthy feeling and fresh curry. I used fresh red chilies and found I had to sprinkle a bit more on the top for my taste but will definitely make this again.

Lay Di's picture
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I skipped step 2, but blended the onion, ginger and garlic all together. I also added a fresh chili to this mixture instead of using chili flakes. In step 5 I added a tablespoon of curry paste. A really nice fragrant and spicy dish!

tricialowther's picture

Made this for the first time today. Really enjoyed it but forgot the cinnamon stick! Would certainly make it Again. Only used half the oil stated to keep it to a minimum to fit in with my diet and it worked a treat.

tricialowther's picture

Made this for the first time today. Really enjoyed it but forgot the cinnamon stick! Would certainly make it Again. Only used half the oil stated to keep it to a minimum to fit in with my diet and it worked a treat.

whats4t's picture

can anyone tell me what difference it makes between using ready ground spices and buying whole ones and grinding them yourself?
Apart from freshly ground ones possibly having more flavour.
Seems a lot of trouble for a quick curry.

whats4t's picture

can anyone tell me what difference it makes between using ready ground spices and buying whole ones and grinding them yourself?
Apart from freshly ground ones possibly having more flavour.
Seems a lot of trouble for a quick curry.

mesamuzo's picture

I'm going to prepare this for my bosses lunch today will get back to you but it looks like a fab recipe

hazelemi's picture
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Just made this recipe ,used breast and left out cinammon and fennel ,it was so beautifully tastey,remarkable that i made this family loved it will be certainly make it again FABOULOUS..

drmukti's picture
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By far my favourite recipe from Good Food ever! I consider it my first initiation in to more authentic Indian cooking and use this as a base for a lot of the other curries I cook now. I add fresh chillies to mine when I make this but be warned, doing that makes it eye-wateringly spicy as well as utterly delicious!

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