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Home-style chicken curry

Home-style chicken curry

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(202 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

    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

    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

    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

    gar-am mah-sarl-ah

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

  • 1 tsp turmeric
  • 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 (244)

galeboo's picture

This was amaaaaaazing. I used leftover chicken (I used about 400g cooked chicken) and added a can of reduced-fat coconut milk with the chicken stock and this was divine! The whole family enjoyed it and we all wiped our plates clean. Excellent meal and will definitely be making again.

last edited: 09:52, 15th Oct, 2013
erf's picture

Very highly recommended. Used chicken thighs & drumsticks and once the sauce was prepared I cooked for a couple of hours in the slow cooker.

rebeccafoxley's picture

Lovely Recipe, I changed a couple of things - I strained the tomato mixture before adding the chicken and the stock, used galangal instead of ginger and we didn't a lot of chicken in the house so I added cooked, cubed potatoes, peas and sultanas. It went down a storm in our house. Will definitely cook again.

chefhutch's picture

Great recipe... added chicken on the bone (cooked for 30 mins at 180 fan) instead and it was lovely.

salypimienta's picture

I've cooked this recipe today with a few minor changes (no fennel seeds, no chilli flakes, no sugar, no chopped coriander and ground cinnamon instead of the stick. I then added a pinch of curry leaves, 1 tsp of mustard seeds, chopped parsley. My partner loved it! He rated it 8.5 out of 10 (which is very high on his scale :) ) Thank you so much for the recipe.

efullalove's picture

Cooked this a few times now and it's an allround favorite! My colleagues still remember that time they had 'the most delicious home made curry ever'!

dwatson27's picture
5

Made this again last night. It never fails! Delicious! My husband said it was better than the restaurant meal he had 3 days earlier! I would rate it 5 stars :D.

pennyclark's picture

Lovely! The family all enjoyed it. The only change is that I used ground cinnamon as I had no stick, and a tablespoon of mango chutney

swangrrl's picture
5

Love this recipe! We enjoyed it both on the night and the next day and we're already planning to cook it again this week! Was nice and easy to follow and now we have all the ingredients in it will be even cheaper to cook! We used a turkey drumstick for the meat from Asda as its only £2 and just cooked the meat in the oven first before stripping it down and adding it to the sauce.

princesskitty29's picture

Absolutely delicious! I made this for my husband and I a couple of nights ago and we both loved it! My husband was especially taken with it and I was really pleased as curries I make at home don't always turn out that well. This was simple, easy to follow and had great results.

bentworthgirl's picture

Why has the method been removed? Can probably remember the sequence, but what's the point of saving to the online binder, if the information isn't all there??

fuse187's picture

Where is the method????

Stoggy's picture

Why can't I see the method?

i8myshorts's picture

Hi where has the method gone for this recipe?

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

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