Home-style chicken curry

Home-style chicken curry

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(220 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 1 large onion



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

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



    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 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


  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)

Jennycarter321's picture

This recipe proves how easy it is to make a curry from scratch! I used diced chicken breast, fresh red & green chilli, chopped red & green pepper and a can of coconut milk. Serve with naan & saffron flavoured rice. De-licious!

Dot Cotton's picture

Fantastic recipe, really tasty & easy to prepare. I cooked the sauce on its own a few days before i needed it & threw it into the freezer. When i needed it i defrosted the sauce, added the cubed chicken breast & also added a tin of low fat coconut milk. I doubled the recipe (apart from the chilli, used 1.5tspns of chilli powder) & it served 5 adults generously (i did have alot of chicken & veg) with plenty leftovers! Will definitely make this again & again!

davandsar3's picture

I cooked this for the first time last week and it was a great success. The only changes I made to the ingredients were to change the crushed chillies to two fresh long red chillies that I finely sliced and added with the seeds at the same time as the garlic and ginger and a teaspoon of mustard seeds. It was hot, spicy and really delicious

Vendee France's picture

Just cooked this for the fifth time.the only thing I changed was that I used a Jamie Oliver curry paste. Do not ask which one as my wife cannot remember which one she made!!!!!

thecherub's picture

Great recipe, simple to do and have all the ingredients to hand. Used chicken breasts, passata and ground cumin out of preference. will make again.

dwatson27's picture

Made this again tonight. It is a regular recipe for our family. Today used leftover chicken from Christmas Day ( we had pork and chicken as we don't like turkey) with homemade onion bhajihs from BBC Food website. Homemade cucumber and mint yoghurt dip, tomato and onion dip and mango chutney. Delightful! 5 stars every time. I had everything in my 'kitchen cupboard' so I didn't have to leave the house.

bakinglove's picture

This is a great recipe. The mixture of spices creates a wonderful authentic aroma. Highly recommended.

kekikamau's picture

This is a beautiful dish that I make at least twice a month.

jc1000's picture

Absolutely love this recipe. Have made it loads with different cuts of chicken & various veg according to what I've got in and it's always been fab. Everyone from kids to dinner guests have enjoyed this. I do sometimes add a little more stock as I like a little more sauce but otherwise perfect. You have to try it!

terrywilcox's picture

This is the curry recipe that I have searched for for 30 years. Excellent.

Vendee France's picture

I made this last night and used chicken legs. It was cooked on the wood burning stove for about 5 hours so the meat fell off the bone. I have made lots of curries but this beats them all. There was some sauce left so that is now in the freezer.

saelma4's picture

Made this tonight with my 10yr old,she really enjoyed it and was complimented by the whole family so was very chuffed with herself!!will definately make again.

pipsipops's picture

This curry was nice but didn't look anything like the picture- mine was much darker and my sauce was thicker. I could really taste the cinnamon but it wasn't overpowering and the curry was full of flavour. Everybody enjoyed it and using thigh meat meant the chicken really succulent.

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

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.


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