Home-style chicken curry

Home-style chicken curry

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(137 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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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!

christinecronan's picture
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This is my 2nd time making this dish in 2 weeks. Last time I followed it as per the instructions, this time I wanted to add a little of my own. Followed the recipe again but I used breast of chicken and also put chunks of onions and a red pepper in mine, I also added some potatoes.

Lovely dish and all plates were cleaned :)

jules1709's picture
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one of the best receipes i have tried on this website. i am currently on weight watchers and picked this up as its pretty low on points as a curry goes. I didn't add in the cinnamon as i'm not a big fan and next time would not use as much oil in the beginning but was very impressed with the outcome. The smell was fantastic, as good as a takeaway any day.

pboxon's picture
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This is a fantastic curry recipe that is really tasty and authentic. I followed the recipe to the letter apart from adding 2 small chillies which I ground with the ginger. This gives a medium hot curry equating to a Madras. I thought it would need longer cooking but the timings are perfect. Also reheats well in the oven next day.

christinecronan's picture
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This was so simple to cook and was absolutely lovely! So much flavor. Next time I would like to add some red peppers and potatoes to it. I also used breast of chicken instead of thighs, alot easier

highwaycrossingfrog's picture
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This recipe is absolutely stellar! Really really tasty, and easy to make, speaking as someone who has never made a curry before (but has eaten many!) I like my food spicy so I used 2 tsps of chilli flakes instead of 1, and the heat was about madras level, so I would guess 1 tsp as the recipe states would be a medium hot curry. I will most certainly make again; the only thing I would change is to use less fennel seeds as there was a quite noticeable aniseed flavour which I thought was on the heavy side. Otherwise absolutely scrummy!

triciabrennan's picture
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Great recipe and the family loved it. I used chicken thighs as per the recipe but I did double the level of chilli, cumin and garam masala, added fresh spinach and simmered for two hours; adding yoghurt at the end.

ritaames's picture

Made this last night. Wow, it was absolutely gorgeous. I used thighs with the bone in so left it a bit longer until the meat came off easily when nudged with a wooden spoon, probably another 15-20 mins. I also has to add a little more liquid as the sauce had thickened a bit too much for my liking but that was only because I left it longer. I would definitely do this again. Many thanks to Roopa Gulati for this recipe.

dishymummy's picture
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A really quick, tasty and low fat curry. I cut a corner by combining the onion, ginger and garlic to form one paste and also added two red chillies. I used breast meat but think thigh would have been better from a flavour point of view. I'm sure this curry would work equally well with either beef or lamb.

bugej008's picture

Very good curry did it together with basmati pilaff. My boyfriend loved it. Definately a keeper in my recipie book!!

rhianrobinson0's picture
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Loved this recipe. Have tried many that ended up tasting like a spicy stew rather than a curry, but this one was full of flavour and tasted so authentic. Added some small chunks of sweet potato at the same time as the chicken and an extra sprinkling of chilli flakes which gave the dish a lovely flavour and a powerful kick!

karabbcfood's picture
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Beautiful curry! Added more chilli and was definitely worth it! I would have this again for sure! ;)

majachsa's picture
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Great authentic curry. bags of flavour. i boosted the chilli flakes as I like it spicy

lyndsaycowell's picture
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Put some cream in to use up some that was about to go out of date. Absolutely delicious! Took me back to my holiday in Delhi. Very easy too!

ultranol1's picture
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Delicious, and very healthy as well-I only ever use a teaspoon of oil and its just as nice

nairobijo's picture
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This is a very authentic chicken curry and everybody really enjoyed it - including the kids. Definitely worth trying and will be a regular in our house

mojo_meals's picture
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This felt like an 'authentic' curry. I'll probably horrify aficionados, but I added cinnamon powder as I didn't have a stick, old Rogan Josh powder instead of Masala and my partner said it was better than a lot of restaurant curries he has had and has requested it again, so it's a winner from us!

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