Home-style chicken curry

Home-style chicken curry

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(228 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, questions and tips

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beckieandjustin
16th Jan, 2015
Really nice my family really enjoyed this
dwatson27
11th Jan, 2015
5.05
We love this curry! I don't change a thing! Make my own onion bhajis to accompany it too. Made loads of times. 5 stars
Mr Spicy
9th Jan, 2015
3.8
I had the house to myself so decided to knock up a quick curry from a recipe I hadn't tried before and stumbled upon this. I reduced the ingredients down to what I thought would be 'serves 2' but still used a whole onion. I didn't have any fennel seeds in so I threw in half a star anise but doubled the amount of chilli flakes for some extra bite. I also left out the coriander as I'm one of those unfortunates who finds it tastes of soap. The extra chilli flakes gave it the heat I was looking for while the depth flavours were excellent. It still requires some fine tuning to get it to how I really want it but this made for a really enjoyable meal.
h-from-uk
24th Nov, 2014
Delicious - packs plenty of flavour. Easily enough for 2 adults and 3 kids. I added coconut milk and omitted the coriander (one of my kids hates coriander)
AJN
27th Oct, 2014
Great to learn authentic home cooking recipes. Recently, I had an an Indian cooking lesson at home with Spice Cupboard. It has made my life easier and has made me realize it's easy to make healthy indian food mid-week. check it out www.spice-cupboard.co.uk
Tikka Male
24th Oct, 2014
Absolute rubbish, then I saw who the person trying to emulate a curry, Roopa Gulati, you would think with a name like that it would come from a good stable. Alas not! This is poor very Gulati poor!
wobz
19th Oct, 2014
1.3
I made this curry based on the glowing recommendations posted here but to be honest it was a big disappointment. I'm no curry snob but it tasted like a microwave or tinned curry from the supermarket, the taste was not great, I could also taste the dryness of the spices which is never nice. If you are looking for an authentic curry on a par with an Indian restaurant for example then this recipe is not for you I'm afraid.
Tinny29
17th Oct, 2014
5.05
Such a nice curry. We have it weekly in my household
Vendee France
9th Oct, 2014
As someone else suggested I have just added coconut milk but that was the only change,and very nice I must say.This is for dinner tomorrow night,so will finish it off on the wood stove.
Kuamosnap
1st Oct, 2014
I just made this tonight, my first time making curry. It was as alright until I added the chili flakes. It burned my throat and made the entire house almost uninhabitable. I was coughing too much to finish it on the drive and ended up putting it in the oven. Is this normal? I'm not terribly thrilled with this recipe. I couldn't breathe without coughing.

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