Home-style chicken curry

Home-style chicken curry

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(130 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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marcolawson's picture

Really easy and tasted great - made it 3 times upto now!!

cookie-monster79's picture
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Loved it, was easy to make. Took some into work and got loads of compliments on how great it smelt. No matter how much they asked I refused to share! Worth the 5 stars

simonr's picture
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really really nice in fact amazing.
defo make again.
sophisticated combination of flavours .
we added potatoes and green beens in place of some of the chicken.
so good then.

becca1978's picture
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Absolutely lush! Used this instead of pataks as didn't have any in cupboard.. It's quick and v easy and tastes as good as something you would get in a restaurant! Yumm :-)

mclone's picture
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Superb. Addition of chillies compulsory.

innominatus's picture
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Superb! Made this as it reminded me of something my mum would make for a quick curry with a nice thick sauce. Added a little extra onion/chilli and cooked for longer than suggested (though times given are definitely possible).

Will certainly make this (or something based on this) again.

suegriff26's picture
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delish. Didn't think so much stock was needed though and put a bit of cornflour in near the end just to thicken a bit. Will def make again

innominatus's picture
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Superb! Made this as the Mrs was craving curry with a nice thick sauce, this reminded me of something my mum would make. I used a little extra onion/garlic/chilli and cooked for longer than suggested. Will definitely make this again, and probably stick to the suggested times as this is a fantastic quick meal.

goodfooding's picture

Excellent recipe! Made it in the slow cooker using whole drumsticks which I browned first. Sliced some carrots and put them into slow cooker first then lay browned drumsticks on top. Followed recipe up to middle of section 5, using 3 home-ground small red chillis, then put all into slow cooker and mixed well, leaving carrots on bottom. Cooked on high for 2 hours then low for 1 but you can modify timings according to your needs. I recommend you make this one to two days before using as the flavours deepen. Served it with Basmati rice, mango chutney and home-made cucumber raita. Absolute success with everyone so will be made again very soon.

kirstiegilchrist's picture

Delicious, will definitely be making this one again! Yumm!!!

dekovite's picture
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Never made a curry from scratch before - other that the pain of taking the thigh meat off the bone, this curry was fab - perfect amount of heat, and will definitely be making again

colldoll's picture
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This was delicious. Didn't have the fennel but didn't seem to matter. Will make again for sure.

aholleworth's picture
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I made this last night. So easy (although I grated my onions instead of blending and I cried so much) I thought adding the chicken thighs at a later stage wouldn't leave them enough time to cook but the timings are perfect. So juicy. I also thought about adding more than the stated 1 tsp of chilli flakes, but I didn't, and it was hot enough!

lyndseymac's picture
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The best homemade curry I have cooked yet. Really healthy too. I used chicken breast and olive oil instead of vegetable oil, other than that, stayed true to the recipe. Going to make this again for sure.

mushmulata's picture
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it is amazing and very tasty. i've made it three times. once with beef but it wasn't as good as it was with the chicken.

debbie31's picture

Loved it. Everyone enjoyed it making for 20 this weekend it. It is so easy and warmed up the next day is brill.Good if you want a proper hot curry and great you don't use a bought jar of sauce feels really authentic and you know you have made it. Thanks.

mikey2012's picture
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Made this last night & everyone loved it! Going to make just the sauce, substitute the castor sugar with preserving sugar, add alittle lemon juice put it into jars & give it as prezzies to everyone as they enjoyed it so much. (As an experiment I'm going to keep a jar back to see how long it lasts... just hope it doesn't increase in heat too much).

churmie's picture
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Cooked this tonight and was very impressed. It's great as a base for your curry, but you can adjust to taste. I will be adding more tomatoes to my next attempt. Far better to make this than just a cook in sauce. It fills the kitchen with beautiful aroma's :0)

clarestirling's picture
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Made this curry tonight. Left out the fennel as I didn't have any, used half the chilli flakes as I was worried about some other people's comments. Although it was delicious, I found it quite mild so I'll follow the recipe next time. All in all, a really easy delicious curry with great texture.

janniel's picture

This is just a fabulous and tasty curry - very fresh and fragrant plus it's easy to make - especially if you have a blender for fine chopping.

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