Home-style chicken curry

Home-style chicken curry

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(214 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
  • 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 (253)

sparkest's picture

Made this tonight, it was amazing! Stuck to the recipe except I used chicken breast instead of thigh. Probably the best curry I have ever had, much better than a take-away. Served it with rice and the Tamarind chickpeas as suggested. They were lovely too! Will definitely make this again.

newcor's picture

This was my first attempt at a curry - I made it for 9, so doubled up the amounts (was careful with the chilli flakes!) and added a chopped up sweet potato together with some peppers. The kitchen smelled wonderful - I'm surprised there wasn't a queue outside for takeaways - & the result was lovely; much better than any I've bought! Added some creme fraiche to cool the heat a bit & served with a creamy dhal.

dwatson27's picture

Yet another great recipe! My husband has a favourite take away restaurant and he says he won't need to use it anymore! He is a seasoned curry consumer having worked in an area where there were many indian restaurants for nearly 40yrs. Made cucumber raita and tomato and onion dip as accompaniments alongside shop bought mango chutney. My daughter has anaphalactic shock syndrome so we have to be really careful about ingredients in foods she consumes. This was perfect! Going straight into my recipe binder :)

rooey01's picture

Do you have the method.

stuarttrotter's picture

Amazing, very simple & top drawer taste

chellywelly1985's picture

Brilliant recipe even pleased my fussy husband. Left the fennel out but was still delicious

katiebo1's picture

Really love this curry we have had it a few times now, we add more chillies as we like it a bit hotter, this is our favourite so far :-)

tommy84greer's picture

Great recipie alought the second time I made this I swapped the dried chilli flakes for 2 small red chillies (1 with seeds) and thought it added that extra little it required!

nmilroy80's picture

just made this and I must admit it was really nice and my family loved it too!

jacquisamob's picture

I'm a complete cooking novice but following a couple of successes, I thought I'd have a go at making my husbands favourite dish. So, after reading the reviews, I chose this one.
I used chicken breast because that's what I had and I used star anise instead of fennel seeds. I doubled the quantity of everything as I like to freeze portions, except for the chilli flakes, I used one and a half teaspoons rather than two teaspoons.
The result was as an absolutely devine curry, as good as as any you would hope for in a good indian restaurant. My husband not only loved it but announced that we had just reduced our indian take-out bill, as he would rather have this one..!
The recipe said 'serves 4' but even though I doubled up, I only got 6 x good portions.
This curry will be made regularly from now on .....

mellar17's picture

This was really really good! I made it the day before as I think curry always tastes better the next day anyway, but it was really tasty, especially with the chicken thighs. Will definitely make again.

fil_auto's picture

Superb Curry. Added various other veg to bulk out a little, mixed veg ( peppers, courgette and mushrooms ) added after the chicken ( I used breast too ) stage, as well as a rake of birdseye chillies to intensify the heat throughout the dish. Very tasty indeed.

Served with plain basmati rice and a couple of small peshwari naans, will be doing this again soon, for sure :)

katiebo1's picture

Fantastic we have had this twice now and the kids love it too, very tasty better than a takeaway :-)

hughbert's picture

Tasty and easy, I will add more heat next time. The depth of flavour definitely justifies the effort, as opposed to using pastes etc.

pamonline's picture

Excellent recipe. I used skinless thighs with the bones in and cooked it for longer. Will def make again

norway23's picture

Really easy to make. Great flavours. Used chicken breast cut up.

s_crossfancy's picture

I've made this curry a number of times and am always impressed with the authentic flavours and how good it tastes!

annethebank's picture

I have made this a few times and enjoyed it a lot. This time i had roast chicken for dinner yesterday. loads over. So i cooked up to adding raw chicken in the recipe instead cooking the sauce 10 minutes longer,then adding cooked chicken to warm through. Still very tasty

prycey24's picture

Loved this recipe. Goodbye Pataks paste!

neilgibbons's picture

This is one of the nicest currys I've ever made at home. Highly recommended.


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