Home-style chicken curry

Home-style chicken curry

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(147 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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kathryndb's picture

A great and really tasty curry. Easy to make and delicious to eat. I chopped my onion, ginger and garlic rather than processed and used chillies from s jar rather than flakes. It's a curry I've now made a couple of times in the last couple of weeks and it is well worth giving it a go. Oh, I added a tsp mustard seeds in too........

leah2302's picture
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I just made this last night and it was great. I didn't add the fennel as I couldn't find it in CHina and I also used fresh chopped cherry tomatos with a teaspoon of tomato purée instead of canned chopped. I also used chopped chicken breast as my husband just likes to shovel the food in with out thinking about it too much! All I all it only took an hour to cook and clean up some dishes so I'm not sure why some comments said it took longer ?

If you want to make a curry and feel satisfied you did everything yourself, then this is a great recipe. It makes you never want to use pastes again!!

Happy cooking.

nmccarthy1104's picture
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this was absolutely delicious - will definitely make again! it looked really impressive too.

we both love hot food but somehow this was really hot - not sure if i measured chilli flakes out wrong? even with the super spice we loved it!

kneelbeforezod's picture
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This is so good! The sauce has the taste and consistency of a restaurant dish, but with probably a fraction of the oil and calories! Making this is going to be a regular event for me from now on! :-) I might add some chick peas and/or mushrooms next time in order turn it into a single dish meal.

driving1717's picture
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I didn't find this a faff at all. I used left over chicken which worked really well, but I'm sure any meat or fish would work equally well.

sharongoss's picture
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Good curry recipe, very easy, bit hot though half a teaspoon of chilli is probably enough. We did keep some left over sauce & added a bit of double cream to take it down a notch, which worked well.

skinnergm's picture
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Was easy and tasty. I added a little extra chilli powder and used that frozen ready prepared ginger. I used a lot less stock, but I was only making it for two, so used about 250g chicken. I left the rest of the ingredients the same though and it was a good amount of sauce. I also added about a third of a tin of green lentils that I needed to use and a swirl of creme fraiche right at the end once the heat was off. Lovely.

glasgow99's picture

Made this for my family, it was really easy tasted delicious and was even better the next day. This is a real winner!!!

monkeyisland31's picture
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A really easy curry to make, smelt wonderful while cooking & tasted better than a take away, even better the next day definably a great curry will be making it for a crowd wonderful.

abi19abi's picture
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I cooked this tonight and my family loved it. I would have added more chilli flakes for my taste. I wondered if I might try adding sour cream or just single cream for a thicker and more luxurious treat. I dont have a blender so I finely diced the onion, and it worked okay. A great recipie!

kathyharrison's picture
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cooked this dish last night, easy to prepare, timings spot on. used 6
cloves of garlic, would only use 4 next time. will definately cook this again.

fionamair's picture
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This curry is absolutely delicious. The recipe is easy to follow, simple ingredients and was a huge hit at our dinner table.

Will most definitely be making again soon.

I made it the night before and the flavours were outstanding.

leanna_dover's picture
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Lovely recipe. Found a little added tomato purée made the sauce slightly richer and added a whole scotch bonnet chilli for a bit of extra flavour/heat.
Made this for friends and they said its the nicest home made/from scratch curry they've ever had. Would definitely recommend this recipe.

suefry's picture
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Made this twice now - both times delicious. Used breast meat the first time as it was all I had but used thighs last time and was even nicer. Upped the chilli flakes a smidgeon too - the other half likes his curries a little hotter.

genhallam's picture
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Made this last night for friends and everyone agreed that it was absolutely delicious. Quick and easy to make if you have a food processor and all the spices to hand. Also added a squeeze of lemon at the end which seemed to really bring out the flavours. This will definitely be my preferred curry recipe from now on.

marjorie55's picture

Have tried to print this recipe several times but the list of ingredients are NEVER printed - what am i doing wrong ?

hellyblue's picture
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Have made this about 3 times now and each time it has been fabulous, it is now a firm favourite in our house. Stirred in a bag of spinach for the last 5 minutes to add extra veg but other than that wouldn't change a thing

dutes8080's picture
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Did this as per recipe except that although skinless I was told by a good native Indian cook friend of mine that home style cooking where he comes from is always done slowly and on the bone. So to keep within the time and as I had bone -in thighs I first "nuked" them in the microwave on full power for about 4 minute to make sure they would cook through in the time. Happy to say it worked well and was so delicious and worth the extra bit of prep. Served with the recommended Chickpea recipe and was lovely.

dutes8080's picture
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Totally agree with this with the exception that instead of "nuking" the thighs I gently browned them in a non stick pan with a little sunflower oil for ten to fifteen minutes and then drained and patted dry on kitchen roll. Then they were cooked as per recipe and although due to my onion rice not being quite timed right they had about 6 minutes longer in the final stage ......They were delicious!

jivebuni's picture
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i made this for an indian banquet dinner party all my friends loved it, but just not enough sauce , will definately make again but with more stock :)

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