Home-style chicken curry

Home-style chicken curry

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(213 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 (249)

ultranol1's picture

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

nairobijo's picture

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

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!

ivorturner's picture

An excellent recipe, easy too thanks a lot

limelight's picture

I made this fairly recently and put in the freezer for down the track, and had for dinner a couple of nights ago! When I tasted it originally I thought it was quite bland, but resting in the freezer for a few weeks, improved it no end and I thought really worth making again!

amarter123's picture

Really easy and very tasty! Made it for the family tonight and everyone loved it. Definitely recommended for curry novices!

lwheatley's picture

I have made this twice now, it is really lovely and i think blitzing the onion makes it really tasty. I also follow Slimmers world food optimising and this is perfect just change the oil for fry lite.

marcolawson's picture

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

cookie-monster79's picture

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

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

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

Superb. Addition of chillies compulsory.

innominatus's picture

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

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

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

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

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

aholleworth's picture

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!


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