Home-style chicken curry

Home-style chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(142 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Zootfruit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow. Made this last night and it was lovely. Used breast meat and lots of coriander. So quick and easy will defo make again.

goodfoodgoodfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked it exactly as recipe stated. I thought it was very bland had to add more spices to give it some flavour

cscollins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a beautiful curry! I am definitely going to recommend this one to my friends. So easy too. Who needs oily takeaways? I used chicken thighs on the bone and browned them first seperately before adding them to the tomato paste - I couldn't get boneless and couldn't be bothered to strip the meat off first. I simmered the thighs in the sauce for 15 minutes to be sure they were cooked. The meat could have been more tender but the meal was lovely just the same. Next time will get either chopped thighs or breastmeat.

mrpastry's picture

Oh my days Brov ! this was delicious...

worrworr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious. I enjoyed making it too. Definitely making again. The cooking times were spot on too - I often find I need to cook things for longer than a recipe states but not this time.

ranjeet1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was ok, a bit of a faff if your on the busy side, however the smells are fab when cooking.
It turned out allright and the family said it wasnt bad! i felt like i had been cooking it all day, so by the time I got round to eating it, the novelty had worn off.
Don't think I will cook this again as it wasn't one of my better dishes.
Each to their own I guess!

claire73walking's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is an impressive curry easy to make and so tasty

suz1584's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Far too hot for me, maybe try it with less chilli flakes next time

thecakelady60's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is definitely going to be a favourite in my household from now on! Easy and quick to make and an authentic curry flavour. I used chicken breast meat because I had it available but will try with chicken thigh meat in the future as it is easy to overcook breast meat and I don't think it is as tasty as thigh meat.

emmac8007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice!!! I left the fennel seeds out and it was still great!!! Defo try!!!

joealessi's picture

Could I make this in a slow cooker?

reema_gupta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe transported me to my Calcutta days where chicken curry is prepared with a hint of sugar.....must say very authentic and easy to make recipe. kudos to the Chef. :)

dfiddy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

sorry forgot to rate

dfiddy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

just cooked this curry and it was lovely, all the family enjoyed it too :) will def do again.

kathyharrison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

cooked this curry last night for the first time. really enjoyed it, will definately cook it again

Pages

Questions

Tips