Home-style chicken curry

Home-style chicken curry

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Recipe uploaded by

member_thumb Roopa Gulati

5 stars 104 ratings 5

Recipe by Roopa Gulati

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

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.
Try

SAVE TIME

Adding a dash of water while blitzing the onion, garlic and ginger saves on chopping time and helps thicken the masala as it cooks.

PER SERVING

382 kcalories, protein 46.8g, carbohydrate 10.7g, fat 17.7 g, saturated fat 3.0g, fibre 2.1g, sugar 7.4g, salt 0.8 g

Recipe from bbcgoodfood.com, February 2012.

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Latest comments and suggestions

Results 41-60

  • Binder photo kneelbeforezod

    03 October 2012

    kneelbeforezod rated and commented on this recipe

    5 stars

    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.

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  • Binder photo tufty12

    04 October 2012

    tufty12 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Leah2302

    06 October 2012

    Leah2302 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo kathrynb

    08 October 2012

    kathrynb commented on this recipe

    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........

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  • Binder photo Natalie

    13 October 2012

    Natalie rated and commented on this recipe

    5 stars

    Perfect chicken curry, easy to cook on the hot side but still lovely. Added chopped red and green peppers at the same time as the tinned tomatoes. Have cooked a couple of times now.

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  • Binder photo Janniel

    18 October 2012

    Janniel rated and commented on this recipe

    5 stars

    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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  • Binder photo carbar

    18 October 2012

    carbar rated this recipe

    4 stars

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  • Binder photo Clare

    18 October 2012

    Clare rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Churmie

    20 October 2012

    Churmie rated and commented on this recipe

    4 stars

    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)

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  • Binder photo MikeysMummy

    21 October 2012

    MikeysMummy rated and commented on this recipe

    5 stars

    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).

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  • Binder photo Cycledi

    23 October 2012

    Cycledi commented on this recipe

    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.

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  • Binder photo mushmulata

    24 October 2012

    mushmulata rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Kearnere

    05 November 2012

    Kearnere rated this recipe

    4 stars

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  • Binder photo Lyndseymac

    07 November 2012

    Lyndseymac rated and commented on this recipe

    5 stars

    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.

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  • Binder photo AHolleworth

    15 November 2012

    AHolleworth rated and commented on this recipe

    5 stars

    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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  • Binder photo Colldoll

    15 November 2012

    Colldoll rated and commented on this recipe

    5 stars

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

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  • Binder photo Sharky

    17 November 2012

    Sharky rated and commented on this recipe

    5 stars

    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

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  • Binder photo Kirstie

    17 November 2012

    Kirstie commented on this recipe

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

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  • Binder photo menusing

    19 November 2012

    menusing commented on this recipe

    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.

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  • Binder photo innominatus

    19 November 2012

    innominatus rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

Ingredients

Print this recipe
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PER SERVING

382 kcalories, protein 46.8g, carbohydrate 10.7g, fat 17.7 g, saturated fat 3.0g, fibre 2.1g, sugar 7.4g, salt 0.8 g

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