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 99 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 3g, 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 81-100

  • Binder photo AllieB

    05 January 2013

    AllieB rated and commented on this recipe

    5 stars

    A really quick, tasty and low fat curry. I cut a corner by combining the onion, ginger and garlic to form one paste and also added two red chillies. I used breast meat but think thigh would have been better from a flavour point of view. I'm sure this curry would work equally well with either beef or lamb.

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  • Binder photo Rita

    08 January 2013

    Rita commented on this recipe

    Made this last night. Wow, it was absolutely gorgeous. I used thighs with the bone in so left it a bit longer until the meat came off easily when nudged with a wooden spoon, probably another 15-20 mins. I also has to add a little more liquid as the sauce had thickened a bit too much for my liking but that was only because I left it longer. I would definitely do this again. Many thanks to Roopa Gulati for this recipe.

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  • Binder photo Tricia

    08 January 2013

    Tricia rated and commented on this recipe

    5 stars

    Great recipe and the family loved it. I used chicken thighs as per the recipe but I did double the level of chilli, cumin and garam masala, added fresh spinach and simmered for two hours; adding yoghurt at the end.

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  • Binder photo highwaycrossingfrog

    09 January 2013

    highwaycrossingfrog rated and commented on this recipe

    5 stars

    This recipe is absolutely stellar! Really really tasty, and easy to make, speaking as someone who has never made a curry before (but has eaten many!) I like my food spicy so I used 2 tsps of chilli flakes instead of 1, and the heat was about madras level, so I would guess 1 tsp as the recipe states would be a medium hot curry. I will most certainly make again; the only thing I would change is to use less fennel seeds as there was a quite noticeable aniseed flavour which I thought was on the heavy side. Otherwise absolutely scrummy!

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  • Binder photo Christine, Espanol chica

    10 January 2013

    Christine, Espanol chica rated and commented on this recipe

    4 stars

    This was so simple to cook and was absolutely lovely! So much flavor. Next time I would like to add some red peppers and potatoes to it. I also used breast of chicken instead of thighs, alot easier

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  • Binder photo PBOxon

    12 January 2013

    PBOxon rated and commented on this recipe

    5 stars

    This is a fantastic curry recipe that is really tasty and authentic. I followed the recipe to the letter apart from adding 2 small chillies which I ground with the ginger. This gives a medium hot curry equating to a Madras. I thought it would need longer cooking but the timings are perfect. Also reheats well in the oven next day.

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  • Binder photo Jules

    15 January 2013

    Jules rated and commented on this recipe

    5 stars

    one of the best receipes i have tried on this website. i am currently on weight watchers and picked this up as its pretty low on points as a curry goes. I didn't add in the cinnamon as i'm not a big fan and next time would not use as much oil in the beginning but was very impressed with the outcome. The smell was fantastic, as good as a takeaway any day.

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  • Binder photo Christine, Espanol chica

    17 January 2013

    Christine, Espanol chica commented on this recipe

    This is my 2nd time making this dish in 2 weeks. Last time I followed it as per the instructions, this time I wanted to add a little of my own. Followed the recipe again but I used breast of chicken and also put chunks of onions and a red pepper in mine, I also added some potatoes. Lovely dish and all plates were cleaned :)

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  • Binder photo DrMukti

    18 January 2013

    DrMukti rated and commented on this recipe

    5 stars

    By far my favourite recipe from Good Food ever! I consider it my first initiation in to more authentic Indian cooking and use this as a base for a lot of the other curries I cook now. I add fresh chillies to mine when I make this but be warned, doing that makes it eye-wateringly spicy as well as utterly delicious!

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  • Binder photo Hazel

    19 January 2013

    Hazel rated and commented on this recipe

    5 stars

    Just made this recipe ,used breast and left out cinammon and fennel ,it was so beautifully tastey,remarkable that i made this family loved it will be certainly make it again FABOULOUS..

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  • Binder photo Mesa

    20 January 2013

    Mesa commented on this recipe

    I'm going to prepare this for my bosses lunch today will get back to you but it looks like a fab recipe

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  • Binder photo whats4t

    21 January 2013

    whats4t commented on this recipe

    can anyone tell me what difference it makes between using ready ground spices and buying whole ones and grinding them yourself? Apart from freshly ground ones possibly having more flavour. Seems a lot of trouble for a quick curry.

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  • Binder photo whats4t

    21 January 2013

    whats4t commented on this recipe

    can anyone tell me what difference it makes between using ready ground spices and buying whole ones and grinding them yourself? Apart from freshly ground ones possibly having more flavour. Seems a lot of trouble for a quick curry.

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  • Binder photo Tricia

    21 January 2013

    Tricia commented on this recipe

    Made this for the first time today. Really enjoyed it but forgot the cinnamon stick! Would certainly make it Again. Only used half the oil stated to keep it to a minimum to fit in with my diet and it worked a treat.

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  • Binder photo Tricia

    21 January 2013

    Tricia commented on this recipe

    Made this for the first time today. Really enjoyed it but forgot the cinnamon stick! Would certainly make it Again. Only used half the oil stated to keep it to a minimum to fit in with my diet and it worked a treat.

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  • Binder photo lay di

    28 January 2013

    lay di rated and commented on this recipe

    5 stars

    I skipped step 2, but blended the onion, ginger and garlic all together. I also added a fresh chili to this mixture instead of using chili flakes. In step 5 I added a tablespoon of curry paste. A really nice fragrant and spicy dish!

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  • Binder photo Finlay

    01 February 2013

    Finlay commented on this recipe

    Excellent recipe for a healthy feeling and fresh curry. I used fresh red chilies and found I had to sprinkle a bit more on the top for my taste but will definitely make this again.

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  • Binder photo Finlay

    01 February 2013

    Finlay commented on this recipe

    Oh, forgot to mention, I also added a splash of Coconut milk towards the end. Might just make this again tonight!

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  • Binder photo MRS E

    02 February 2013

    MRS E rated and commented on this recipe

    5 stars

    Made this last night instead of ordering a takeaway curry like we usually do on a Friday night! I was very impressed with it and so was my husband. Really nice flavours. I followed the recipe, but the only thing I missed out was fennel seeds because I didn't have any in. I would definately make this again and maybe next time add 2 onions instead of 5.

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  • Binder photo Neil

    13 February 2013

    Neil rated and commented on this recipe

    5 stars

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

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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

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PER SERVING

382 kcalories, protein 46.8g, carbohydrate 10.7g, fat 17.7 g, saturated fat 3g, fibre 2.1g, sugar 7.4g, salt 0.8 g

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