Home-style chicken curry

Home-style chicken curry

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(132 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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charvey31's picture
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Just made this tonight. I used bone-in chicken thighs and substituted anise seeds to fennel seeds because I don't have it. I seasoned the dish with salt because its bland for me. I even forgot to add coriander but still the outcome is delicious!

cookiemonster799's picture

Delicious recipe! No need to make any changes.
You can halve the weight of the meat and make up the rest with a mixture of vegetables. Potatoes, sweet potatoes, chickpeas, red peppers and spinach are all good additions. I just add them with the stock.

gwugwux2's picture
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Wow. Excellent. Easy to make and oh so tasty. deserves a full 5 *****

okocha's picture

All seven people in our family tucked in and enjoyed this. It won't let me rate this recipe but I would definitely give it 4 stars, would probably try it without the yoghurt next time though.

cally6903's picture
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At last...a delicious curry recipe that works, make this... you wont be disappointed !

kittiet's picture

Made this for the first time today, will definitely be making it again! My husband gave it 10/10. As the cook I'll just say it was pretty good.

teenybop's picture

very nice

Susch's picture
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Have been trying to make a good curry forever, finally nailed it with this recipe! Thank you! Cooked up the spices on the stove top, mixed with the tomatoes and put on top of skinned chicken pieces in the slow cooker set for 6 hours on low. Left out the stock by mistake but there was a fair bit of liquid at the half time check, so I added 1/2 cup yoghurt with 2 tablespoons cornflour for the last hour of cooking. Hubby rated it spectacular! will def be making this one again!

RowenaK's picture

Very tasty curry, very easy to make! I will be making this one again :)

NicMcG's picture
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Just made this for the weekend and it's so easy to do and tastes great!!

morriliz's picture

Delicious! Easy to make and tastes very authentic. My curry loving boyfriend devoured it. Would def make again :-)

emyrob565's picture
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Loved this, will def make again!

Loobyloodavies's picture

Lovely easy to cook recipe. I added parboiled sweet potato with the chicken too. Really recommend this as normally I'm an awful cook but this resulted in favourable comments!

claire673's picture

Absolutely delicious! Making it for the fourth time tomorrow night, big hit with everyone. I usually add a red pepper and a handful of spinach leaves to it as well, but really pretty perfect as is!

julieguest's picture
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yummy will deffo be making again

mrlpeck's picture

It was delicious I made it in the slow cooker on low for 6 hours! Thanks for the recipe

juniemoon's picture

Absolutely yummy - a definite do-again!

niamh1703's picture
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So delicious! Lots of steps but very well worth it for a lovely rounded flavour, as mentioned in a previous comment it is so much better than a paste or jar of sauce. Highly recommended!

Fridays cook's picture
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This was lovely and nice not to use a paste.

marion1960's picture

Delicious , I've made this three times now, it's been as good each time.

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